This recipe is one of many of my children’s favorites. It was served at every party when they were growing up and brought to many friends’ houses. This is our version with some wonderful filling suggestions.
Strombolis
1 pound prepared pizza dough*(See page 42)
1 tablespoon olive oil
Prepare one of the following fillings selections.
Filling Selections:
Pepperoni/Mozzarella:
2 tablespoons grated Parmesan cheese
1½ cups shredded mozzarella
Sprinkle dough with Parmesan cheese then mozzarella.
1 bag (6 ounces) sliced pepperoni
Top with pepperoni in single layer.
Spinach/Mozzarella:
2 tablespoons grated Parmesan cheese
Sprinkle dough with Parmesan cheese.
1½ cups shredded mozzarella cheese
1½ cups cooked spinach, squeezed dry
Top with mozzarella and cooked spinach.
Eggplant/ Mozzarella:
2 tablespoons grated Parmesan
Sprinkle dough with Parmesan cheese.
1½ cups shredded mozzarella
Top with mozzarella.
½ cup marinara sauce
Spread with sauce.
6 slices breaded or grilled eggplant slices, sliced lengthwise
Top with single layer of cooked eggplant.
To Assemble:
Preheat oven to 375ºF.
Prepare Egg wash (1 egg yolk beaten with 1 tablespoon water)
Brush outer edges with egg wash.
Rolling gently starting on long side, roll towards yourself, tucking ends as you roll.
Place seam-side down on greased baking sheet.
Brush with remaining egg wash and sprinkle with additional Parmesan cheese.
Bake for 25 minutes or until golden.
Let cool and slice on diagonal into 1-inch slices.
Serve, if desired, with heated marinara sauce for great dipping.
Makes 12 slices.
About 6 servings.
TIP: Stromboli can be made ahead and frozen after baked up to three months. To reheat, wrap in foil and bake at 350ºF for 25 minutes or until heated through
TIP; Can substitute with frozen pizza dough or buy fresh pizza dough from your local pizzeria..
En- JOY!
Love,
Alyssa XO
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