Friday, October 1, 2010


Stromboli is a rolled up cousin to pizza and calzones.  Delicious meat and cheese rolled up in bread dough is easy to make and guaranteed to please.  Casual and versatile peasant fare, they make a hearty meal or can even be used as hors d'oeuvres when sliced thin. This is even good cold or at room temperature.  The filling choices are unlimited so I just going to give you the basics of my favorite and then you can use your favorite combination. Add genoa salami or sliced pepperoni for a little spice.  You can even add some drained roasted peppers or drained, cooked chopped spinach.


1 prepared pizza dough from grocery refrigerated section or local bakery
1 eight ounce fresh or Buffalo Mozzarella
8-10 slices deli ham [boiled style]
2 tablespoons grated romano or parmesan cheese
fresh cracked black pepper
flour for dusting
1/2 tsp. sesame seeds [optional]


Let the dough come to room temperature for about an hour.
Preheat oven to 425*
Thinly slice the mozzarella.
Roll the dough on a lightly floured surface to an 8 x 12 rectangle.  Grind the black pepper over the surface of the dough.  Just a light coat is enough.  Sprinkle the grated cheese over the surface.  Lay the slices of cheese over the grated cheese, leaving 1/2" bare border.  Arrange the ham in two layers over the cheeses.  Starting at one of the shorter edges, carefully roll the layered dough away from you forming a log.  Pinch the two sides to seal and press the seam.  Lay the log, seam side down, on a baking sheet lightly sprayed with cooking spray.  Sprinkle sesame seeds on the top of the roll and lightly press to the surface.  
Bake at 425* for 25 minutes until golden brown.
Be sure to allow this to cool for 5 minutes before trying to cut.  If cutting into thin pinwheels allow to cool a full 10 minutes.

It is customary to serve with marinara sauce on the side.  I find the sauce unnecessary.  

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