CELEBRATING HERITAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
Even though many people will take in the day’s events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere just to relax.
I am posting a seafood stromboli today that should work well with that idea.
Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
| Servings |
|
- 1 tsp sugar
- 1 1/4 cup lukewarm water
- 1 Tbsp active dry yeast
- 1 Tbsp olive oil
- 3 cups flour
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 Tbsp garlic powder
- 1 Tbsp dried onion flakes
- 1 Tbsp sea salt
- 1 Tbsp olive oil
- 5-6 green onions, sliced
- 2 cloves garlic, minced
- 100 gm fresh mushrooms, chopped
- 1/4 tsp red pepper flakes
- 3 Tbsp fresh herbs, chopped OR 2 Tbsp dried herb blend
- 300 gm Wild shrimp, sliced in half lengthwise
- 100 gm Wild baby scallops
- 410 ml Alfredo sauce My preference is CLASSICO LITE Alfredo Sauce.
- 175 gm extra old white cheddar cheese OR cheese of your choice
- 1 egg + 1 Tbsp water for egg wash
Ingredients
Stromboli Dough
Everything Bagel Seasoning
Seafood Filling
|
Rate this recipe!
|
- Mix everything bagel seasoning ingredients together & set aside.
- In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, mushrooms & seasonings in the oil. When onions are slightly softened, stir in shrimp & scallops. Let simmer uncovered for 5 minutes, stirring occasionally.
- Add alfredo sauce & cheese, stirring until cheese is melted. Let simmer uncovered for another 5 minutes Taste & add salt & pepper if necessary. Remove from heat & let cool for 10 minutes or until ready to use.
- In large bowl, dissolve sugar in warm water. Sprinkle yeast into water & let sit until frothy. In a separate bowl, combine flour, Italian seasoning & salt.
- Stir oil into yeast mixture. Add flour & with a fork, combine into a shaggy dough. When dough is completely combined, turn dough out onto a work surface & knead dough for about 5 minutes, until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 375 F.
- Remove risen dough from bowl, turn onto a large piece of parchment paper. Roll dough out to about a 12" X 14" rectangle. With a straight edge, make parallel horizontal cuts in the dough at 1" intervals down both sides. Your strips should be cut in 4" from outer edge on both sides, leaving a 1" border at the top and bottom.
- Leaving the pastry on the parchment, move it to an 11 3/4 x 4-inch ribbed semi-circle bread pan. The strips will now be hanging down the sides of the pan. Gently press the pastry to conform to the shape of the pan making sure your pastry comes all the way to the top of the pan at the ends.
- Place filling in the pastry. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect.
- Make sure both ends are sealed well then brush the top of stromboli with egg wash & sprinkle with bagel seasoning.
- Bake 45 minutes until golden brown.
• For this seafood stromboli I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit dough/filling into it. If a ribbed pan is not available just go with the contemporary style of rolling the stromboli.
• Brush a simple egg wash over the exposed edges of the dough to help ensure the stromboli seals well & doesn’t burst open as it bakes. To fold, tuck the short sides towards the center, then fold the long side with the thinner border towards the side with the wider border. Aim to fold the stromboli twice, creating 3 layers.
• Once assembled, carefully transfer to a parchment-lined baking sheet. Brush the tops with egg wash for a golden finish, then place in the oven. Be sure to rest the baked stromboli a few minutes before slicing & serving!