Married to the Empire

Wednesday, September 24, 2008

Simple Stromboli

A super-easy meal when you're short on time is stromboli. I threw one together the other night since I had some pepperoni needing to be used. My recipe is adapted from one I found in Taste of Home several years ago.

Simple Stromboli

1 tube of refrigerated crusty French loaf (I just use my pizza dough recipe, cut in half.)
2 cups (8 oz.) shredded mozzarella cheese
1/4 lb. sliced deli meat (whatever kind you like or have on hand)

On a lightly-floured surface, pat dough into a 14" x 12" rectangle.

(Okay, so mine's not really a rectangle.)

Sprinkle mozzarella cheese over dough to within 1/2-inch of edges. Top with a single layer of meat.

Roll up tightly from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet.

Optional: Brush top with melted butter and sprinkle with parmesan cheese. I never do this because parmesan gives me migraines, and it really doesn't need the butter. But I mention it because you might like it.

Bake at 375 degrees for 20-25 minutes or until golden brown.

(Obviously, I didn't seal my seam very well.)

Cool on a wire rack for 5 minutes. Cut with a serrated knife.

I serve it with small bowls of spaghetti sauce for dipping. This would also be good with tomato soup, if you're someone who likes to dip your bread into really wet things. (I am not a member of that particular camp, as soggy bread grosses me out.)

The only drawback to this is that I'm left with an opened, mostly full jar of spaghetti sauce, which means I have to make spaghetti later in the week. I don't like spaghetti, but since my husband does, it works. I'm just that nice.


Catherine said...

There are lots of other things that "spaghetti" sauce can be used for! Here's a nice list:
- Dipping pretzels or chips
- Pizza Soup
- Sauce + bites sized pieces of chicken + Rice = Awesome
- Making pizza on anything (bagels, english muffins, tortillas)

Also, I haven't had a problem with keeping an open jar of sauce for about 2 weeks when it is closed properly

Anonymous said...

You can freeze the sauce till the next time you make pizza. I have an in my home day care. (6 small children) One large can of sauce is too much for our pizza, so I freeze half for the next time. Works like a charm. Never any problems. Roxie