Hey Grandpa, What’s For Supper? – Homemade Stromboli

Take out food is certainly convenient but sometimes homemade, or semi-homemade is better.

You can control the quality of the ingredients, and you can also customize to what your family likes or make extra to put in the freezer for a quick and easy meal another day.

This is another of Rachel Ray’s 30 minute meals and she actually calls this Spicy Meat and Cheese Stromboli but it is infinitely customizable to your taste as this recipe makes an individual size Stromboli. 

Homemade Stromboli

1 tube refrigerated pizza dough (recommended: Pillsbury brand)

2 Tbsp. all purpose flour or corn meal Calzone-1681229_1920

½ pound sliced pepperoni, about 24 slices

6 slices provolone

6 slices of Italian hot ham (regular ham works if you don’t like it spicy)

6 slices genoa salami

2 Tbsp.. Extra virgin olive oil

2 Tbsp. sesame seeds (may be omitted without issue)

2 tsp. Italian seasoning blend

2 Tbsp. grated Parmigiano or Romano cheese

1 tsp. crushed red pepper flakes

1 tsp. garlic powder

Marinara or pizza sauce for serving

Preheat oven to 400 degrees.  Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again.

Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Or just fold the ends in toward each other like a Stromboli.  Brush rolls with extra virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12-14 minutes then serve. If desired, serve with marinara sauce.


Hey Grandpa, What’s For Supper? – Chicken Fried Steaks

Chicken fried steak was one of my dad’s favorite meals.  I never was any good at making them until I came across this recipe published in a Taste of Home magazine.  They come out pretty good, not quite as good as those from a restaurant because they are pan fried and not pressure fried.

This recipe also has creamed pan gravy and suggests serving with biscuits.  I also serve it with mashed potatoes but it would be good with the hash brown casserole as well.

Give it a try and see what you think. It’s almost like a Cracker Barrel meal at home!

Chicken Fried Steaks

1 package biscuits such as Pillsbury, prepared according to package directions Chicken-fried-steak-5327150_1920

2 round steaks, ½ inch thick (1 ½ pounds total)

Wax paper

1 c. plus 2 Tbsp. flour

1/3 c. corn meal

1 tsp. sweet paprika

1 tsp. salt

½ ground pepper

2 eggs, beaten

2 Tbsp. water

4 Tbsp. vegetable oil

2 Tbsp.. Flour

1 ¼ c. beef broth, canned is fine

¼ c. half and half or cream (whole milk will work in a pinch)


Preheat a large, heavy skillet over medium high heat.  Set steaks on wax paper lined work surface and cover with another piece of wax paper.  Pound steaks to ¼ inch thickness.  Set steaks aside.  Line work surface with more wax paper.  Pour ½ cup of flour into each of two piles on opposite ends of the workspace.  Add cornmeal, paprika, salt and pepper to one pile of flour.  Beat eggs and water in a pie plate or shallow dish.  Cut steaks in half and coat first in plain flour, then in egg mixture and then in the seasoned flour/cornmeal mixture.  Add 2 tablespoons of oil to hot skillet and brown 2 steaks at a time.  As they brown, remove from pas and add more oil as needed.  When the last 2 portions are browned add the first two back to the pan.  Cover pan and lower heat to medium-low and cook, covered, 15 minutes.  

Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings.  Add 2 tablespoons flour to the drippings and cook 2 minutes.  Whisk in broth and season with salt and pepper.  Add half and half or cream and whisk into the gravy.  When gravy bubbles, remove from heat.  Top steaks and warm biscuits with gravy and serve with mashed potatoes and steamed green beans.  I prefer to just serve the biscuits on the side with butter and not smothered in gravy.