Wednesday, May 15, 2013


I've been experimenting again.

This time with Pizza dough, trying to recreate what to us is the 'perfect pizza' and along the way I ended up with way too much dough the other day.   I used part of the dough for our pizza on Saturday and saved the rest for Boat Club.  

And since I had lots and lots of toppings left over from Pizza Night ( I will post about those adventures another time) and I had all this dough sitting and aging in my fridge I decided to make Stromboli's.   I've never even eaten a Stromboli, but I've seen them in real life.   And the internet makes a great place to search for 'how-to's' and pictures and everything.    So I looked at about a dozen or more pictures, and decided to just go ahead and DO IT!  Make a Stromboli, that is.

I took the dough out of the fridge, and I divided the dough in half.patted it out, and then used my rolling pin to make it  a rectangle roughly 13 x9 inches.        I had all kinds of meat but also a lot of veggies so I made one with meat and cheese and one with just veggies.

And got busy rolling the first one up, just like a jelly roll, and forgot to take a picture of the meat and cheese.   I did get a shot of the veggie one though.

After rolling them up, I placed them on a baking sheet that had been sprinkled with corn meal.

 Slashed the tops as per instructions, and baked them for about 20 minutes at 450 deg.  Yeah, I said 450 deg.
I was running late and didn't let them sit and proof at all, cause basically I had to get them in the oven, baked and out the door in less than an hour and I made it!!!!  

I also wet the tops with a little water and sprinkled them with some oregano and red pepper flakes.   Next time I will do an egg wash instead, the spices will stick better. 

And there you have it, my first adventures with Stromboli.

Oh and by the way, I used Ham, Genoa Salami and Pepperoni along with a pre-shredded 6 cheese mixture on the meat one, just layered cheese, meat and then rolled it up lengthwise like a jelly roll.    And for the veggie one, I think the picture speaks for itself.   You can also use some good frozen bread dough as well.  I think it will work out great.

The next time I make these, I'm going to put some seasoning inside, I think it could use a sprinkle of oregano and marjoram as well as maybe,  a touch of red pepper flakes.     And I will try to make some home marinara sauce for dipping.  This time I used Ragu Pizza sauce.

 So there you have it, another meal down, now onto the next challenge.   Cleaning my oven.  Yeah, the pizza sauce dripped off of my brand new pizza stone and well, let me just say this, it's time to clean the oven.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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