Stromboli

In the kitchen this week, my husband was at that all-important Sportsman's Expo in Salt Lake, which meant I foraged for dinners while he was gone. Earlier in the week, though, there was some cooking that happened. and this was a new recipe I tried.

Now, I've been wanting to try this recipe for a couple of weeks, but things kept coming up and the ingredients sat in the fridge for a bit. I found the recipe in this recipe book. I'm really trying to be better about using the cookbooks and not just collecting them. A couple of things about this recipe. The original timing for it was during the week I turned up with Covid and I did something I've never in my life done before....grocery pick up. I can see how this would be appealing, but the stores in my town that offer it are much more expensive than my usual grocery store, so it's not something I'm going to do long-term. When I ordered the supplies for this, the only way I could get prosciutto was wrapped around some mozzarella.  I just laid the little rolls down the middle like the recipe calls for and it worked just fine. I left out the provolone, which isn't my favorite cheese anyway. In the interest of full disclosure, the basil leaves had wilted by the time I made this sandwich so they didn't make it in. I also forgot the peppers...totally spaced them, but I didn't miss either thing. Another change I made was....well, you all know I make bread. I wasn't going to pay for someone else to make bread dough, so I made up a 1 loaf recipe, then divided the dough in half and split my ingredients between the two chunks of dough. I ended up with 2 sandwich loaves, one of which I froze. This is a really flavorful recipe that both my husband and I liked a lot. 

Stromboli

• 2 Tablespoons olive oil
• One 1-pound loaf frozen bread dough, thawed
• 1/3 cup prepared pesto
• 8 oz. thinly sliced salami
• 6 ounces thinly sliced capitol or prosciutto
• 6 ounces large pepperoni slices
• 8 slices provolone cheese
• 8 fresh basil leaves
• 1/2 cup drained pepperoncini, chopped
• 1/2 cup grated Parmesan cheese
• Ranch dressing

Preheat oven to 400°. Oil a sheet pan with 1 Tablespoon olive oil (I used a sheet of parchment paper instead) and set aside.

On a lightly floured surface, roll the bread dough into a large rectangle. As you can see, I'm not really great at creating an exact rectangle, but it all comes together.Spread the pesto over the dough, leaving a 1" margin all the way around. Lay the meat and cheese down the center, then the peppers and basil leaves.

Fold in the short ends first, then one of the long sides, and then roll it up to enclose all the stuff you've just put on there.

Using a sharp knife, cut some vents along the top, and brush the whole things with the remaining olive oil, then sprinkle with the Parmesan cheese.

Bake until deep golden, 23-25 minutes. Slice and serve with Ranch dressing for dipping. This reheats well, but tastes really good cold for lunch, too. Serves 6

 

 

Comments

[SD Boy]

Fancy!