lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, March 23, 2011


StromboliI have wanted to make Stromboli for the longest time. I had seen it years ago on my favorite cooking show, Cooking Live with Sara Moulton. I watched this show nearly every night when I got home from work.  The show is no longer on the air, but thankfully, the Food Network archives everything. I made a ton of changes to the original recipe. I made a pepperoni stromboli for C and Miss F and a veggie one for me. They were both so good. C actually enjoyed it, though not as much as a DoubleDave's  Pepperoni Roll. Miss F at two slices! You can get as creative as you like in the fillings, which is part of the fun.

Pizza dough, recipe follows

5 ounces pepperoni, sliced thinly
10-ounce box button mushrooms, quartered
1 large bell pepper, chopped
¼ onion, chopped
1 tablespoon olive oil
1 can artichoke hearts, drained
1 cup baby spinach leaves
¾ cup shredded Mozzarella cheese
¾ cup shredded Provolone cheese
¼ cup Parmesan cheese
2 teaspoons Italian seasoning blend

1 can crushed tomatoes
1 tablespoon olive oil

Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Arrange the mushrooms, bell peppers and onion on a sheet pan. Toss with the olive oil and sprinkle with salt and pepper. Roast in the oven for 10 minutes.

Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into two 10 by 14-inch rectangles. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.

Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.

Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.

In a small saucepan, warm crushed tomatoes and olive oil. Simmer for 10 minutes. Serve alongside stromboli slices.

Pizza Dough

¼ cup lukewarm water
1 tablespoon yeast
3 cups flour
1 teaspoon salt
1 ½ tablespoons granulated sugar
¼ cup Parmesan cheese
1 ½ teaspoons garlic powder
1 cup lukewarm water
1 tablespoon olive oil

Mix yeast and 1/4 cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy.

Whisk together the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of stand mixer fitted with a paddle.

Mix the dissolved yeast mixture with 1 cup lukewarm water. Turn the mixer on. Pour the water and yeast into the bowl and mix until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Swap out the paddle for the dough hook and knead until smooth, about 5 to 10 minutes.

Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The dough should rise until it is twice as big as when you put it in the bowl. This should take about 1 hour.

Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough and use for stromboli recipe. (NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza

Adapted from Cooking Live
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Michelle said...

I love the combo of veggies you used in this! I haven't made a stromboli in years, this makes me hungry for them again!

Mom said...

You can make this for us next time we come!

Harvesting for Life said...

That looks delicious! I love stromboli, and the picture is just beautiful!

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