Debbie Dance Uhrig
What will I do when the kids aren’t gathering at the house? Perhaps I’ll hang out a shingle that says: ‘Football cook for rent!’ With the Kansas City Chiefs game this weekend my day has been full of cooking for the guys. We started the day with muscle-man size Belgian waffles. That was followed up with a pre-game roasted beef and fixings oven sandwiches. The night wraps with marinated kielbasa sausages and Stromboli served at the half time of the game. I don’t have any Chiefs clothing so my sports apparel consists of a Chief’s scarf wrapped around my neck!
I was thinking about the upcoming sports events for January and February and thought you might enjoy something a little bit different. This Stromboli is so dog gone easy, even a novice in the kitchen should succeed. Probably the biggest tip is to keep the pizza dough cold up until the second you are ready for it. When it warms it is a pistol to try and work with. Of course, those of you with ample time on your hands, can certainly make a fresh crust too.
The sauce I use could be compared to a thick marinara. The Caponata is actually made here in Lampe, Missouri, by the Bulone family. They are currently working on their next product for marketing. Use the sauce rather sparingly. I find if I keep it light young people don’t notice the bits and pieces of vegetables. Also; less product pulls out when you slice the Stromboli.
Stromboli is once again an Italian dish that’s great at using up the leftovers in the kitchen. You can use all types of sauces, cheeses and meats inside the Stromboli, much like you would a pizza. Adults might enjoy it served with a salad or accompanying a bowl of soup.
What have I been creating in the kitchen lately? Well, you might be surprised. I’ve been canning beef stew and chicken soup in my pressure canner. Let me tell you Saturday, I made the most delicious lunch in little to no time because I used a quart of my stew. I’m currently watching for a nice roast sale so I can go at this again. Phillip’s friends are asking for quart jars to take home with them? When someone is ill we show up with a quart jar of homemade chicken soup. A little ribbon and you’ve made someone’s day.
I’m supposed to be working on a small pressure cooker, (not canner) cookbook at the request of many of my guests at Silver Dollar City. Whether you use a stovetop model or an electric pressure cooker, this is certainly a fast way to make great meals for the family.
This week officially starts the great ‘clean’ at our home. When I get started look out! Oh yes, I’ll be back in McPherson, Kansas, at the Cook’s Nook, Saturday, February 11, 2016. My assistant, Bonnie, is accompanying me on the trip this season. Contact the Cook’s Nook to make a reservation. Currently only a 10am class is planned, but if numbers reach at least 10 persons, I’ll be doing a 2nd class at 1pm. 620 241 7180 is the number to call for reservations. You can also check things out on their web page.
The fog and rain continue to provide lots of bleak winter days. Time to make our own sunshine! Have an outstanding week. Simply yours, The Covered Dish. www.thecovereddish.com.
Italian Stromboli
Pizza Dough for two pizzas
OR (2) refrigerated pizza dough (Approx. 13 ounces each)
1/2-3/4 lb. thinly sliced provolone cheese
2 cups shredded mozzarella cheese
1 (12 ounce jar) Vince’s Caponata Italian Relish or Marinara Sauce
Italian Spice blend
1/2 – 3/4 lb. thinly sliced Petit Jean Ham
1 egg (I didn’t always use the egg wash.)
2 tablespoons water
2 cups parmesan cheese or less
Remove dough from tube and spread rectangle on floured parchment paper.
Using a small rolling pin square up the dough so it is more uniform. Layer down sliced provolone cheese, followed by the Italian relish. When you put the relish sauce down keep it rather sparse using as little as possible, (1/2 a jar per Stromboli). Next layer down half of the thinly sliced Petit Jean Ham. Follow with the mozzarella cheese and a nice sprinkling of Italian Spices.
When you place the product upon the dough try not to go all the way out to the edges. Leave about 1/2-1 inch of space around the outer edge. In a small bowl whisk together the egg and water and set to the side. Now treat the Stromboli as if you are rolling out cinnamon rolls. Gently take one long side of the dough and begin rolling towards the opposite side. Go slow and treat the dough very gently to prevent possible tears. Brush the egg wash on one edge of the dough and gently paste & pinch the dough together. Pinch the ends the same way, tucking under as you can. Place seam side down on a jelly roll pan covered with parchment. Brush egg wash over the top and sprinkle over the Italian spices.
Bake in a 375 degree oven for about 20 minutes. Open oven door and sprinkle parmesan over the top. Return to oven and bake an additional five minutes. Allow the Stromboli to set for 5-10 minutes before slicing. You should be able to get approximately 14-16 slices each.
The Caponata contains tomato, eggplant, peppers and olives for starters. Treat the Stromboli just like a pizza, whatever you like on your pizza works inside the Stromboli, even spinach! This is the same with the meat of choice. This recipe uses ham, but pepperoni, fried drained sausage and hamburger are great options. Like a burrito or enchilada be careful not to overload the Stromboli.
