Stromboli is really just a fancy way to say that you rolled up a pizza. And I know a lot of folks who like pizza. I also know a lot of folks who like a little meat on their plate. Or a lot. Something to really fill their empty spaces after a long day outside. Or after a long day of anything, for that matter. So bingo. Roll up your protein-rich meat and accessories on a pizza crust, and you’ve got yourself some Mountain Man Stromboli.
I was introduced to Stromboli years ago in the grocery store checkout line. I was one of those people who spontaneously picked up recipe magazines there, in a desperate effort to learn how to cook. Specifically, how to cook meat. I knew a lot of grillers who were true grilling chefs, so I never had to. Bake it? Sure, I could handle that. Especially deli meat that was already cooked, no risk of under or over-cooking it. So when I saw that Better Homes & Gardens recipe near the Bubblicious that day, it was Stromboli love at first sight.
The extra awesome thing about this recipe is that, like many things I like to make, it’s totally flexible. Throw in what you might on your favorite pizza, or just what you have on hand. Make one specifically for picky kids that only includes mozzarella, cheddar, pepperoni & ham. That’s the beauty. Also, it freezes. Wrap the cooled Stromboli in foil, and it stays for up to a month.
And so, while spring is on its lovely way, it’s still cold at night, we still worry about a frosty morning, and we still crave that meat on our bones.
Happy rolling up your pizza!
- 1 Tbsp cornmeal
- 1 pkg refrigerated pizza dough (enough for a large pizza… About 15 oz) or your favorite gluten free recipe
- 1/2 lb. cooked deli ham
- 1 cup fresh mozzarella, diced
- 3 slices Swiss cheese
- 1 cup fresh spinach leaves, chopped
- 1/4 cup pepperoncinis, de-stemmed & chopped
- 1/4 cup Kalamata olives, pitted and chopped
- basil leaves, chopped
- 1/2 lb. cooked deli turkey
- Other ingredient ideas are pepperoni or salami, Italian sausage, roasted garlic, sliced peppers, jalapenos, parsley, provolone, parmesan
Preheat oven to 375 degrees. Grease a baking sheet and sprinkle with cornmeal.
Unroll (or roll out) pizza dough onto lightly floured surface. Carefully stretch into a large rectangle. Arrange the ham within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella and lay out the slices of Swiss down the middle, long-wise. Layer spinach, pepperoncinis olives and basil on top, then the turkey. Top with the remainder 1/2 cup of mozzarella.
Starting from a long side, roll up dough, and pinch the seam and ends to seal. Place loaf, seam side down, on the prepared baking sheet. With a sharp knife, cut slits in the top for steam to escape. Bake about 30 minutes or until golden brown, tenting with foil for the first 15. Cool and slice.