Friday, January 18, 2013

Easy Stromboli

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The kids and I were looking for something warm and comforting for a cold, rainy, Winter's night.  We thought soup and sandwiches would hit the spot.  For our soup, my 5 year decided on Creamy Tomato Basil Soup, and for the sandwich, we decided that Stromboli would be fun to make AND fun to eat... not to mention delicious!

Add this recipe to your "something easy and fast to make on a week night" list... because it is super simple to throw together, and very family/kid friendly. 

Ingredients:
  • 1 can of refrigerated pizza dough
    • plus a little flour to roll it out with
  • a couple of squirts of submarine sandwich oil
    • You could substitute a little Italian dressing - it's just oil, vinegar, and some seasonings.
  • Deli meats of your choice, cut into strips or pieces
    • I used ham, turkey, salami
  • Cheeses of your choice
    • I used provolone and grated mozzarella
  • A fresh tomato, sliced thinly
  • Some sun dried tomatoes, sliced into ribbons
  • Italian seasoning blend
    • or you could use dried basil, oregano, etc.
  • Egg wash
    • 1 egg + 1/4 cup water

Step-by-Step:
Since this is a week night, let's make it fast and easy on ourselves.  Pick up a tube of pizza crust dough from the grocery store!
Preheat your oven to 425 degrees F.  Roll out the pizza dough into a big rectangle on a lightly floured surface.  If you are making the Stromboli on a cookie sheet, line with parchment paper. 
Layer in all the ingredients, taking a bit of care to keep them in the middle third, lengthwise.
Note - I put the dressing on first in this photo.  But I am recommending that you add cheese first.
I would suggest that you add a layer of cheese to the bottom, then again at the top.  The waxy nature of the cheese will help keep the dough from getting soggy.  So:  cheese, meats, seasonings, tomatoes, cheese. 
Submarine sandwich dressing, ham, turkey, salami, sun dried tomatoes
Season each step of the way - the dough, the meats, the tomatoes....

Italian seasoning blend
Sliced tomatoes (with salt and pepper)....

Provolone cheese slices..
LOTS of mozzarella!
Then wrap it up! Use your kitchen scissors or a knife to cut the outer thirds of the dough into strips, maybe about 1 inch each.  I didn't measure... just cut.  Fold in the top and bottom of the dough first, then fold in the side strips, alternating sides, so that the pieces overlap each other.

It will look like you are lacing up an Egyptian mummy! 

Brush the top of the dough with the egg wash, then season the top with Italian seasoning. 


Bake for 20 minutes or until golden brown.  
 Delicious!!!

Written Directions
Preheat your oven to 425 degrees F.  Roll out the pizza dough into a big rectangle on a lightly floured surface.  If you are making the Stromboli on a cookie sheet, line with parchment paper.  This will make it much easier to remove later, and will ensure that dough won't stick.  If you are going to make this on a pizza stone, go ahead and get that heating in the oven as well, and use the parchment paper as a vehicle for transferring the filled dough onto the stone (slide it off, don't put the paper on the stone).  

Layer in all the ingredients, taking a bit of care to keep them in the middle third, lengthwise.  Then wrap it up!  Now use your kitchen scissors or a knife to cut the outer thirds of the dough into strips, maybe about 1 inch each.  It will look like you are lacing up an Egyptian mummy!  Brush the top of the dough with the egg wash, then season the top with Italian seasoning.  Bake for 20 minutes or until golden brown. 

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2 comments:

  1. I'm confused on the order haha..sorry! Cheese, meat, seasonings, and tomatoes? What order does the oil go? And you said season each step? Does that mean you put seasoning on every layer?

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    Replies
    1. I'm so sorry for the confusion. In the example, I added the oil first - right on to the dough. In hindsight, I believe I would add a bit of cheese first, as sort of a waxy layer to keep the juices from making that bottom dough soggy. My recommendation is: provolone cheese slices, meat + seasoning, tomatoes + seasoning, a little of the oil for added flavor which would permeate down through the layers, then the grated mozzarella. Then I would absolutely season the dough after its all put together. I allowed my daughter to liberally season each bit with Italian seasoning. We really wanted those Italian flavors in there. If you find Italian seasoning a bit too spicy, you could use dried oregano and dried basil... and perhaps a bit of garlic powder.

      I hope this helps! :) Julie

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