Michelangelo’s Other Masterpiece
Here, we have the best Stromboli recipe in existence!
Quotes to ponder by Michelangelo di Lodovico Buonarroti Simoni:
“A beautiful thing never gives so much pain as does failing to hear and see it.”
“Every beauty which is seen here by persons of perception resembles more than anything else that celestial source from which we all are come.”
“Every block of stone has a statue inside it and it is the task of the sculptor to discover it.”
“Faith in oneself is the best and safest course.”
“I cannot live under pressures from patrons, let alone paint.”
“I saw the angel in the marble and carved until I set him free.”
“There is no greater harm than that of time wasted.”
“What do you despise? By this you are truly known.”
“The greater danger for most of us lies not in setting our aim too high and falling short; but in setting our aim too low, and achieving our mark.”
“If in my youth I had realized that the sustaining splendor of beauty of with which I was in love would one day flood back into my heart, there to ignite a flame that would torture me without end, how gladly would I have put out the light in my eyes— Michelangelo”
APA: Michelangelo Quotes, Quotes by Michelangelo | Michelangelo ... (n.d.). Retrieved from http://www.michelangelo-gallery.com/
quotes.aspx
Ingredients:
1 (lb). Pizza dough, thawed if frozen
1/4 cup grated Parmigiano-Reggiano cheese
3 oz thin sliced salami (about 12 slices)
2 oz thin sliced provolone (about 6 slices)
2 oz thin sliced Muenster cheese (about 6 slices)
2/3 cup roasted red bell peppers, rinsed and chopped
½ Tsp Italian Seasoning
Fresh ground black pepper to taste
1 large egg, lightly beaten
Directions:
Preheat oven to 400°F.
Separate dough into fourths. Roll out one piece into a 10” circle on a lightly floured work space. Dust evenly with 1 tablespoon Parm-Reg, Italian seasoning and black pepper to taste. Arrange ¼ each of salami, Muenster, provolone and roasted red peppers in an even layer over dough. Roll the dough circle and, then tuck the ends beneath and press and scrimp edges so as to seal securely.
Repeat the above procedure for the three additional Stromboli rolls. On a lightly-oiled baking sheet, arrange each Stromboli 2” inches apart. On a lightly greased baking sheet. Brush lightly with the beaten egg and make 3 (1/2”) slices on top of each roll. Bake in the middle of oven until crispy-golden ; about 33 minutes. Allow to cool a bit before serving.
