Thursday, June 6, 2013

Calzone Stromboli

          I can’t say I love these pictures. In fact, I know my food photography skills are undetectable here. But with the pics from last week’s Food Truck event, I know your still salivating. So even though these visuals aren’t drool-worthy, they are blog-worthy. Blog-worthy translates to you should make this and you’re welcome in advance for me sharing J

            Seriously, who doesn’t like stromboli? It’s a quintessential snack that most kids and adults can’t resist. I associate it with pepperoni and greasy-goody mozzarella oozing out. With this recipe though, I tweaked it a few ways so that it was more like a calzone who walked into an Italian deli. The meat and ricotta inside made for one insanely good appetizer. Hubby, who loves anything with ricotta and Italian meats, mentioned it was, “Your best stromboli yet,” to me the next day. Now I know I’ve made some darn delicious strombolis in the past, so with that comment and my reliance on his reviews, I knew this was a keeper. My dad actually forwent dessert after eating too many pieces. Might I add that dessert was apple crumble pie from the one and only Delicious Orchards? Yes, the stromboli had him sidelined for our final course.

            So with Matt placing this on his “best ever” list and Dad opting out of dessert, I can’t urge you enough to make this. It’s easy, feeds a group and can be done ahead of time. Oh and of course, you might not even have to make dessert that night! Enjoy…

Calzone Stromboli
Serves: 4-6

OBJ: TCW be able to combine everything she loves about calzones into a stromboli

1 prepared pizza dough
½ C sliced Sopressata, or any other Italian meat you prefer
½ C – 1 C shredded mozzarella
½ C – 1 C whole milk ricotta
6-8 fresh basil leaves, torn or coarsely chopped
¼ C freshly grated Parmesan cheese
S & P: salt and pepper
1 egg, beaten
2 TBS sesame seeds

** If dough is frozen, let sit out in large bowl, covered, at room temp. to rise for at least 6-8 hours. If defrosted, let sit out in large bowl, covered, at room temp. to rise for at least 2-4 hours. This makes huge difference!**

1. Place pizza stone on bottom shelf of oven and preheat to 425 degrees
2. Use a rolling pin to roll out dough so that it measures about 18 inches long by 10 inches in width
3. Spread ricotta thinly on dough, leaving about 1 inch border
4. Sprinkle mozzarella over ricotta
5. Place Sopressata, or other toppings, evenly on top of mozz
6. Sprinkle Parmesan, basil and then S & P all over , it should resemble this...
7. Starting at the long end, roll up and make sure to pinch the seams well when you reach other end. Curl or twist ends under
8. Remove pizza stone from oven and transfer stromboli to stone in the shape of a (fat) ½ circle
9. Use a sharp knife to cut 3 small slits on stromboli- one at each end and one in middle
10. Brush egg all over and sprinkle with sesame seeds
11. Place stone with stromboli back on bottom shelf of oven and bake for about 20-24 minutes, or until golden brown. It may slightly ooze, no worries, you can restuff when you remove and ready to serve!
12. Remove stone from oven, place on cutting board and let stromboli sit for about 5 minutes
13. Use a pizza cutter to slice and serve!

1 comment:

  1. I have never had Stromboli - so I think now is the time to try it. It looks delicious.