Stromboli Time

Tuesday Night Dinner Club is back from the madness of summer coming to an end and the celebration of the Jewish holidays. Now that beach season is ending it’s time to bulk up for winter. It’s a cold and rainy day in Boston, so that is the perfect scenario to cook up comfort food. We have made pizza a few too many times so tonight we are cooking up a pizza burrito, also known as a Stromboli. Tonight on the menu we are making personal Strombolis.

Due to the torrential rain this afternoon the market was empty and I was able to get a parking spot up front. I picked up pizza dough, tomato sauce, shredded mozzarella, fresh mozzarella, garlic, spinach, onion, pepper, pepperoni, salami and pastrami. This is an easy recipe to throw together at the last minute and fun to make with your kids. Roll out your pizza dough as thin as possible and then coat both sides with olive oil. Lay the dough on a non-stick cookie sheet and carefully spread a thin layer of tomato sauce. The tomato sauce is a base for the Stromboli, but if you add too much it will get soggy. Next, you will want to add your ingredients in row formation. Since the pizza dough at the end will be rolled up you will want to spread out your ingredients. For example, for the meat lovers Stromboli do a row of pepperoni, row of fresh mozzarella, row of salami, row of mozzarella and a row of pastrami.

Sprinkle the shredded mozzarella over the ingredients then carefully roll up the pizza dough. Once rolled tightly, place in the oven at 400 degrees for 25 minutes. The vegetable Stromboli was made the same way as the meat lovers, we just switched the meat for the vegetables. You will know your Stromboli is done cooking when it fully browns.

It is great to be in the kitchen again on a Tuesday night. The boys are back around the dinner table and life is good. We are enjoying a great home cooked meal and each others company. Randy and Donut spent last weekend enjoying the beautiful landscape of New Hampshire. Lois has been busy binge watching Netflix series as he has been studying hard to get into med school. Last weekend I hiked Blue Hills during sunset, which is one of my favorite activities. It feels good to be blogging again and we look forward to bringing you many amazing meals in the coming weeks. Until next time…

MW

Smile 🙂

Strombolis

Italian Burritos also known as Strombolis

1. 3 Pillsbury Pizza Dough

2. 2 Red Pepper

3. 1 Package Baby Spinach

4. 1 Pound Shredded Mozzarella

5. 3 Cloves Garlic

6. 1 Onion

7. Drizzle Olive Oil

8. 1 Pound Pepperoni

9. 1 Pound Pastrami

10. 1 Pound Salami

11. 5 Ounces Tomato Sauce

12. 1 Log Fresh Mozzarella

1. 
   

Roll out your pizza dough as thin as possible

1. 
   

Using a brush lightly coat both sides of dough with olive oil

1. 
   

Lay the dough evenly out on a non-stick cookie sheet

1. 
   

Spread a thin layer of tomato sauce over one side of the dough

1. 
   

Cut up your meat and vegetables into desired size

1. 
   

When adding the ingredients alternate between fresh mozzarella and veggie/meat

*For example: Row of pepperoni, Row of fresh mozzarella, Row of pastrami, Row of fresh mozzarella, Row of salami

1. 
   

Add all of your desired toppings in whatever pattern your heart desires

1. 
   

Sprinkle shredded mozzarella over your toppings

1. 
   

Carefully roll up your stromboli

1. 
   

Cook for 25 minutes at 300 degrees

#wp