Pizza night starting to get old? Why not roll it up? We love making strombolis (essentially rolled-up pizzas) because they’re fun to make – and it’s always a nice surprise to see what they look like when you slice them. Extra mid-winter bonus: They make great football-watching snacks.
The basic idea behind a stromboli is you take some pizza crust, flatten it out into a large rectangle, cover it with your pizza toppings, and then roll it up like a jelly roll. Seal the edges, spray some cooking oil or brush egg yolk on top, then bake the rolled-up creations on a cookie sheet at 375 degrees for 25 minutes or until golden brown. (Thanks to Chef Joe for the inspiration.)
Some advice while you make your strombolis: Keep your work surface well-floured so that the dough doesn’t stick when you roll it up (here Joe used a metal scraper to help roll it up neatly). Don’t skimp on the fillings; the dough will puff up and if you don’t put in enough it will be more dough-y than filling-y. Just take it easy on vegetables that might be watery – i.e. squeeze out the spinach; use raw tomatoes sparingly. For the stromboli in this picture we used roasted red peppers, which gave it a nice bright flavor.
Fun Food Saturday: Because food should be fun.