Stromboli suggestions

18 years ago

I made a couple of stromboli today. I know that Becky (Booberry) has made this, but we haven't had that much discussion about it, and I encountered a slight problem with it. Here are my pictures of the event. As you can see, if you are bold enough to go to the last row of pics, the sides of the stromboli ruptured. It was worse on the fat one than on the skinny one, and so I think I should make them skinny in the future, even though it ended up looking like a torpedo. It looked fine when cut in half (sorry for not including that in the photos), but both of them flattened out a bit after cooling. I haven't sampled any of them yet, but I'm heating up half of one for our dinner tonight.

I'm wondering how thick I should make the dough - perhaps I rolled it out too thin. I made {{gwi:1497160}}, but I'm not sure what it's supposed to be called. I guess it's a sort of modified calzone, although I did not use ricotta in the filling, and I did use marinara sauce. However, it came out much more bready than the stromboli I just made. At that particular picnic, no one remember to bring bread, and so it worked out well.

Who else here has made stomboli? I know Hawk has, but I'm sure there must be others who have recommendations. I got a bit of help from the pizza making forum, but mine didn't turn out like theirs.

I wonder if I should use less oil in the dough for this. I want to avoid ruptures in the future, and I think this is a common problem with this recipe. BTW, it appears not to be Italian at all but Italian-American instead. Stromboli is not even an Italian word!

Lars

Here is a link that might be useful: Making stromboli in Korea

Sort by:Oldest

Comments (10)

cookingrvc
18 years ago
last modified: 11 years ago
Hey Lars, nice to talk to you again.

I make a stromboli-like pizza (I first saw this in Pennsylvania and it was made with cold cuts (luncheon meats)and just prep it like a regular pizza. After all your toppings are on, just roll it up and tuck the seam underneath. Coat with an egg and water mixture and slice a slits every few inches so the steam escapes.

I bake at 500 degrees until nice and golden, about 15 minutes. I had one or two ruptures but it made no differnce...just added to the rustic-ness of the dish.

