Monday, November 7, 2011

Stromboli Two Ways

This past weekend Nathan and I headed down to southern Delaware for Punkin Chunkin  which is an annual event in which a variety of engineering marvels compete to see which can fling a pumpkin the furthest. Last year we were not 100% prepared for the tailgating style of the event and were somewhat lacking in foodstuffs. This year we decided to rectify the situation to the extreme.

Between the group, we brought two crock pots of chili, 4 bags of chips, a bowl of pumpkin dip with a box of ginger snaps, and a mass of sandwich making stuff.

I guess sandwiches were the most boring of the options, so we ended up with a pack of salami, turkey, provolone, pepperjack... overall way more sandwich stuff than Nathan and I would ever eat. And I thought: what could I make these things + other stuff I already have?

Answer: Stromboli.

Stromboli is a hybrid calzone and pizza. I made one that I would consider "traditional" flavors and one that was less so.


Frozen bread dough (two loaves)
Jarred spaghetti sauce
1 egg
Italian Seasoning
Garlic Powder

For Traditional Stromboli
About half a package of hillshire farms thin sliced salami
5 oz provolone cheese (mine was pre-sliced... about 1 oz per slice)
1 green bell pepper chopped
1/2 onion chopped
mmmm traditional tastes

For Turkey Cheese Stromboli
1/2 lb thin sliced turkey
5 oz pepper jack cheese (mine was pre-sliced... about 1 oz per slice)
1 package mushrooms sliced
1/8 cup sliced black olives
yet another use for turkey lunch meat!


Preheat oven to 400 degrees.
Let dough defrost according to package directions. Roll into a long strip about 6 inches wide. Spread about 1/2 cup of tomato sauce to within half an inch of the edge. Top with sliced meat.

Pre-cook vegetables (peppers, onions, mushrooms) in a pan until crisp tender. Spread lengthwise along half the dough along with cheese. I recommend tearing your cheese slices into smaller pieces . If you have a block, then grating is the easiest way to go.

Fold dough in half lengthwise and pinch dough together to seal. Move stromboli to a baking sheet. Brush the outside with the beaten egg and sprinkle with Italian seasoning and garlic powder. Cut three slits in the down for steam release (your stromboli will explode if you do not do this)

my stromboli were really long... so they are crescent shaped
Bake for 15 minutes or until crust is golden brown. Allow to cool about 5 minutes before slicing into 2" wide slices.
golden brown deliciousness...
These were easy and delicious. Plus they are versatile. Easy to make into a full blown meal or serve as an appetizer. They taste good at room temperature. I would recommend having some bowls of warmed tomato sauce for dipping to accompany these regardless.

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