Do you ever feel like pizza but not pizza? Does that even make sense? If you know what I mean, you might like to think about Stromboli. It makes a change from pizza and if you decide to make it for guests they will be very impressed.
I have used homemade pizza dough – there are plenty of places to get a recipe – I might even post one at some stage. I prepare the pizza dough in the bread-maker on dough stage, and then a quick 5 minute knead and it’s ready. Make sure that your bench is well floured – you don’t want the pastry to stick when you are rolling it.
For this Stromboli I made the dough with 3 cups of flour – it is a lot of dough – this should feed around 6 people.
Measurements aren’t really that necessary here – and you can easily substitute plenty of ingredients. For example, prosciutto, salami etc. Put some hot peppers in, maybe sub chicken for ham. You get the drift I’m sure.
- Tomato paste
- Pesto
- Grainy Mustard
- finely sliced ham (or whatever you prefer – it could just be vegetarian)
- Mozzarella (about 1-1/2 cups)
- Parmesan, grated
- sliced pepper
- sliced onion (I had some red onion to use up so used that)
- baby spinach leaves
- salt and pepper
- 1 egg, lightly whisked
Roll out the dough, add paste, pesto, mustard to base of dough. Not too thick. Add ham and whatever other toppings you are going to use. Then add cheese and salt and pepper to taste.
Lightly brush egg on far side of dough. Start rolling- you need to be careful when rolling to make sure that the dough is not sticking. About a third of the way through fold in the sides. Keep rolling to the end.
Carefully put your Stromboli on a baking sheet with baking paper (if you prefer to use baking paper) – with seam side down.
Brush the top of your Stromboli with the egg mixture, add salt and pepper, parsley and some parmesan.
Cook in oven for around 45 minutes, until golden.
Let cool a little and then serve sliced. This can also be served cool – and is great for picnics and leftovers.
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