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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.

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