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Fun Food Saturday: Stromboli

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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.

If you need some more ideas to get started, check out these other stromboli recipes from Emeril Legasse, Fabulous Foods, or Food and Wine. Now get rolling!

Fun Food Saturday: Because food should be fun.

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Trackbacks/Pingbacks

  1. Stromboli Bowl 2011 « Jolly Tomato - December 26, 2011

    […] you’re not from the Northeast and/or not Italian, and/or didn’t read last year’s stromboli story), that’s OK. What you need to know about our Christmas Eve stromboli competition is […]

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