View single post by pamc153PA
 Posted: Thu Mar 5th, 2009 05:52 pm
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Joined: Sat Jun 14th, 2008
Location: Boyertown, Pennsylvania USA
Posts: 407

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The stromboli wrap is just pizza dough, ole, at least around here. When I make stromboli, I just bake it at 350 degrees for about 20 minutes, and the dough gets nice and brown. You don't even have to put an egg wash on it.

I haven't had sausage bread. Is it just sausage, or with sauce? And is it sweet or hot sausage? Any of it sounds good!

Joe, if you have a few pierogis to spare, could you sent them my way? I haven't had homemade pierogis for ages. A woman I used to work with would make them, and bring them in for the whole office for lunch. It was the first time I ate pierogis that were NOT fried--she made them in butter and onions, and they were heaven. Of course, they were not low-fat, which was very ironic because we all worked in the PR department of a hospital at the time!


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