Stromboli
June 14, 2006
With the summer looming in front of us, you may be looking for ideas on what to make for picnics. In Italy, there is a delicious rolled sandwich creation named “stromboli,” a name that summons up “strolling along the pier” for me. We make it here about once a week, and it’s very easy to do. It also travels well and tastes great cold.
Like spaghetti, most anything can go into your stromboli; we use cheese, ham, sun dried tomatoes and marinated artichoke hearts. I boil the tomatoes in water in the microwave for about four minutes to get them to soften up, then chop them up, and chop up the artichoke hearts. Then I take a roll of pizza dough (it’s from Pillsbury; you can get it near the biscuits in your supermarket, on the same aisle as the chilled cookie dough), spread it out on a floured cutting board so that it’s roughly rectangular. Then I spread shredded cheese (my current favorite is the “italian style” with provolone and mozzarela), thin sliced ham from the lunch meat counter, and then the tomatoes and artichoke hearts. When it’s all relatively even, I roll it up, starting from one of the two narrow ends of the rectangle. I roll it to a cylinder and then seal it up by pressing the dough together (and the ends too).
Once I bake it at 375 for 25 minutes (or so), it’s good to eat! And it’s even better the second day.
- Posted in : Recipes
- Author :russ
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