If my good friend, Bonnie, hadn’t given me a large portion of fresh fish I would have been making this Stromboli today for the Chiefs game. I have been hungry for this recipe for at least the last 4 weeks. Simple, quick and fun to serve for a meal or appetizer spread. Also a nice accompaniment to a pot of your favorite soup or stew. It’s something ‘different’ for the family, you could even put it in a lunchbox for the next day! I may be having fish today, but before the week is over Stromboli it is!
I was thinking about the upcoming sports events for late fall and winter 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 always 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. In southwest Missouri you can find their product in several grocery stores and the Springfield market. During the holidays they carry wonderful gift packages of their products!!
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.
This week I’m going to lay ‘low’ and do a little holiday planning. I have a few gifts already purchased and I’m headed into more projects. Last year Covid hit our family at Christmas and the tree barely got up. This summer I lost one of my besties, Sharon, and in her honor I have promised to never be late for the holidays again!
I volunteered this weekend for a few hours at the big band festival held in Reeds Spring. The rain did a bit of interrupting, and it was a chilly time, to say the least.
Bring on the cider and donuts, let’s enjoy the season. 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.
