I believe (though I’m not sure, maybe our Italian friend can help out?) the technical term should actually be calzone night, since we serve the sauce on the side (rather than baked within the dough). But this is a Husband Specialty, and apparently the term “stromboli” was invented in Philadelphia, and the Husband is from there. So it’s stromboli night around here.
Now, this is certainly not elevated cooking – but if you’re looking for something easy, delicious and filling enough to over-compensate for your gym routine, this is it. This makes enough for two very hungry people or four people with normal-sized stomachs. We fall into the former category. New Year’s resolutions are so 2015.
- store-bought pizza dough (I like the Trader Joe’s whole wheat ball of dough, the Husband, not so much. His recipe, his rules).
- 1-2 cups shredded mozzarella
- 1 cup spinach or arugula
- a few slices red onion
- 1/2 bell pepper, sliced
- handful mushrooms
- handful Parmesan
- optional: prosciutto or your choice sliced meat
- crushed red peppers
- salt + pepper
- 1-2 tablespoons olive oil
- store-bought or homemade marinara sauce (if store-bought, we like to doctor it up with olive oil, extra herbs, salt + pepper, etc.)
- Preheat the oven to 425 degrees F. On a large baking pan, roll and stretch out your dough as thinly as you can without breaking it. (NOTE: If the dough is too thick, it won’t cook all the way through.)
- Working in thin layers (so as not to overstuff the stromboli), start with a sprinkling of mozzarella cheese down the center of the dough; do not spread all the way to the end. Top with your choice of veggies: bell peppers, mushrooms, arugula, onion, mushrooms. If you have a diehard carnivore partner, place a slice of prosciutto or soppressata over the veggies. Top with more mozzarella and a sprinkling of Parmesan. Season with salt, pepper and some crushed reds.
- Fold in the very ends of the dough towards the center. Fold in both sides so that one side is layered over the other. (The stromboli should resemble a large rectangle or log, see picture above). Brush the top and sides of the log with olive oil and your choice of seasonings and herbs. (We add more s+p, Italian seasoning, and crushed reds).
- Bake at 425 for ten minutes. Take the stromboli out and make small cuts into the top of the log, to let some air escape. Pop back in the oven and bake another 10 minutes.
- Serve with a side salad and a bowl of marinara sauce.
The Husband wants everyone to know that “the picture doesn’t do it justice.” My above average-sized stomach agrees.