Day 325: Stromboli
The boys, anyway. I left at 3:30 to teach a class in Red Deer with Erin, and didn’t get home until well past midnight. (It’s pushing 1 now, and I have to be up at 5:30 to go to the Eyeopener tailgate party at CBC. I have the sausage and beer, so they can’t really start without me.)
W is on a pizza kick, and I didn’t want to make it too easy for them to order one (or more likely two) in my absence. These are like pizza pockets if they had pizza pockets in Europe, which I’m sure they do. (Not really calzone; more compact and less stuffed.) I thawed a wad of pizza dough and baggie of roasted peppers (they freeze beautifully if you buy a bunch to roast while they’re in season and cheap, or if you visit Vancouver and buy a suitcasefull for 65 cents a pound and just wear all your clothes at once when you come back on the plane) and made a quick batch to get them through the afternoon/evening. (These also freeze well; freeze before you bake them, and bake from frozen.)
Stromboli are rolled-up pizza-like sandwiches you can hold in your hand. It’s not as messy as a calzone, having no tomato sauce, but the roasted peppers make up for it, making them kind of tomato-esque without the sauce.
Stromboli
AuthorJulie
Preheat oven to 400°F.
Divide the dough into 6 pieces and roll each into an 8-inch circle on a lightly floured surface. Sprinkle each piece with Parmesan cheese and layer with ham, provolone and red peppers.
Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out.
Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.
Ingredients
Directions
Preheat oven to 400°F.
Divide the dough into 6 pieces and roll each into an 8-inch circle on a lightly floured surface. Sprinkle each piece with Parmesan cheese and layer with ham, provolone and red peppers.
Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out.
Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.
How delightful looking!
wow those look good. I imagine some oil-packed sun-dried tomato would do the trick too.
Mmmmm..maybe a change from Friday night pizza, tonight! Looks yummy.
I love pizza flavors and combinations but all the cheese (which I also love) gets to be too much fat for me. These are a great change. Easily portable as well. Another good idea, Julie!
I love stromboli and find that it is a huge hit at parties. In fact, last year I made if for Oliver’s birthday party and the boys (all 11 and 12) were smitten!
Here’s a link to my recipe as it appeared on Charmian Christie’s blog and in my last book Dana’s Top Ten Table:
http://christie-corner.blogspot.com/2008/09/italian-week-stromboli.html
Well… at least it was worth it for us to have you here in Red Deer! Thanks for the great tips, and now I’ll go on exploring your blog as well!
I love stromboli! And I love that these don’t have 37383 calories. I’m going to bookmark this and can’t wait to try them!