Since this is one of our favorite foods, the recipe was bound to show up here sometime! I made stromboli for dinner tonight, and it’s not even Friday (which is when I usually cook Italian)!
– 1 recipe of pizza dough (enough for one pizza)
– 4 slices salami
– 6 slices deli pepperoni
– 5 slices provolone cheese
– 5 slices deli ham
– 1-2 T melted butter
– Italian seasoning
– marinara sauce, for topping
Roll the dough out to about a 7×14 rectangle. Arrange meat and cheese in the order given down the center, leaving some room on the ends. Fold the ends up and then the long sides over, sealing the edges. Place on a baking sheet diagonally and cut slashes with a sharp knife. Brush with melted butter and sprinkle with Italian seasoning. Bake at 375°F oven for 30-40 minutes, or until top is browned. Let it rest on a cutting board for at least 5 minutes before cutting and serving, or else it will be too gooey and the cheese will pull out with the cutter!
Tip: Bake on parchment paper, and put another baking sheet underneath. If you use enough cheese and butter, some will probably leak out as it starts to bubble through the slits and the oven will be a mess! (If it doesn’t, you didn’t use enough cheese and butter 😉 )
I like to add extra cheese…tonight I sprinkled some mozzarella and cheddar cheese in there too, and it was delicious.
I love making pizza dough because there are so many things I can do with it: pizza, of course…but also stromboli, hotdog and hamburger buns, pigs-in-a-blanket, and pizza balls. I made a double batch a few days ago for pigs in a blanket, and today I’m using the rest to make pizza balls. Last week I made mozzarella cheese, so I’m fully expecting them to be extra delicious! But the base of it all is the dough, so here you go:
-1 pkg (2 1/2 t) active dry yeast
-1 t sugar
-1 c warm water
-2 1/2 c flour
-2 T olive oil
-1 t salt
In a large bowl (I put everything straight into my kitchenaid mixer bowl), dissolve yeast and sugar in warm water and let stand for about 10 minutes in a warm place. Add oil and salt, mix well, then add flour. I add a cup, beat it, add another cup, beat it, then add the final half cup and knead for about 5 minutes. The final dough should be very slightly sticky to touch, but hold its shape. Oil the bowl and cover with a warm, damp paper towel. Let it rise until double, about one hour. (I like to turn the oven on to 350°F for about 1 minute, then turn it off and put the dough in. That gets the environment warm, and the closed door holds the heat in and keeps drafts out. Just make sure not to leave the oven on too long; if it is too hot it will kill the yeast and the dough won’t rise.)
When the dough is about doubled, take it out and punch it down. From there, use your imagination!
Makes 1 large round pizza, 12 pigs in a blanket, an 8×8 pan of pizza balls, a dozen rolls, or 1 stromboli.
***I frequently double this recipe and put half the dough in the refrigerator for use a few days later on another meal. It also can be frozen for longer storage–just thaw completely at room temperature before using.