Braided Alfredo Stromboli
This gourmet meal was quite a delight!
A delicious potato chive braid filled with seasoned beef, red onions, and red bell peppers, topped with Alfredo sauce and mozzarella cheese.
This recipe allows you to prep days in advance, which also
ensures a healthier dough and more flavorful meal.
Recipe: Prep: 2 day process because of dough prep Serves: 6
Dough:
2 oz. active dry yeast
1/4 cup warm water - 110 to 115 degrees
1/2 cup raw honey
3 cups organic whole wheat flour - chemical free
1/2 cup organic flax seeds - freshly ground
1/2 cup organic mashed potatoes
*mine were liberally mixed with sour cream and butter - not stiff*
2 pastured or organic eggs
1/4 cup extra virgin olive oil
1/3 cup organic dried chives
1 tsp. Himalayan salt
1 - 1 1/2 cups warm water
Filling:
3/4 lb. grass fed ground beef
1/2 medium organic red onion - diced
1/2 large organic red bell pepper - sliced thin and cut into 1/3's
1/2 tbsp. organic garlic - minced
1 tbsp. organic Italian seasoning
5-6 slices of mozzarella cheese *no growth hormones or preservatives*
Alfredo sauce:
3 tbsp. organic butter
3/4 cup organic heavy cream
3/4 cups Parmesan cheese (Asiago or Romano would work also)
*this is not the canister kind found in the pasta aisle - it is freshly
grated with no artificial ingredients or preservatives or growth hormones*
Dough Prep:
Dissolve yeast, 1/4 cup warm water and just a dab of the honey into a
small bowl, whisking well.
In large mixing bowl, add the potatoes, eggs, the rest of the honey, oil,
chives, salt, and flax and mix well with rubber spatula.
Then add in the flour, yeast mixture, and then add in 1 cup of water,
mixing well.
Note: The dough will be a bit "shaggy" at first - slightly sticky.
The moisture content will depend on the type of wheat flour you use,
as well as, the texture of your mashed potatoes.
So, gradually add in the last cup of water, a little at a time.
It may need to be more or less than what I have used.
The flax also acts somewhat like a sponge and will absorb liquid.
So, even though a little shagginess is the beginning texture, it will firm up
as the dough proofs and is folded.
If you should happen to add in too much water, then add some
additional flour, a little at a time, until you acquire a shaggy texture.
Cover the bowl with saran wrap and put a towel over this. Place in a
warm spot to rise.
Tip: I turn the toaster oven on for just a few minutes to just put a little
warmth into the oven and then I turn it off. I place the bowl of dough
in and let rise.
After the first rise, the temp in the oven will stay warm from the yeast
action in the dough.
The dough will need to be "folded" every hour, over the next 4-5 hours.
I do this all in the bowl with a rubber spatula.
"Folding" is just a improved method of kneading without the labor and mess.
Work the spatula around the bowl starting at the top of the dough and gently
pulling the dough up and over into the center - folding - as you turn the bowl. Each time going further down to get underneath the dough. Continue to do this as you turn the bowl completely several turns around.
You will feel and see the dough pull together and acquire a stiffer texture.
Each time you do this, the texture will continue to improve.
Tip: If you go to fold the dough for the first time and it doesn't look like
the yeast is working, then fold it really well, getting underneath the dough.
This will invigorate the yeast to start working.
Do this again in about 30-40 minutes. The next time you go to fold the dough, you should see the dough has expanded.
Fermentation process:
**After 4 - 5 hours, then I place the bowl into the refrigerator to ferment
for a day or up to a week, before using.
This is a great convenience in prepping for meals a head of time.
If you double the recipe, you can use part of this for Stromboli or Calzone
and use the other part for buns for burgers or rolls with a stew or soup.
You just pull it out and cut the portion you need and then roll the other
portion together and put back into bowl, cover and place into the refrigerator until you are ready for the next meal.
**See my Food Talk article on Proper Preparation on Grains.**
Note: The gluten you’ve just formed in "folding" starts to relax, while at the same time continuing to form. The yeast gives off lactic and acetic acids,
which condition the dough, breaking it down to make it more digestible,
and neutralizing phytic acid.
The slower fermentation provides more time for a more complex combination of flavor compounds to develop, as well as, getting the enzymes in the grains to do some of the digestion work for you.
Pull the dough out and let sit at room temperature for about 1 hour.
Then using a rubber spatula, remove the dough to a floured surface and
fold in opposite sides and then the other two opposite sides and do this a
couple of times to stiffen up the dough. Then let it rest for 10 minutes.
Cut parchment paper to fit onto a stainless steel sheet pan ( 17" x 12" )
For the Alfredo sauce: In medium skillet, heat the butter and heavy cream until just a little steam is coming off (not much). Use a whisk as you add in the cheese. After the cheese has incorporated into the sauce, then turn off
the heat. This will thicken up some more as it sits.
In a medium skillet, cook the burger meat and then drain. Put back into
the skillet and add the garlic and Italian seasoning. Mix well.
Preheat oven to 400 degrees.
Roll dough out into a large rectangle (comparable to sheet pan).
Tip: If it seems resistant, then let it rest for 5 minutes and try again.
Fold dough over, in half and slide parchment paper underneath.
Unfold dough and make sure that the sides fit just slightly over the edges
of the parchment paper.
Place half of the burger meat down the middle of the dough.
Spoon some of the Alfredo sauce on top.
Note: Do not completely cover the meat - no drenching.
The Alfredo sauce will be used for on top of the dough, as well as, coating
the outside of Stromboli.
Next add the onions and red bell peppers.
Using a paring knife, cut the dough into 1 1/4" strips in angles on each side of the filling. Trim the dough into a crescent shape around the ends, by the filling. Leave enough to roll a little lip up slightly for a border for the filling.
Then follow with 5-6 slices of the mozzarella cheese to cover from end to end, overlap slightly.
Fold one side of dough strips over the filling and brush the Alfredo sauce on top of the strips of dough with a pastry brush.
Note: This creates a seal for the top strips to attach to the bottom strips.
Then fold the other side of dough strips over the first set. Brush the remaining Stromboli with the sauce.
Bake for 20-30 minutes - the dough will achieve a speckled browning. Enjoy!