Z Stromboli

A little taste of Italy after a Sunday round of golf!

When you realize the way to a man’s heart is thru his tummy, you have discovered the secret to many years of happiness. And, truthfully, it does’t take much. This stromboli was waiting for my foursome when they finished their round today. To tell you they were happy would be a definite understatement. It is amazing how some meat, cheese and bread will get their attention. If you have a golfer husband, try surprising him with this recipe when he crawls home next weekend from the links.

The ingredients vary depending on what is in your fridge. There are some basics that are required, but, beyond that you can be creative. Meat, cheese and toppings are the basic ingredients.

Ingredients: 2 pound PIZZA DOUGH. MEAT. Any of these will do sliced hard salami, sopressata, or crumbled cooked/drained Italian Sausage, cooked/drained and crumbled pancetta or pepperoni slices. CHEESE. Fresh Mozzarella and/or sliced provolone and plenty of grated parmesan. TOPPINGS. Olives, roasted red peppers, banana peppers, thin sliced saute’d onions, herbs such as fresh rosemary or thyme. Spaghetti sauce or marinara sauce. Sea salt and fresh ground pepper.

Preheat your oven to 400. Prepare a baking sheet by cutting a piece of parchment paper to fit the pan. Next roll out the dough on a lightly floured surface to a rectangular shape of about 10″ by 18″. Lightly whisk an egg and brush the egg around the edge of the entire rectangle for about an inch inside. Then brush the surface of the middle dough with olive oil. Now you can begin to layer the ingredients. I begin with the meat. If I am using deli sliced meats I layer them overlapping each other. Next I cover the meat with a layer of provolone slices. Now comes the sauce. Usually just a couple of large spoonfuls is all that is needed. Then I sprinkle on the toppings and finish with the salt, pepper and rosemary or thyme. The last thing is a sprinkling of parmesan cheese. Now we are ready to roll.

This part sounds tricky, but you will catch on quickly. Just begin on one long side rolling the dough like a pinwheel. Once you have created the complete roll seal the ends and the seam. It should stick because of the egg along the edge. Place the roll on the prepared pan with the seam on the bottom of the pan. Brush the roll with egg wash. Now I sprinkle on more parmesan cheese and a few sprigs of rosemary or thyme and a pinch of salt. Ready for the oven.

Place the baking sheet in the top of the pre heated 400 oven and bake for about 20 minutes. The dough will turn a golden brown. You kitchen will smell amazing! Remove from the oven and allow to rest for at least 10 minutes before slicing. I slice on the diagonal, but that is a personal choice.

This is a great plate to take to a BBQ or as a surprise for a friend. mangia

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One Comment

  1. Kevin insists I make this….I’ll take a photo of mine and send you! I bet it won;t look like this!

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