Saturday, January 28, 2012

Italian Stromboli

A family favorite. Well, a favorite for most people I am sure. If not, it soon might be.

Surprisingly, this does not take a lot of effort and goes quickly. You can make any type of Stromboli you like. Add veggies, different meats, different cheeses, but save the sauce for later...after it is cooked. Typically, Stromboli is meant to be rolled and the sauce is not added inside. After is is cooked, you dip or spread warm sauce on top of the Stromboli. The reason for this is if you did add sauce to the inside, it might turn out too doughy and soft. On the other hand, if you made calzones, you can add some sauce inside because the dough is not rolled.

I have learned something about myself lately. I am not one to have an empty plate. Meaning...the food I eat~I EAT and I need to always be doing projects. I just painted a few walls in my house yesterday and have big plans to do some decorating. I am going to paint my kitchen cabinets black and do some other projects. See? Empty plate: I think not. 

I tried to blog about Lasagna a few days ago and our computer is having issues. Come ON!!! What the crazy? I do not like a slow computer. Grrrrumble! 

Ok. So, stromboli...what will you put in your stromboli?


Pizza dough That I use for many, many things.
Sausage, cooked. I used chicken sausage that I sliced, but you can use whatever you like.
Provolone cheese, sliced
Mozzarella cheese, grated
Parmesan cheese, grated
1 medium onion, chopped
2 bell peppers, chopped
mushrooms, chopped
3 cloves garlic, grated
Italian seasoning
Ground flax seed or Corn meal
Your favorite Marinara sauce, warmed
 Many more options: black olives, salami, broccoli, ham, red pepper flakes (spicy) etc.

First. Make your dough. This pizza dough recipe will make 3 large Stromboli. Or you can always divide the dough and have each person make their own individual Stromboli.

While you are making your dough, or while it is rising a little (resting), saute your veggies. In saucepan with some olive oil, saute your onions, peppers, garlic, mushrooms etc. Add Italian seasoning. Saute until they are light golden. Turn off heat and let sit while you start to assemble.

Oh, preheat your oven to 375 degrees. Now, on a work surface, sprinkle ground flax seed or cornmeal and roll out your dough. Roll into long rectangles. Don't have the dough too thick or too thin that you can't roll it. 

Assemble. First sliced cheese. Then pepperoni (if using). Next cooked sausage and sauteed veggies. Sprinkle with more cheese, grated mozzarella and Parmesan cheese. *Note, when adding your fillings, leave about 1/2 inch to inch of dough space along the outside, so when you roll, everything doesn't fall out. 

Roll up the shorter side (it will be longer, than fatter). Roll carefully, try not to rip your dough. Once it is rolled, tuck the ends and gently press together so they stay. Also do that with the seam. 

Carefully lift onto a jellyroll pan, the length of the Stromboli will be long enough to almost touch both ends of the pan. *Note, if you do not have a non-stick jellyroll pan, spray with non stick spray before putting your stomboli on. 

Repeat with rest of dough and sausage etc. Make sure, when you are dividing your meat etc. that it will be even between 3 stromboli. 

Brush with egg wash. *Note: the whole egg will make the top darker when cooked, and the egg white only with make the top lighter when cooked. Your choice. You can also sprinkle with Parmesan or Italian seasoning if desired. Cook for 20+ minutes or until golden brown and bubbly. 

Let cool for at least 5 minutes then slice. The inside should not be doughy. If so, return to oven and let cook longer. Slice, and Enjoy! Serve with warm Marinara sauce.

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