Easy Mummy Stromboli

Lisa sent me this recipe from abountifulkitchen.com .  I have cut and pasted different versions of the recipe below.  To get the full explanation on how to make this cute Halloween dinner, I would suggest you click onto the recipe here.  

This is the easy version:  

Here’s what you’ll need for your easy mummy Stromboli: If going the quick and easy route, buy the ingredients listed below and follow the instructions on the recipe for assembly and baking.  For the easy “semi-homemade” version, you’ll need:

1. Two frozen loaves of Rhodes bread or two pizza crusts refrigerated.
2. One 12 – 15 oz can or jar of pizza sauce
3. One 12 oz browned sausage drained and/or 12-16 oz pepperoni and/or ham sliced
4. About 4 cups grated mozzarella cheese (or a blend of mozzarella, cheddar and provolone)
5. Black olives for the eyes

WEAVING OR BRAIDING THE MUMMY DOUGH

The mummy is really easy to put together. Simply roll out the dough into a rectangle and the spread the sauce down the middle, top with meats, cheese and then cut both sides into 1/2 inch strips. Then it’s just a matter of alternating the dough back and forth, folding toward the middle to make the mummy pattern. I suggest doing this on the cookie sheet you are using to bake so you don’t have to transfer the mummy after it is filled and formed.

Cut the strips after the dough is filled.  

Weave or criss cross the dough to form the mummy shape. 

This recipe can also be used to make mini mummies!

Each recipe makes about 8 single servings

This is the involved version:

Easy Mummy Stromboli is a fun way to go all-out for your Halloween parties or dinner without taking all day to create festive food! This recipe can be made using prepared ingredients or homemade dough and sauce. If using pre made dough, this recipe takes a little over an hour from start to finish baking!

Prep Time 15 minutes

Cook Time 20 minutes

rising time, cool time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Servings 16

Author Si Foster

Ingredients

Dough

• 1 tablespoon yeast
• 1/4 cup warm water
• 1 teaspoon sugar
• 4 cups flour I use 2 cups all purpose plus 2 cup bread flour
• 1/2 cup canola or vegetable oilor olive oil
• 1/2 cup milk warmed
• 1/2 cup warm water
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 1 egg beaten if halving the recipe, use one egg

Filling

• 1 16 oz pepperoni, sliced
• 1 12-15 oz jar pizza sauce Or homemade sauce below
• 4-6 cups mozzarella cheese, grated

Home made sauce option

• 1 14-15 oz jar or can tomato sauce
• 3 tablespoons tomato paste
• 1 tablespoon olive oil
• 2 tablespoons dry Italian seasoning
• 1 clove minced garlic
• pinch of sugar
• salt and pepper to taste

Instructions

Dough:

1. In a large mixing bowl, mix yeast and 1/4 cup warm water. Sprinkle with 1 teaspoon sugar.

2. Set aside until yeast begins to bubble.

3. Add 4 cups flour, oil, warm milk, water, sugar, salt and egg to the bowl.

4. Mix until all ingredients are incorporated. I use the paddle attachment on my Kitchen Aid for this step.

5. When all ingredients are mixed and the flour is no longer visible, switch to the dough hook and turn on low for 2 minutes.

6. Scrape down sides of bowl and spray sides of bowl lightly with cooking oil.

7. Cover the bowl and place in a warm place for about 1 hour, or the dough may be placed in the refrigerator for several hours or overnight in a Ziplock bag (see recipe notes).

   While dough is rising, make sauce (below) if using homemade. 

8. Flour a clean surface and remove the dough from the bowl onto the floured surface.

9. Split the dough in half. Roll out each piece into approximately a 14x8 inch rectangle. 

10. Spread about 1/2 to 3/4 cup of the pizza sauce down the middle of the rolled out dough. See recipe notes for tips. 

11. Lay the half of the meat on top of the pizza sauce. 

12. Sprinkle half of the cheese on top of the meat. 

13. Using a pizza cutter or knife, starting at the top of the dough and cut 1/2 inch strips along each side. See photos on post. Starting at top again, fold the strips over alternately, ending at bottom. PInch the ends together at top and bottom, tuck under to avoid the dough opening during baking. 

14. Let sit for 30 minutes. Preheat oven 15 minutes before baking. Set rack on bottom third of oven. Preheat to 375 degrees. If shiny dough is desired, Brush the dough with a beaten egg.

15. Just before baking, place a cut olive on mummy for eyes. 

16. Bake for about 15-20 minutes or until golden. The mummy shoudl be golden on bottom and top. Remove from oven, let sit for 10 minutes before cutting. 

Sauce:

1. Mix all ingredients together in a saucepan and simmer for 10-15 minutes on medium heat. Can be made up to a week before using. Freeze any leftovers. 

Recipe Notes

• This recipe makes TWO Mummy Stromboli's that feed about 6-8 adults if serving with a side such as salad. Each mummy yields approximately eight  1- 1 1/2 inch pieces. This recipe is easily halved. The recipe can also be made into 8 mini-mummies! 
• I have used both all purpose and all bread flour (4 cups) in this recipe with great success. Depending on the climate (dry or humid) the amount of water and flour will vary. In Utah, where it is very dry and high altitude, I use 2 cups bread and 2 cups all-purpose flour and the amount of liquid stated in the recipe. In Spain, I use 4 cups of bread flour and about 3/4 cup liquid, and 1/2 cup of sunflower oil. If when mixing the dough it seems too wet, add flour, a tablespoon at a time until the dough is smooth and elastic looking. The dough should not look wet or be dry and floury. If the dough is too dry, add a tablespoon of water at a time. 
• If you are making the dough ahead, it can be placed in a gallon size Ziplock bag and refrigerated overnight. Occasionally when I have refrigerated this dough recipe overnight, it will raise and break the seal of the bag. If you are concerned about this, split the dough into two pieces and refrigerate in tow gallon bags. Remove the dough from fridge and let sit on counter for an hour before rolling out.
• When spreading the sauce on the dough, try to keep the sauce in the middle of the mummy. This will avoid issues with the sauce seeping out of the mummy. Also, it is best to not overstuff the dough. It makes weaving the mummy pattern a little more difficult if the dough is stuffed too full.

Easy Broccoli Cheese Soup

YIELD:  6 SERVINGS

 

PREP TIME:  30 MINUTES

 

COOK TIME:  15 MINUTES

 

TOTAL TIME:  45 MINUTES

INGREDIENTS

•  3 1/2 cups chicken broth (I use low-sodium)
•  1/2 cup finely diced onion (white or yellow)
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  5-6 cups (about 30-36 ounces) chopped fresh broccoli (see note)
•  4 cups milk (I use 2%)
•  1/2 cup all-purpose flour (use 2/3 cup if you want it extra thick)
•  3 cups (12 ounces) freshly grated cheddar cheese (see note)
•  1 cup (4 ounces) freshly grated Swiss cheese (see note)

INSTRUCTIONS

1. In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
2. In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
3. Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
4. Serve immediately (the soup will thicken as it cools).

NOTES

Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer. 

Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss. 

Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese? 

I got this recipe from:  

HTTPS://WWW.MELSKITCHENCAFE.COM/HOMEMADE-BROCCOLI-CHEESE-SOUP/