sue
deborah_ps
18 years ago
last modified: 11 years ago
Ha ha ha...Lars..I love your Pizza pie song! How perfect. You are just so danged creative!
Related Discussions
need one more dish to serve...
Q
Comments (10)
Roasted Vegetable Torte Â Ina Garten Serves 6 "Paula Hodges invented this recipe at Barefoot Contessa, and it was an immediate hit. Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful." Â 2 zucchini, cut into Â¼ inch slices Â 1 red onion, cut in half lengthwise and sliced Â 1 teaspoon minced garlic Â Good olive oil Â Kosher salt Â Freshly ground pepper Â 2 red bell peppers, halved, cored, and seeded Â 2 yellow bell peppers, halved, cored, and seeded Â 1 eggplant, unpeeled, cut into 1/4 -inch slices (1 Â½ pounds) Â Â½ cup freshly grated Parmesan cheese Preheat the oven to 400 degrees. Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sautÃ© pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned. In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant. Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter, and serve at room temperature. **Notes that I took from Chowhound: "Note that the recipe is for a 6" cake pan. I make it in either an 8" or 9" cake pan. Unfortunately, my Barefoot Contessa cookbook, with my notes for increasing amounts, is about 80 miles away right now. But, if memory serves, I use 2 eggplants, instead of the 1 specified. 3 zucchinis instead of 2. I honestly don't remember if I roast another pepper or two or not. It wouldn't hurt to have an extra on hand. It's important to use both yellow and red, because that's a big part of the presentation. As you can tell, it's just basic roasted vegetables (and sauteed, in the case of the zucchini and red onion). But beautifully presented. Also, I've never had enough fridge room to weight these with a jar when I've made them. I just throw on a couple of wrenches. this looks great! can i make it a day in advance? Absolutely. In fact, you have to. I make it the afternoon or evening before so it gets a good, long, overnight weighting. That's what lets all the veggies glom together (there's a good chef's term for you : ) ) so you have this nice torte that you can slice."
...See More
Appetizer Dinner Party Suggestions
Q
Comments (8)
Sounds lovely, I love appetizers! I add a cheese based appetizer or two and eliminate one of the meats. I'd also be leary of anything requiring a dipping sauce as they can be tricky to serve if you are passing the appetizers and the quests are standing. Also think that something with a zip to it may be nice. Here are two recipes I have great luck with. Spanikopita 16 Oz Phyllo Dough Thawed in the fridge For 24 Hours 10 Oz Frozen Spinach Thawed and drained 3/4 Lb Feta Cheese 1/2 Lb Cottage Cheese - About 1 Cup, Pressed And Drained 1/4 lb Cream Cheese Softened 3 Eggs 1/4 Cup Fresh Dill Chopped Fine Salt Pepper dash of Nutmeg 3/4 Cup Butter Melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of~ mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc. These can be made ahead and frozen for up to three months. When ready to cook:P lace frozen Spanikopita on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm Salt Baked Potatoes With Goat Cheese 3 Cups Kosher Salt 18 Small New Potatoes Halved And Scooped Out Slightly 2 1/2 TBSP Olive Oil 3 Cloves Garlic Minced 14 Oz Goat Cheese At Room Temp 4 Tsp Fresh Thyme Fresh Ground Pepper To Taste Basil Leaves For Garnish Preheat oven to 400 Spread salt on the bottom of an extra large baking dish. Toss potatoes with 2 Tbsp olive oil. Press potatoes cut side up in salt. Roast for 35-40 minutes or until tender. Remove potatoes and scrap off excess salt. Place potatoes on a clean baking sheet. Turn on the broiler. Heat remaining 1/2 Tbsp of olive oil. Saute the garlic until tender Transfer to a medium sized bowl, add cheese, thyme and pepper. Stir to combine. Fill each potato with the goat cheese. Broil for 1 minute or until bubbling. Serve garnished with basil.
...See More
What to bring to family picnic?
Q
Comments (26)
Phyllis Rosenberg's Cucumbers in Sour Cream Salad 1 cup sour cream (lowfat works OK) 3 TBLSP lemon juice (perhaps a bit less if using fresh lemon juice. Mom always used the reconstituted kind) 3 TBLSP minced chives or green onion 1 1/2 tsp. salt 1/8 tsp. pepper 3 thinly sliced cucumbers. Sometimes I peel or sometimes make a striped pattern, depending on how the skin seems. Combine all ingredients and let marinate at least an hour in the fridge. Stir before serving. Bulgarian Salad from Enchanted Broccoli Forest cookbook 4 med. tomatoes 1/2 cup thinly sliced Spanish or red onion 1 small bell pepper in thin strips 1 small (6 inches) cucumber, sliced 1 1/2 - 2 tsp. freshly minced marjoram or oregano leaves. (If you're going to sub dried, use half as much). 1 1/2 - tsp. freshly minced mint leaves. (ditto on the dried) 1 cup pitted Greek olives 1/3 cup olive oil 1/4 cup wine vinegar 1/2 lb. feta cheese, crumbled 1 clove garlic (optional) fresh black pepper to taste Combine all ingredients and let marinate for an hour. Broccoli Cauliflower Salad 4 cups chopped broccoli and cauliflower 1/4 cup chopped onion 1/4 cup peanuts, skinless 1/4 cup raisins 1 cup mayonaise 2 TBLSP lemon juice 1/4 cup sugar (I probably use way less than this, I just add it to taste) 8 slices bacon, cooked and crumbled Missouri Botanical Garden's 3-Bean Salad 1 15 oz. can black or kidney beans 1 15 oz. can northern beans or navy or blackeyed peas. You can also sub or add some additional steamed snipped green beans. 1 15 oz. can garbanzo beans 1 large tomato 1 cup chopped sweet pepper, any color you like 2/3 cup diced red onion 1/2 cup chopped celery 1 TBLSP crushed dried basil, or 2 TBLSP minced fresh basil 2 TBLSP snipped fresh parsley 2 TBLSP olive oil 2 TBLSP lemon juice (or cider vinegar if you want to be more traditional) 1/2 tsp. dried oregano 1/4 tsp. ground red pepper Big dab o' mayonnaise Salt to taste.
...See More
Lunch menu suggestions?
Q
Comments (37)
Yes, thank you for all the suggestions ... some really great ideas for what makes a nice luncheon. That soup does look delish...very much like what I make often. I talked it over with DH and knowing who these folks are and their expectations, and given the season, I think it will be the ham with fresh pineapple, the oven roasted veggies, my whole wheat biscuits and a wilted cucumber salad with dill. One guest is bringing an appetizer, the other dessert. So we've got that covered. Part of the attraction is this being pretty much make ahead lets me spend my time enjoying the company and not have any last minute futzing. I did consider color, and the ham is pinkish, the pineapple yellow and the veggies are colorful white and orange with red from the cranberries and brown from the nuts and green from the parsley, and the cucumber salad has some green in it. So I think that's good. Now on to table setting... :)
...See More
erc3
18 years ago
last modified: 11 years ago
Here are two fillings I really like:
- mix shredded mozzarella, goat cheese and chopped prosciutto. Season with thyme, salt and pepper.

-----------------------------------------------------------

- 1/4 cup each:chopped olives (kalamata and green), parsley, sundried tomatoes. 3tbsp parmesan, 1 tsp minced garlic, 1/4 tsp each red pepper flakes and oregano.
- Place slices of provolone on top of rolled out dough, top with above mixture.
hawk307
18 years ago
last modified: 11 years ago
Hello Lars:
I made a few. There are any number of creations, that your
mind can come up with.
I hope this will be of some help.

