Tuesday, February 26, 2013

italian meat stromboli

This recipe may be kind of self explanatory, but I feel like no one makes stromboli at home. Also, I don't feel like anyone in the South even knows what a stromboli is! When I mentioned that I was going to make one for dinner at work, no one seemed to understand what is was- save the one Northerner that was in the room. So for those of you who don't know what a stromboli is, it's basically a pizza folded in half. Boring you say? Phshaw! Somehow it's more delicious and filling than pizza! So let's begin!
You can really use whatever meats you would like for this, but I went with the traditional. Pepperoni, smoked ham and cappicola make up this stromboli, but I've used sausage, salami, prosciutto and mortadella before. You can even just use pepperoni if you want.
Remember the pizza I made ages ago with the arugula and prosciutto? I used store bought fresh pizza dough for the pie and I do the same for this. You don't need any special dough for this, you really just need any kind of pizza dough. Stretch the dough out like you would normally make a pizza, and layer your meats on one side of the dough.
The only other ingredient you need really is cheese! You can add vegetables if you want, but they'll just get in the way of the meat and cheese.
You'll want to fold over the dough at this point and crimp the edges just like you would with a pie crust. Cut slits in the top to vent and start to bake!
Since all of the ingredients on the inside of the stromboli are already cooked, you really just need to wait until the crust is crispy and golden brown. We serve ours with marinara sauce and parmesan cheese. And we'll eat all of it. Rarely leftovers. Enjoy!
Italian Meats Stromboli
1/4 lb sliced pepperoni
1/4 lb sliced smoked ham
1/4 lb sliced cappicola
1 cup shredded mozzerella
1 lb fresh pizza dough
1/2 cup marinara sauce

Preheat the oven to 400 degrees. Stretch room temperature pizza dough across a pizza round and layer with meats and cheese, with the cheese on top. Fold the top of the dough across to cover and crimp the edges. Cut slits into the top of the dough to vent and cook in preheated oven for 15-20 minutes or until the crust is golden brown. Serve with marinara sauce and extra cheese. Enjoy!