Friday, October 2, 2009

Queen B's Stromboli!


Last week I was visiting Cozy Kitchen by the Sea and saw Queen B's post for Stromboli. I immediately emailed the link to my daughter. Her reply was, "We are so making this!" That said when she called tonight and asked if there were plans for dinner, I suggested Stromboli!

It's Friday night and this seemed like a very quick and easy way to start the week end. This Stromboli was delicious! I will make it again. There are always those nights when the last thing you want to do is cook! This was so easy and painless to put together that it wasn't like cooking! It is a good idea!

I didn't have any Italian hot ham. At the grocery store, nobody knew what it was. Maybe I would have fared better at the Italian Deli. I will remember that for the next time. For now, I remembered Queen B's note that the beauty of the recipe was that you could use what you had on hand. The proportions that you use are really to taste. My daughter layered the meats and cheese and because we didn't have any hot ham, she sprinkled with pepper flakes.


Stromboli
reprinted with permission from Queen B.
Cozy Kitchen by the Sea

Ingredients
1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmigiano or Romano

Directions
Preheat oven to 400 degrees F.

Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal then roll it out onto the work surface. Stretch out the dough, gently spreading out the rectangular shape it has been formed into already.

Leaving a one inch border, cover the dough with: 6-8 pepperoni slices, 6-9 slices cheese, 6 slices hot ham and 6-8 slices Genoa hard salami. (We adjusted these amounts to fit our taste.)

Starting at the long end, roll up the dough into a cylinder, pinching the edges to seal.

Brush dough with extra-virgin olive oil.

Sprinkle with grated parmesan cheese.

Bake until evenly golden, 12 to 14 minutes.
(Serve with marinara sauce on the side for dipping.)

PRINTABLE RECIPE


Squisitissimo!

Thank you Queen B for making my Friday dinner an easy one!

10 comments:

  1. I am so making this too! Looks delish!

    ReplyDelete
  2. I'm clapping out loud !! I love your pics.
    I totally forgot to take them during the different stages of putting it together. :)

    ReplyDelete
  3. Looks good! Could the name be Capiccoli for the hot ham? Here we call it that:)

    ReplyDelete
  4. Squisito indeed! Can we say "squisitissimo"? This looks fabulous. And I think I can get all the ingredients here. I am SO making this! Thanks.

    ReplyDelete
  5. Monique, It makes sense that hot ham is not the true name. I got many blank looks. I will see if I can find Capiccoi when I stop by our Italian Deli today out of curiosity! Thank you for the suggestion!

    Kate, Thank you for the correct word! My daughter and I laughed and said we are probably not using the correct form of the word. I thank you for the help!

    ReplyDelete
  6. Those look great and simple enough to make any day of the week.

    ReplyDelete
  7. I so love this yummie recipe!! Excellent even!!

    MMMMMMMMMMMMMMM,...

    ReplyDelete
  8. Yes! I saw Queen B's ..and now this...I'm drooling..a good sign I must try this one! thanks for featuring and the great photos... xoxo~Kathy @ Sweet Up-North Mornings...

    ReplyDelete
  9. Kate, I'm not sure "squisitissimo" is really a word--I was playing around with it. Squisito is the perfect word: exquisite.

    I'm glad you liked the soup. It's one of my favorites. I'll let you know when I try these stromboli--as I know I will!

    ReplyDelete