Strombolini

A Strombolini is made in the same way. Before baking, slice the log into equal pieces. One hundred ounces of dough will yield 20 nicely sized Strombolinis, each about 1 inch thick. Take the slices and place them, face-up, on a baking sheet upon which you have sprinkled polenta. Top with a bit of chopped parsley and bake at 350°F. (300°F. in a convection oven) for about 30 minutes or until the cheese melts and begins to crust up. Strombolini can be served hot or warmed up later. Warm only till the cheese softens and then serve immediately.