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Apr 7,2018 -     Time: 10:00 am - 1:30 pm

Stromboli, Focaccia, and Calzone: Saturday April 7 The importance of learning how to make one dough and have it versatile enough to turn into three different breads is the basis of this class.  You will find by aging the dough in the refrigerator, it can intensify the flavor!   Kathy will take this dough and make a basic focaccia.  Then you will shape your own individual Stromboli and fill it with delicious Italian meat and cheeses.  Finally you will make a Spinach Ricotta Calzone using the same dough.  The class will end by each of you making a batch of dough to take home to use to create more delicious Italian breads for your family and friends. Please bring a medium size bowl to take home your dough.  Kathy Lehr; $80; 10:00 am - 1:30 pm


Western Reserve School of Cooking
140 N. Main St.
Hudson, OH 44236

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Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665