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Holy Stromboli

My first attempt at a Stromboli was a SUCCESS! I over committed to a party and was lucky this came out great or I would have been in BIG TROUBLE….. Stromboli is pretty much dough, meat and cheese so of course me being a Vegetarian had to say I would make 2 one with meat one without. This is not a low calorie food but worth every cheesy, gooey, bread-y bite!!
PRE-HEAT OVEN TO 350 Degrees

WHAT YOU NEED:
Pre-made dough (i know it’s a little sad but I am not making dough from scratch and in all fairness I make almost everything else from scratch so hopefully you can forgive me)
1/4 Lb Provolone (regular sharpness, the extra sharp one stinks up the house…trust me)
1/4 Lb Swiss Cheese
1/4 Lb Pepperoni (from the deli not the tiny little ones)
1/4 Lb Ham (any kind)
1/4 LB Salami
1 Cup Fresh Basil Leaves (more or less)
2 eggs beaten and some dried herbs for top (what every you like)

WHAT YOU DO:
Let the dough get to room temp – like the last blog, if it is cold you can’t work well with it, it springs back and frustrates the situation
Flour a large board and roll your dough out to a rectangular shape
Leaving a few inches on each side run the cheese and meats down the middle of the dough slightly overlapping each one
lay fresh basil leaves down the middle
Using a knife or a pair of kitchen scissors cut slices in the dough from the filling out approximately 1 inch apart.
fold the ends in by lifting the dough and pulling gently over the edge of the filling like you would a burrito
starting on either side fold over the strips using an egg wash to hold the folds together one side then the other and so on until the are all folded then gently brush the remaining egg wash over the exposed dough and sprinkle with some dried herbs like oregano, basil, parsley etc.

Bake in the oven at 350 on a Silpat or non-stick Reynolds Wrap aluminum foil (it gets gooey so this protects your pan and helps with clean up)
The cook time will vary per oven, dough size etc so set to for 30 minutes and then check it every 10 until golden brown. Cheese may bubble out and that is OK.
Let cool, slice and serve with your favorite Marinara Sauce – Mine is RAO’s

ENJOY-T

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Grilled pizza party

Here is a simple blog. I have been using the excuse that I have been soooo busy I haven’t blogged. Well, I am busy with my new Real Estate Career but I am still cooking a photographing so I have a tone of photos in my phone & IPad.
Grilled Pizza was literally my “go to” all summer. I have dough in my fridge all the time and once you start cooking and grilling it becomes second nature and fast. I have so many discussions with people that say it takes too long to cook. It is faster to make a grilled pizza then it is to order one and have it delivered!

This idea came from a party in July I went to and they did this and it was a HUGE hit.

WHAT YOU NEED:
pre made pizza dough (yes pre-made sorry)
Cheeses
Sauce
Pizza toppings

WHAT YOU DO:
Bring the dough to room temperature, this way it will roll out if not it will spring back
cut the dough into 4 equal portions (more people, more dough)
Flour your board and roll dough into 1/4 inch thickness – Easy rustic shapes
Drizzle with olive oil
Pre grill the dough on both sides until it has light grill marks. about 3 minutes each side on a medium/high grill heat (don’t cook it all the way or it will make for a burn crispy dough)

Place the pre-grilled dough on a platter and serve up all the pizza favorite sides and let your guests create their own combinations.
Your job is to complete the cooking so once your guest has a pizza ready you slide it back onto the grill and close the cover for 5 minutes to melt the cheese and toppings. Because it cooks so fast, pre cook anything you don’t want raw.

I grilled pineapple, onions, mushrooms etc and put out 3 different cheeses for guests along with the traditional pepperoni, olives and my favorites artichokes, spinach, roasted garlic and more!

Enjoy
T

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