As I’m writing this up I’m remembering back to eating this last Friday night. This is what occurred in my brain… “stromboli… food of the gods”. It’s technically ambrosia that means food of the gods, and someone made a recipe with marshmallows, fruit, coconut, and whipped cream and named THAT ambrosia. Dummies! I think stromboli is probably what the gods wanted to eat.
Truly – who doesn’t love stromboli? The answer is no one. And that makes a double negative. EVERYONE LOVES STROMBOLI. Make it for an appetizer for the next party you go to and you’ll make fast friends. Or make it for you and your husband/toddler and then have a completely silent dinner because talking will only take away from the alacrity in which you can demolish said stromboli.
Making the little olive oil/garlic/herb concoction takes about two seconds but sets this stromboli apart from the rest. I kept this version simple because I actually doubled the recipe and gave the other ‘boli away (and I didn’t know their tastes), but when I try jazzier versions in the future what I WILL be keeping the same is the olive oil/garlic/herb. I used store-bought Trader Joe’s dough here but if you want to make the whole she-bang homemade, try this dough. It makes a little more than a pound but it is easy and quick and a little extra ‘boli is a wonderful, amazing thing.
Stromboli
Serves 2-4
1 lb. pizza dough (white or whole wheat)
1/3 c. extra virgin olive oil
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
4 large slices provolone cheese
4 slices mozzarella cheese
1/2 c. sliced lowfat or turkey pepperoni
Kosher salt and pepper
2 tbsp. grated parmigiano cheese
1. Preheat oven to 400 degrees. Roll dough to a 12 x 16 inch rectangle.
2. Mix olive oil with garlic, oregano and pepper in a small bowl. Using a spoon, scoop out about half of the mixture and spread across dough, leaving the outer inch dry.
3. Layer provolone down the center left (down the short side) and the mozzarella down the center right side, overlapping them slightly.
4. On either side of the cheeses, shingle the pepperoni in a single line, overlapping slightly.
5. Holding a short side of the dough rectangle, roll the dough over itself the the fillings, pulling tightly as you go. When you get to the end, pinch the dough closed on the ends and all the way down the edge.
6. Place dough, seem side down, on a parchment lined rimmed baking sheet. Brush with remaining olive oil mixture and sprinkle with kosher salt, pepper, and parmesan cheese.
7. Using a serrated knife, cut 3 to 4 shallow slits diagonally in the top of the dough.
8. Place in oven and bake for 25-30 minutes or until golden brown.
I’ve been making stromboli for years and you are right – you can make friends just by bringng this somewhere. I only use mozzarella though – so I’m going to have to try using some provolone and see how that goes over. I love the idea of the garlic, herb, olive oil mixture, glad you posted this! If you come up with recipes for fancier concoctions , please post them! I found one on pinterest for buffalo chicken that was amazing, but I can’t really come up with anything on my own.
Hey Meghan! Isn’t stromboli the best?? I will definitely post any other ideas I have – shaping up a “chicken cheesesteak” version with onions and roasted red peppers 🙂
Have you ever tried making this with a whole wheat pizza dough? Thanks!
Mary Beth – Yes if I was making for my fam instead of company, I’d make a dough using half whole wheat flour. If you want that nice crunchy crust and a nice rise on the dough, I’d sub only half instead of using all whole wheat flour. Let me know how it turns out for you!
I make this recipe all the time! I started making one with BBQ chicken, sweet baby rays sauce, cheddar and prov. It’s a Jordan favorite.
UMMM that sounds DELICIOUS!