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***
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.