POLAND, Maine (NEWS CENTER) -- Middle school students in the Poland area are learning valuable life lessons outside of the classroom.
7th and 8th graders with the Whittier Middle School Integrated Learning Program have been working with Poland's Fire and Rescue Department for the last two years, learning CPR, basic first aid, and fire safety skills to pass along to their family and friends.
Part of the fun of what they learn, is cooking with some of the firefighters, including this recipe they shared with us for Stromboli.
For the dough:
4 1/2 cups of flour
1/4 cup of sugar
1 package of rapid rising yeast (1/4 ounce)
Mix flour, sugar and yeast in large bowl; add warm water until floor breaks; stir and add addition water until you get dough like material. Let dough rise for 1 hour at room temperature
16 slices of deli salami
16 slices of deli pepperoni
1 pound of ground (sweet or hot) sausage
1 large yellow pepper (sliced)
1 large red pepper (sliced)
1 large yellow onion (sliced)
16 slices of deli provolone cheese
2 cup of shredded mozzarella cheese
Slice peppers and onion and sauté. Fry 1 pound of sausage on medium heat. For the dough: coat surface in floor, kneed dough and cut in half. Roll dough out 14 inch circumference.
From 1 side of the dough, layer 8 slices of provolone, 8 slices of salami, 8 slices of pepperoni, add on top of the this add half the peppers, onion and sausage, top with 1 cup of shredded mozzarella cheese.
Fold dough in from the sides, then start where the layers of meat and cheese are and begin to roll toward the other side of the dough; remember to keep tight. Once rolled, coat the edges with a egg wash to keep the Stromboli closed during cooking. Coat the top of the Stromboli with egg wash and sprinkle grated parmesan cheese on top.
Cut three slights on the top of the Stromboli.
Preheat oven at 350 degrees.
Place Stromboli on toprack and cook for 16-20 minutes or until golden brown
Remove from oven and let stand for 5 minutes.