Stromboli

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Stromboli

Italian stromboli has to be one of the simplest recipes I have.  And ironically enough, I love these things (I don’t eat cold cuts).  This is one of my fiance’s absolute favorites, and we always make at least 3 at a time.  (They’re good cold too).

Ingredients:

1 pizza dough 

1 pound thinly sliced pepperoni

1/4 pound thinly sliced ham

1/4 pound thinly sliced provolone

small jar of roasted red peppers

olive oil

 

Like most recipes involving dough, I find it’s just not worth the trouble to make dough from scratch.  Grab a pizza dough from your local pizzeria, set it on a baking sheet with some olive oil under it, cover and let rest.

Stromboli

This recipe is a great appetizer, and will make somewhere around 10 one inch slices.

Start off with your risen dough.  You don’t want too much flour, instead use oil so that the dough will stick.  Clear off a good amount of counter space.  Stretch out the dough evenly into a rectangle that should be around 2 feet by 3 feet when you are done, depending on the size of the dough.

Use the oil to get that nice rectangular shape and stretch out the corners.

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When you lay out your meat and cheese, you want to keep about 2 inches furthest away from you empty.  This are will be used to secure the dough together.

Lay out some provolone cheese.

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Lay down some ham.

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Lay down some pepperoni (I like to do at least triple the amount of pepperoni to ham).

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Now slice up some roasted red peppers.

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Lay some down in two lines about 2 inches apart (more or less as per your taste).

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Start with the closest corner, and tightly roll everything up.

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When you get to the bare two inches, stretch that over the roll and use your hands to make sure it all sticks.

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Now you will have a roll that is a little over three feet long.  I always cut it in half to fit it on a baking sheet.

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Put down a drop of oil onto your sheet and place the stromboli right on top.

Bake in the oven at 350° until golden brown, turning if necessary.  Cook time should be 20-30 minutes.

Slice up and enjoy!

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Rating:

These are a family favorite, and the past few years I have been making them on Thanksgiving as well as about every other month for dinner or a snack!  Not too meaty or cheesy, but just right.  A 10 out of 10.

 

 

 

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