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Friday, December 3, 2010


    Stromboli, panzerotti, calzone in essence are all the same.  Although their shapes may differ, the base ingredients for the most part are the same.  Stromboli are said to have originated in the U.S.A.  Where the stromboli differs from the others is the way it is folded or rolled.  Typically they are either rolled and sealed at the ends or folded similar to a burrito resulting in an elongated cylinder shape.  Another difference is usually the fillings can include just about anything where as panzerotti and calzone in Italy tend to be more simplified.
   Deli meats seem to be the favorite amongst fillings in stromboli which are sometimes added to sauce and various cheeses.  Which ever fillings you choose, the technique is the same.  Feel free to add what ever you like to your stromboli to siut your taste.
Here, the stromboli are done 2 ways to show the simplicity and versatility of the recipe.

Ingredients for basic Stromboli

1 pizza dough divided in 3 or 4 pieces
1 LB fresh Mozzarella and/or
*** optional -cheese of your choice***

Roll out dough on a floured surface, making a rectangular shape. Place ingredients, starting with the cheese down the middle of the dough, staying clear of the edges.  Add chunks of mozzarella or your favorite cheese.  Now the stromboli can be filled with your choice of ingredients.
                                 *** Pic #3***

For stromboli # 1 I used Smoked turkey breast with sauteed spinach and onion. You can add different types of deli meats together if you like a variety.
Stromboli # 2 had tomato sauce with the sauteed spinach and onion.
After filling, fold the two short ends slightly over the filling on each end ( see pic #3 above)
Now fold the 2 long ends over each other making sure to overlap.  I like to used a touch of water to seal the dough.  Carefully place on a baking sheet making sure not to tear dough.
Brush stromboli with olive oil. 
Stromboli crust #1 has olive oil sprinkled with salt, pepper and dry rosemary.
Stromboli crust #2 has olive oil sprinkled with salt, pepper and dry oregano.
Place stromboli in a 400f oven and bake until golden brown.
Turkey, spinach and onion stromboli is a great combination with the rosemary crust.
Tomato sauce with spinach, onion and oregano crust... a simplified version with typical Italian flavors.

How ever you choose to fill your stromboli have fun with experimenting in different flavor combinations and textures. Stromboli can be served whole or cut in half and also cut into strips as an appetizer.


Line said...

Awesome recipe once again! MIght just make this on the weekend.

Thanks for sharing your great recipes with the world!

Line Levesque

Rich's Good Food said...

Thanks Danny, I think Ill have to try this with some left over roast beef. Looks great btw!

Carmela said...

again I ask... do you deliver?
Looks so delicious!

Bridgett said...

I used to watch my grandmother make these but never attempted them myself. You make it sound even easier. Looks incredible too.

whozyerdanny said...

They are fun to make! this allows your creativity to shine....sorry no delivery lol!

Pegasuslegend said...

WE make these every Friday night, my son just loves to make these his comes out like a snow covered mountain! lol he never rolls them and they get too high but they taste fabulous...these look perfectly done here!

whozyerdanny said...

Obviuosly a fun food to make and's virtually perfect. Thanks all of you for sharing the love!

Diana's Cocina said...

Stromboli is loved by my husband. I don't make it often enough. Thanks for the reminder of this delish dish. Looks wonderful!

Mary said...

Danny, this really looks delicious. My grandsons love stromboli and I needed a recipe. Thanks. Have a great day. Blessings...Mary

Velva said...

God that looks fabulous! The beauty of it, is that you can roll it and stuff it with almost anything.

Thanks for sharing.


Fritos and Foie Gras said...

um, i will be over for dinner...tonight!

whozyerdanny said...

Haha door is always open!

Karen said...

I used to get stromboli in a restaurant that was oh, so good! I've never tried making them at home - something I'd better rectify!

-Christel- said...

love this recipe~ cant wait to try it!~


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