Cured Short Rib Stromboli

Cured Short Rib Stromboli
Recipe type: sandwich
  • 9 ounce dough ball
  • 2 ounces fresh (or frozen) spinach (Frozen looks better when cooked.)
  • 3 ounces grated Gruyere cheese
  • ½ ounce onion sautéed in BBQ sauce
  • Cured short ribs (See recipe)
  1. Using a rolling pin or sheeter, flatten dough out into a 9-inch by 11-inch square.
  2. Place the 11-inch side horizontally in front of you.
  3. Place fresh spinach on the square, then the Gruyere and short rib pieces.
  4. Squeeze 2 tablespoons of barbecue sauce over the cheese.
  5. Make sure you leave ¼ inch from the top and bottom edge.
  6. Roll up the ingredients fairly tightly. When you get a nice roll, seal the ends.
  7. Cut two small slits 2 to 3 inches from each end. This will let steam escape and afford a hole to place the bones.
  8. Either place plastic wrap over the stromboli or place in a proofer.
  9. Holding the stromboli for 15 minutes in a warm environment will ensure the dough rises appropriately for an even cook.
  10. Egg-wash the entire outside of the ‘boli and place in a 450 F oven for 14 to 18 minutes until golden brown and cooked through. (The egg wash will ensure a nice shine. But if you plan to top with olive oil and Parmesan, don’t bother with the egg wash.)
  11. Cut both ends off to expose the roulade in the middle and serve immediately.