Freezer meals – homemade Italian vegetable Stromboli recipe

While we enjoy Strombolis daylight saving time, because it is a good way to some of our fresh vegetables from the garden to use. If some of the vegetables that have listed in the recipe, you can certainly replace with what currently have.

I like a few days to spend cooking and freezing of food for future meals each month. Some people call them once a week or once A month cooking. If you make this recipe, I 4-6 of them to make at a time and freeze for future meals.

Freezing Tip: baking like in the recipe, Director let totally cool. One at a time in plastic wrap and place in a freezer storage container. You will keep in your freezer for up to 6 months.

Reheating instructions: remove the packaging and place microwave defrost setting and defrost for 5 minutes, then microwave warm up for 5 minutes at full power.

This recipe will make 1 large Stromboli, which is enough to feed people 2-3.

Dough ingredients:

1 Packet dry yeast or 1 tablespoon

1 Cup warm water (not hot)

1 TEASPOON of granulated sugar

1 Tsp salt

1/4 Cup olive oil

3 Cups all-purpose flour

In a large bowl, combine the flour and yeast together. Stir in hot water, granulated sugar, salt and olive oil. Knead dough until elastic, about five minutes. Cover the bowl and let rise for 15 to 20 minutes. Place the mixture in a greased 15 x 11 x 1 inch jelly roll pan.

Ingredients filling:

2 Egg yolks

1 Tablespoon of Parmesan cheese

1 Tsp parsley flakes

1 / 2 Teaspoon garlic powder

1 / 2 Teaspoon dried oregano

1 / 2 Teaspoon of black pepper

2 Tablespoons olive oil

1 / 4 of lb. slices ham

1 medium zucchini

cut 1 large green pepper, sliced

1 medium onion, chopped

12 Ounces sliced mushrooms, sliced

4 Slices provolone cheese

1/2 Cup tomato or spaghetti sauce

Oven to 350 degrees.

In a medium bowl, combine egg yolks, parmesan cheese, parsley flakes, garlic powder, oregano, pepper and olive oil. Brush on the right half of the dough as it was butter. About these ingredients layer of ham and the zucchini.

Roast the peppers, onion and mushrooms for 3 minutes in a small pan. Place mixture over top of the ham and courgettes vegetables. As the next layer of provolone cheese and sauce on. Fold the edges together from the left side of the filling and pinch.

Bake in a 350 degree oven 20 to 25 minutes or until done.

Shelly Hill since 1989 at home in direct marketing and is a Manager with Tupperware. Shelly loves cooking and baking for friends and family. At http://www.workathomebusinessoptions.com or visit your recipe blog at http://wahmshelly. for additional free recipes Shelly online.