Stromboli 2-Ways
Description
I made both of these twice as large as is necessary (needed to have extra food on hand due to schedule) and they were both wiped out way quicker than I’d planned! Frozen dough in loaf portions, totally flexible ingredients and the easy goodness of pizza, Stromboli as envisioned by Ree Drummond in her newest book, ‘Super Easy!’, is definitely something you’ll slide into your dinner rotation whenever you can. I’m simply going to list the ingredients that I used and you can take it from there – enjoy!
Ingredients
1 frozen (1 lb.) loaf for each Stromboli, thawed in the fridge overnight
For the Broccoli Cheese Stromboli (bottom layer listed first);
tomato pesto
bite-sized broccoli sautéed with a bit of onion and cooled enough to handle
grated old cheddar (thin slices work too!)
mozzarella (grated or sliced – I actually used Havarti because I had it on hand)
basil leaves
The Classic Stromboli (again, ingredients listed from the bottom layer first);
basil pesto
thin salami slices
prosciutto (or capicola)
pizza pepperoni slices
provolone slices
basil
pickled pepperoncini, drained
olive oil and grated Parmesan to brush on before baking
warmed marinara and/or ranch dressing for dipping/serving
Instructions
Preheat the oven to 400 and lightly oil a parchment lined large baking sheet – one per sheet works best, I just put both Strombolis together for the photo.
Roll, press and stretch your dough out into a large rectangle on a lightly floured surface – thin is best, but this may take some practice.
Layer on your ingredients as you wish, leaving enough room around the edges for folding the dough up. Once you have everything in your Stromboli, start with the short edges and fold them over the ingredients, then each long edge with an aim of sealing your Stromboli bundle like an envelope. Flip the finished sealed ‘log’ over onto your prepared pan so that it’s seam-side down – it may till leak…nobody will care.
Slice a few vents across the top, lightly spray the whole thing with olive oil and sprinkle generously with Parmesan. Bake for about 25 minutes until the dough is cooked through and the Stromboli is a lovely golden brown, then allow it to rest for about 10 minutes before attempting to slice it.
Serve in slices with marinara and ranch – any leftovers will heat up beautifully in the oven!
