Stromboli

This year for Christmas, I received a couple of cookbooks.  Jeff gave me How We Became One, which is by Bill Penzey and the Penzeys One Staff.  If you are in the market for a new cookbook, this ONE (heehee) is for you!  It has great recipes and stories that give the history and background about the families where these recipes came from. 

So anyways, on Sunday I was planning my weekly menu and was thumbing through the One cookbook.  I found "Chris and Aunt Mary's Stromboli" on page 267 and thought it sounded good. 

It was fairly easy to make and took about 15 minutes to bake.  If  you used premade pizza dough, it would take no time at all to whip up.  If you make your own pizza dough, it takes about 40 minutes to whip up.  I got 2 thumbs up from both of the boys in the house, so it's a definite make-again. 

On a sidenote, did you know that there is an Italian volcano named Stromboli?

And a movie named Stromboli?

Adapted from Chris and Aunt Mary's Stromboli

Pizza Dough
1 t. yeast
1/2 t. sugar
1 c. lukewarm water
1 t. olive oil
1/2 t. salt
3/4 c. whole wheat flour
2 c. flour

In a mixing bowl, stir the yeast, water and sugar together.  Let sit for about 5 minutes, until it's foamy.  Add the oil, salt, and flours.  Mix well.  I use my Kitchen Aid mixer for this with the dough hook.  Mix for 7-8 minutes or until the dough is elastic and smooth.  Add more flour if needed.  If you don't have a Kitchen Aid, you can mix the ingredients and then knead the dough for about 10 minutes.  Place the dough into a clean bowl and cover with a clean dish towel.  Set the bowl in a warm, draft free area for about 45 minutes.  I usually put my dough in the oven and just leave the light on.  The oven light creates enough heat to keep the dough toasty.  Don't turn on the oven!

Dressing
1/4 c. olive oil
1 clove garlic, minced
1 T. dried oregano
1 t. sugar

Filling
1/4 lb. Italian (Genoa) salami
1/4 lb. sliced pepperoni (you can get this at your local deli)
1/4 lb. sliced provolone cheese
1 c. shredded mozzarella cheese
1/4 c. grated Romano or Parmesan cheese

After removing the dough from the oven, preheat to 450*.  Roll the pizza dough into a rectangle, about 1/4 inch thick.  I rolled the dough onto a 9x13 inch baking stone.  Layer the meats in the center of the dough, leaving 1/2 inch space on each edge, followed by the provolone, mozzarella and Romano or Parmesan cheese. Mix up the dressing ingredients in a small bowl.  Fold one edge of the dough over the meat and cheese layers.  Brush the dough with the dressing mixture and fold the other edge of the dough over.  Pinch to seal.  Fold the ends in and pinch to seal.  Brush with dressing mixture.  Turn the Stromboli over on the baking pan so the seals are against the pan.  Brush the top of the Stromboli with the rest of the dressing mixture.  Bake at 450* for about 15 minutes.  The dough will be nicely browned and the cheeses will have melted together.  Slice it and serve with pizza sauce on the side.

While we were eating, we talked about different combinations we could use to make different Stromboli's.  Ham and cheese, beef and cheddar, turkey and cheese...  the list can go on and on.  Veggies would also be a great addition...green peppers, mushrooms, onions...anything you like!

The only downfall with this recipe was that it was greasy.  Pepperoni and Genoa salami are not low fat options when it comes to Italian meats!  Next time, I might use just the pepperoni and leave out the salami and throw in some veggies.