Mason Jar Stromboli

That's right, stromboli in a mason jar.



I couldn't make this up if I tried, but the queen of mason jar cooking is always surprising me with awesome stuff, like this recipe which left my kids drooling and begging for more.  Truth be told, it didn't last long at all and right after homeschooling, I'll be making a double batch to freeze.



Mason Jar Stromboli

For the dough...
2 T. yeast
1 tsp. sugar
1 cup very warm
2 1/2 cups AP flour
1 tsp. Kosher salt

about 12 Provolone Cheese slices
about 18 slices Genoa Salami
Italian Seasoning for sprinkling
Garlic Salt for sprinkling
Parmesan cheese for sprinkling

In a large bowl place yeast and sugar. Pour warm water over yeast and let set for 2 minutes, then stir in flour and salt. Kneed until a soft dough ball forms. You may have to add pinches of flour if the dough is still sticky. Roll out on a large floured surface into a big rectangle 1/4 inch thick.



Lay out 2 rows of cheese, you can use provolone or a blend, I used provolone and Munster because that is what I had. Then lay out three rows of salami. Sprinkle with garlic salt, Italian Seasonings, and Parmesan cheese.



Starting at the end farthest from you, start rolling the dough toward you being sure you are making a tight roll. Pinch the seam closed. Using a sharp knife, cut the stromboli into 12 rolls.



Place in greased 8 ounce wide mouth mason jars. (she uses baby food size, but I don't have those, I used the smallest ones I had)



Bake at 375 degrees for about 25-30 minutes or until golden brown and cooked through.



Cool completely before lidding. Store in the refrigerator or freezer until ready to use. Serve with a small jar of Marinara Sauce. Reheat unlidded in the microwave for 30 second increments until desired temperature. Jar will be hot, use caution. Makes 12.