Stromboli

May 1st

As I’m writing this up I’m remembering back to eating this last Friday night. This is what occurred in my brain… “stromboli… food of the gods”. It’s technically ambrosia that means food of the gods, and someone made a recipe with marshmallows, fruit, coconut, and whipped cream and named THAT ambrosia. Dummies! I think stromboli is probably what the gods wanted to eat.

Truly – who doesn’t love stromboli? The answer is no one. And that makes a double negative. EVERYONE LOVES STROMBOLI. Make it for an appetizer for the next party you go to and you’ll make fast friends. Or make it for you and your husband/toddler and then have a completely silent dinner because talking will only take away from the alacrity in which you can demolish said stromboli.

Making the little olive oil/garlic/herb concoction takes about two seconds but sets this stromboli apart from the rest. I kept this version simple because I actually doubled the recipe and gave the other ‘boli away (and I didn’t know their tastes), but when I try jazzier versions in the future what I WILL be keeping the same is the olive oil/garlic/herb. I used store-bought Trader Joe’s dough here but if you want to make the whole she-bang homemade, try this dough. It makes a little more than a pound but it is easy and quick and a little extra ‘boli is a wonderful, amazing thing.

Stromboli

Serves 2-4

1 lb. pizza dough (white or whole wheat)

1/3 c. extra virgin olive oil

3 cloves garlic, minced

1/2 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

4 large slices provolone cheese

4 slices mozzarella cheese

1/2 c. sliced lowfat or turkey pepperoni

Kosher salt and pepper

2 tbsp. grated parmigiano cheese

1. Preheat oven to 400 degrees. Roll dough to a 12 x 16 inch rectangle.

2. Mix olive oil with garlic, oregano and pepper in a small bowl. Using a spoon, scoop out about half of the mixture and spread across dough, leaving the outer inch dry.

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3. Layer provolone down the center left (down the short side) and the mozzarella down the center right side, overlapping them slightly.

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4. On either side of the cheeses, shingle the pepperoni in a single line, overlapping slightly.

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5. Holding a short side of the dough rectangle, roll the dough over itself the the fillings, pulling tightly as you go. When you get to the end, pinch the dough closed on the ends and all the way down the edge.

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6. Place dough, seem side down, on a parchment lined rimmed baking sheet. Brush with remaining olive oil mixture and sprinkle with kosher salt, pepper, and parmesan cheese.

7. Using a serrated knife, cut 3 to 4 shallow slits diagonally in the top of the dough.

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8. Place in oven and bake for 25-30 minutes or until golden brown.

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