Stromboli is similar to the " Tiella " I posted a while ago, only it half the size.

I use my 10 inch Pizza Pans, which hold about 10 ounces of Dough.
It should be at least the thickness of 3 pennies, or it may rupture.
Oil the pan and lay the dough in up to the edge.

Place your filling on half and fold the dough over and seal it.
You can dampen the edge slightly before. It should look like a large Ravioli.

Try a lower heat 425 Deg. this may help, not to rupture.
Don't use a dough that is too soft.

When I was building my home here , we would stop at the local Bar Pizzeria and
order Strombolli's. I always ordered The Sausage Strombolli

On time I asked if he could make a Steak Strombolli.
He said ,he didn't know how. It wasn'ton the menu.

So I asked if I could come around and we will make it together.

All he had to do was swish the steak around on the grille with the cooked Onions.
Then lay it on the dough.Salt and pepper, a Spoon of Pizza Sauce and Provolone.
He made a Pizza Steak Stromboli. Then he didn't know what to charge me.
Because it wasn't on the menu. He could have given me a discount ?????

You can make up any number of fillings. Seafood, Surf and turf.
Escorele; which you like, with shredded Cod or Other Fish.
Sausage chopped and simmered, with some sauce and Cheese.

I know you have a Dough recipe but here is mine ,just in case.

Pizza Dough
An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
Â½ cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about Â½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou
lpinkmountain
18 years ago
last modified: 11 years ago
I was really groovin' on the music accompaniment Lars! So how did you manage with all that cheese? Or did you make it for others? Looks gahwgeous to me!
Lars
Original Author
18 years ago
last modified: 11 years ago
Lou, I have a 13" diameter pizza screen, but I plan to get more. I baked them on parchment on a cookie sheet, but I want to get a new cookie sheet also, since mine is insulated. Using parchment makes clean-up easier and eliminates the need for non-stick pans or for oil. If you are folding yours over like ravioli, it sounds more like calzone, although I understand that calzone is supposed to have ricotta and no tomato sauce, except on the side. I'm not sure whether fillings or shape define calzone and Stromboli.

As for the cheese, I can manage it okay when I'm at home. I use buffalo mozzarella and sharp Provolone, and the Provolone really doesn't bother me that much. I also use Parmigiano Reggiano, and I have no problem with that either. I put the Parmesan down on top of the sauce, and I think it helps absorb some of the moisture. Because I was able to bake at a high enough temp, the dough did not get soggy.

Sue, I did make slits, but I made tiny one by stabbing the roll with a paring knife. I had read that it was important to make the slits deep enough but not too wide.

If I make this again, I'll want to serve it with marinara sauce on the side - like calzone. I thought the ends were a bit bready, which I noticed more when I reheated it. It takes a long time to reheat, but I found that I really did not like it that much cold. I really prefer the pizza that I made last week, but the Stromboli is easier to store. I also prefer the braided version of calzone that I make - it was very good cold, but it too was a bit bready - sort of like a modified focaccia, which I find acceptable.

I might try making some smaller Stromboli - like individual sizes. Anyway, I plan to have more fun with pizza dough in the near future. I might make some bread dough tonight to bake tomorrow.

Lars
hawk307
18 years ago
last modified: 11 years ago
Lars : You are right, when I started coming here that's what they called them.
Stromboli is more of a long warm Sandwich.
User
18 years ago
last modified: 11 years ago
Lars I have been meaning to make Stromboli for some time now. Yours looks great! Thanks for the nudge and the link.
stir_fryi SE Mich
18 years ago
last modified: 11 years ago
I have made it many times using a recipe from Taste of Home. It calls for frozen bread dough however, not home-made.

The only problem I've ever had it grease seeping out of it and making a huge mess in my oven.
hawk307
18 years ago
last modified: 11 years ago
Hi Lars: I checked with the owners of the Bar Pizzeria.
They did call them Stromboli on the menu , at that time.
That was 20 years ago.

But they call them Calzones everywhere now.
When I made Stromboli, we called it Bread stuffed with lunchmeats and Cheese.
I think it started in a Pizza place; where we ate, near Plilly Airport.Owners name was Nazz.
I never paid much attention to the differences til now.
Lou

Stromboli suggestions

Comments (10)

cookingrvc

deborah_ps

Related Discussions

erc3

hawk307

lpinkmountain

Lars
Original Author

hawk307

User

stir_fryi SE Mich

hawk307

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Stromboli suggestions

Comments (10)

Related Discussions

LarsOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Lars
Original Author