Monday, March 29, 2010

Pizza Dough – Part Two – Stromboli

My sister-in-law made this for us a few years ago when we visited her in NY.  It was so yummy!  I have finally gotten the knack of making it.
After making your pizza dough, roll it out into an oblong shape.  I roll mine so it will fit on my baking stone lengthwise once it is assembled entirely.  Line the middle of the dough with plenty of meat and cheese.   IMG_4619Fold the sides in (or roll it up, if your deli meat will let you!) and score the top if you’d like.  It does look prettier that way.  Bake at 500 degrees for about 15 to 20 minutes, until golden brown and the dough is cooked thoroughly.  I then brush the top of mine with softened or melted butter and serve with dips like:  mayo, dijon mustard, and salad dressings.  YUM!
This time, I made one with grilled vegetables inside, too, and that was so good.  I chopped up the deli meat, some green and red pepper and some onion and sauteed it a bit in some butter.  I lined that down the middle with some mozzarella cheese and then rolled up the dough, rather than just folding the sides in.   This turned out SO yummy!

1 comment:

  1. This sounds really good. I make something similar with crescent rolls, but I bet the pizza dough is healthier. I'll have to add this to my list of things to make.