13 July, 2011
StromboliComments : 7 Posted in : Appetizer on by : Chris Tags: appetizer, pizza, Pizza Dough, stromboli
When I was growing up, as a special treat my Dad would make stromboli. I remember helping him layer the meat and cheese onto the rolled out pizza dough, and sneaking off with a hot slice of the stromboli when it was finished.
Of course, with so many siblings this treat would disappear far too quickly, so it was only a matter of time before I was making it myself. I don’t remember when it was that I first started to make stromboli, but I think it was the first thing I really got into cooking. And I’ve been making it ever since, for special occasions or when I just need a fix.
I think it would be fair to say Stromboli is what made me first fall in love with cooking. And after you try this recipe, I am certain you will understand why.
- 1 pound sweet Italian sausage
- 1/4 pound Diluso Genoa deli salami, sliced
- 1/4 pound deli pepperoni, sliced
- 1 pound Mozzarella cheese
- 3 tablespoons parsley
- 1/2 tablespoon oregano
- Prepare pizza dough (I’ve found the Alton Brown Pizza Dough to be the best.)
- Roll pizza dough out into rectangular shape.
- Spread herbs, meats, and cheeses on top of dough.
- Roll the dough from longest side of rectangle, being careful not to lose any of the precious filling.
- Place onto a sprayed baking pan. Pierce the stromboli every few inches with a fork, then brush with egg whites.
- Bake at 350 degrees for about 30 minutes or until crust is golden brown. Remove from oven and let cool 10 minutes before serving.
These are the ingredients I use in my stromboli, but you can put anything in yours.
Start my getting your dough ready. I’ve been making stromboli for years, and I’ve found the Alton Brown Pizza Dough to be the best.
Roll your dough out into a rectangle using either a rolling pin or your hands. No need to be perfect with your geometry.
Add your herbs followed by the meat. I always go with SSP; Sausage and Pepperoni. Bacon or ham would be good too I bet.
Next add your cheeses. I prefer my mozzarella cubed, not shredded, so you can taste it when you bite into it.
Once you’re satisfied with your toppings and starting from the longer side of rectangle, roll the dough up.
When you reach the end you should have a long stromboli roll like pictured.
If you make a stromboli that is too long for your baking pan, just bend it to make it fit.
With a fork, pierce the stromboli every few inches. (This has always been the way my Dad and Great Grandmother did it, and to be honest I never did otherwise.) Then, brush with egg white.
After baking for 30 minutes, your stromboli will be golden brown and perhaps oozing a little cheese. Take it out of the oven and try your best not to eat it right away.
Enjoy stromboli as an appetizer, or as a meal. Just be prepared for it to disappear fast. Enjoy!
What kind of filling would you put in your stromboli? Share your favorites in the comments below. I’d love to hear from you!