Homemade Stromboli

16 10 2010

This is my favorite quick end-of-a-LONNGGG-day-at-work-and-I-want-something-tasty-and-filling-but-have-very-little-energy-or-motivation recipes. With premade dough for sale at most local supermarkets (or if you have the foresight to make your own pizza dough and have it at the ready in your fridge at all times), strombolis take a surprisingly little amount of time.

stromboli


Ingredients:stromboli 1

•pizza dough
•1/3 cup tomato sauce
•1/3 cup mozzarella cheese
•large pinch romano cheese
•your favorite pizza toppings
•extra virgin olive oil

Toppings included in picture above:

•Italian style Smart Sausages
•green bell pepper
•red onion
•black olives


Directions:

stromboli 21. Pre-heat oven to 450º F.
2. After letting the dough sit out to get to room temperature, divide into two equal parts and form 1 section into a ball. Stretch out to a 10-12” circle, using a plate or cutting board to help hold its form.
3. Spread the sauce in a rectangle shape along the middle and then add the toppings and cheese on top. The amounts listed above are for 1 stromboli and are only recommendations – I like mine pretty saucy and cheesy.
stromboli 44. Wrap the longer sides around the ingredients to connect in the middle. Fold the smaller ends up to close off the ends.
5. Lightly spread olive oil over the outside of the stromboli.
6. Place the stromboli on a baking sheet and bake 15 minutes, or until it is thoroughly cooked and the outside is golden brown.


Tips:

•While jarred sauce is quick and easy, this is still a great opportunity to use your homemade sauce (including my tomato sauce and basil walnut pesto). Also, if you like white pizza, try just using some melted butter, olive oil and tons of minced garlic.
•To zest up your stromboli, you can sprinkle various ingredients on the outside before you bake it. Think of it like a bagel – sesame seeds, poppy seeds, romano or asiago cheese, fresh cracked black pepper, garlic powder, dried onion, even mimic an everything bagel…
•This dish is definitely ideal for your pizza stone, if you have one. But if not, a nice dark cookie sheet works fine. It needs to cook fairly quickly on a high heat.


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