Stromboli 3 Ways

I have always been a fan
of finger food. You know, things that have everything contained in a nice
little hand held vassal. It’s especially good if it’s cheesy, and dip able. Stromboli
is one of those types of things. I love making it for pot lucks, and camping
weekends because you can make it ahead of time wrap it in foil and then heat it
up when you are ready to eat.

Stromboli traditionally is
a type of turnover that is usually filled with cheese, Italian meats, and made
with Italian bread dough. Most of the time in the US you can find it with mixed
Italian meats and provolone, or mozzarella and pepperoni.

Just before Christmas (I know
I’m behind, things get busy) Chuck went up to hunting camp and I thought I
would make him some of these. The thing is that I wanted to try something a
little different than the usual, and then got a bit carried away. I ended up
with three awesome fillings, traditional meat and cheese, cheeseburger, and
vegetarian. I’ll admit the vegetarian one was mostly for myself to break off a hunk
of, and the boys didn’t appreciate it as much as the others, but it was still
good, especially dipped into a steaming cup of marina.

For all three of these I
used this pizza dough recipe.

Triple Meat & Cheese Stromboli

1 pizza dough recipe

6 oz pepperoni, sliced
thin

6 oz Salami, sliced thin

6 oz ham, sliced thin

8 thin slices provolone

½ cup shredded mozzarella

½ cup grated parmesan

¼ cup melted butter
(optional)

Preheat the oven to 375
degrees. Roll the pizza dough out into a rectangle (roughly 10 by 13 inches).
Layer the meats and cheeses, leaving about a 1 inch border. Roll the dough up
into a log, folding the ends in to seal them as you go. Place the roll, with
the seam down on a nonstick baking sheet. Brush the top with a bit of melted butter
if desired. Bake until the outside of the dough is golden and fluffy, about 30
minutes.

Broccoli Rabe &
Roasted Red Pepper Stromboli

1 pizza dough recipe

1 bunch broccoli rabe,
chopped

1 tbsp extra virgin olive
oil

2 garlic cloves, minced

Salt & pepper to taste

8 thin slices provolone

½ cup shredded mozzarella

1 (12oz) jar roasted red
peppers

1 tsp salt

¼ cup melted butter
(optional)

Blanch the broccoli rabe,
then strain it and pat dry. Heat the olive oil in a pan over medium high heat.
Add the garlic and cook for about a minute. Add the broccoli rabe, and sauté
until it begins to wilt, about 3-4 minutes. Add salt & pepper to taste,
remove from heat. Preheat the oven to 375 degrees. Roll the pizza dough out
into a rectangle (roughly 10 by 13 inches). Spread the cheese over the dough,
leaving a 1 inch border. Layer the roasted red peppers, and broccoli rabe over
the cheese. Sprinkle the entire thing with salt. Roll the dough up into a log,
folding the ends in to seal them as you go. Place the roll, with the seam down
on a nonstick baking sheet. Brush the top with a bit of melted butter if
desired. Bake until the outside of the dough is golden and fluffy, about 30
minutes.

Cheese Burger Stromboli

½ lb lean ground beef

½ cup diced onion

½ tbsp flour

½ cup beef broth

1 cup diced tomatoes

¼ cup diced pickles
(optional)

1 cup shredded cheddar
cheese

¼ cup melted butter
(optional)

In a large skillet brown
the ground beef over medium high heat, about 3-5 minutes. Add the onion and
cook for another minute, until the onion becomes translucent. Stir in the flour
until well combined then add the broth and tomatoes. Continue to stir and cook
until the liquid reduces and a thick sauce forms. Add pickles if desired, and
remove from heat. Preheat the oven to 375 degrees. Roll the pizza dough out
into a rectangle (roughly 10 by 13inches). Spread the cheese over the dough
leaving about a 1 inch border. Pour the beef mixture over the top and spread it
evenly. Roll the dough up into a log, folding the ends in to seal them as you
go. Place the roll, with the seam down on a nonstick baking sheet. Brush the top
with a bit of melted butter if desired. Bake until the outside of the dough is
golden and fluffy, about 30 minutes.