I love anything pizza or pizza related so when I saw Laurens Latest post on Stromboli, I knew I needed to make it. I already make little calzones – although mine are more like little stromboli’s since they’re filled with pizza ingredients. Anyway, this is basically just pizza, shaped a little differently.
My pizza never turns out perfectly round – I don’t know how other people do it. And my stromboli…well, let’s just say that Lauren’s looks a whole lot nicer. Mine looks more like a finger…or a club… But don’t let it’s slightly odd shape deceive you. This stromboli is EXCELLENT. If I had to choose my last meal, this stromboli would top the list (and then of course, pizza!). If I had been smarter, I would have made two strombolis – one for me and one for the hubby. We never have any leftovers and that’s a crying shame.
Stromboli is super easy to make, and you can add in whatever ingredients you normally enjoy on a pizza. We had green and yellow peppers, ham, and pepperoni on the hubby’s half. The options are pretty much wide open for what to add, so just throw on some sauce, add your toppings and cheese, then roll up and bake. Cut it into 1 1/2 inch slices, and it would make a great snack/appetizer for your Super Bowl party.
(I didn’t post my oddly shaped club/finger stromboli, but this one looks anemic and under-baked. I promise it’s cooked and is a LOT more delicious than this picture make it look!)
(adapted from Lauren’s Latest)
1/2 lb. pizza dough (I used her no-fail dough recipe, with half whole-wheat flour)
1/2 cup pizza sauce (I used homemade sauce recipe)
1 1/2 cups grated mozzarella cheese
10-15 pepperoni slices
1-2 ounces diced ham
1 bell pepper, diced (I used red and yellow and cooked them first so they would be tender)
1 egg, beaten
parsley, for topping
1. Cover a large baking sheet with parchment paper. Sprinkle with a little bit of cornmeal so the dough doesn’t stick. Roll out the pizza dough to the length of the pan.
2. Spread sauce lengthwise over 2/3 of the dough, leaving a 2 inch strip lengthwise on one side. Top with pepperoni, ham peppers, or whatever toppings you want. Sprinkle the cheese over top. Brush the edges with the beaten egg and roll up lengthwise, ending with the plain side on the bottom. Seal the edges and brush the whole stromboli with the egg. Cut slits in the stromboli every couple of inches and sprinkle with parsley.
3. Bake at 500° for 12-15 minutes or until dough is browned. Cool 5 minutes before serving.