Week Four: Whip It Up

This week the suggestion for a recipe is vegetarian which let me tell ya, that will not fly in my house. Unless of course I am the only one who is eating that night. You see John, my love does not like veggies...at all. The only thing he really eats that grows out of the ground is corn and potatoes so I didn't even bother looking for a vegetarian recipe. Instead I looked for a Stromboli dish. There is a restaurant down the street from our house that makes the best Stromboli ever. So I found this recipe and modified it to make it more like the way Tony DiMaggio's makes it.

Spicy Meat and Cheese Stromboli

Ingredients

• 1 pizza dough, refrigerated (I used Pillsbury)
• 24 slices pepperoni
• 6 slices provolone cheese
• 6 slices hot Italian ham (my deli didn't have this so I used prosciutto)
• 8 slices Genoa salami
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sesame seeds
• 2 teaspoons Italian seasoning
• 2 tablespoons parmesan cheese, grated
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder

Directions

1. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with cornmeal then roll out onto work surface. Stretch out dough, then cut the thin rectangular dough into 4 equal square pieces.

2. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami.

3. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end.

4. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough.

5. Bake until evenly golden, 12 to 15 minutes then serve.

6. If desired, serve with marinara Sauce.

I thought this recipe was great. I did make one changed though, I spread spicy brown mustard on the pizza dough before I added the meat and cheese. At Tony DiMaggio's they put mustard on their Stromboli and I think that is one of the best parts of it. So when I saw that the recipe didnt call for mustard I knew I had to add it. I did serve it with marinara sauce as the recipe mentions and how they do at the restaurant.

I will most definitely make this again especially because it was so easy and quick, which is something I am fond of especially on the weeknights. In the future I may experiment with making my own pizza crust. John really liked it and he insisted that it was as good as the restaurant. Koen was home for dinner and he loved it too. So, it's a keeper, I think I will file it under weeknight favorites in my recipe binder.

Comments

[RA]

I like the idea of little stromboli rolls! I've only ever seen giant pizza ones, so your pile of stromboli was very alarming at first. :)