Pizza and other pizza-like-creations are one of my favorite things to eat. However, as you may have noticed I have yet to post any calzones or strombolis because I’ve never been very good with rolled up pizza dough concoctions. They always turn into a big mess (still delicious just not photogenic) and I never understood why. But then I saw that Laurens posted a great “how to” on making stromboli and I decided to try it out. Her step-by-step photos really help! And I have to say it turned out to be the most beautiful stromboli that’s ever been in my kitchen (brushing the edges with egg was key to seal the edges). Behold!
I barely had enough patience to let it cool down before cutting it up so that I could dive into this marvelous creation. To distract myself I made sure I had plenty of pizza sauce to dip into.
Next I need to retry making calzones, and will definitely be brushing the edges of that with egg too. It seems to seal it up perfectly, in ways that simple pressing/folding cannot.
One year ago: Grilled Three Cheese Sandwich
1/2 lb pizza dough (I used Lauren’s recipe)
1/2 cup pizza sauce, plus more for dipping
1-1/2 cups grated Mozzarella cheese
6 thin slices hard salami
4 thin slices deli honey ham
1 egg, beaten
Dried parsley & Parmesan cheese (optional)
- Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
- Spread pizza dough out on baking sheet to be approximately 10×16. Spread pizza sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.
- Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
- Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.
*This is where using parchment paper is really handy because you can pick it up to help roll the dough.
Source: Adapted slightly from Lauren’s Latest.