Stromboli Experiment Version 1.1

Given the chance to correct the folly of our previous attempt.  Our intrepid food scientists have discovered the perfect assembly method.  Below is a recap of the important previous events which were not changed for Version 1.1  All updates will be shown in Italic.

You’ll need:

Olive oil, for the saute

1 medium yellow onion, chopped

1/2 lb of Baby Portobello mushrooms, chopped

Slowly sauteed veggies

3 small sweet peppers, diced

1 tsp dried oregano

1 tbs fresh basil (or in this case, basil slurry)

2 tbs sun dried tomato jam

kosher salt and fresh ground black pepper to taste

1-1/2 tsp balsamic vinegar

1 homemade whole wheat pizza crust recipe for one thick crust pizza

5 oz hot Italian seasoned salami, thinly sliced

12 thin slices of smoked ham, thinly sliced

shredded mozzarella and parmesan, as needed

In a cast iron skillet;

Chopped vegetables were sauteed in olive oil, until onions and vegetables were sweet and beginning to caramelize.  Herbs and spices were then added along with salt, pepper and a slight sprinkling of balsamic vinegar.  They were removed from heat and allowed to cool.

Preheat oven to 375F:

The homemade pizza dough was made using a bread machine (total time 1:20) and then, after putting down a sheet of parchment paper, was spread on a quarter sheet cake pan.  The thin slices of ham were first placed over the dough, then  the cooled vegetables were spooned over the surface, followed by the salami.  Cheese was then sprinkled over other toppings.

Using the parchment paper to pick up the filling laden dough, the stromboli was rolled up “jelly roll” style and the ends were pinched together to seal in the filling. Place stromboli on parchment paper in middle of pan, seam down.  Three slits were made through the top of the rolled dough to allow steam to escape.  Bake for 35 minutes.  Cool for 10-15 minutes before slicing into 1 inch thick pieces.  Enjoy!

The way we like it.

Make that two

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