Stromboli-a family favorite

More than 13 years ago, I was discovering new foods with my two sons. This was one that we had to make a couple of times before we figured out just how to do it. Once we learned “the ropes,” we become pretty good at making it and adapting it to different combinations. To this day, when my adult sons know I am making it on a weekend, they show up for dinner.

Stromboli is basically a baked turnover with whatever you like inside. Invented by Italian-Americans in the Philadelphia area of the US. You can make your own dough or use a store bought pizza dough for a faster preparation. I tend to stick with a more traditional filling of deli meats, some artisan salami, sauteed onions, mushrooms, peppers, and other seasonal veggies. Mozzarella and Feta cheese along with oregano, basil, thyme and a bit of balsamic vinegar round out the flavor pallet.

You’ll need:

Ghee or olive oil, as needed

a pinch of your favorite ground pepper flakes (I use Pasilla, but red pepper flakes work)

8 oz. of baby Portobello mushrooms, chopped

1 medium yellow onion, chopped

1 cup small sweet peppers, diced

5 oz artisan salami, small dice

1 1/2 tsp dried oregano

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

2 tbs sun dried tomato jam or tomato paste

1 1/2 cups fresh lemon sorrel or spinach, chopped (optional)

kosher salt and fresh ground black pepper to taste

1-1/2 tsp balsamic vinegar or 1/2 tsp balsamic glaze

1 homemade whole wheat pizza crust recipe for one thick crust pizza or store bought fresh pizza dough

12 thin slices of smoked ham, thinly sliced or deli meat of choice

shredded mozzarella and crumbled feta, as needed (about 1 cup of each)

If using a store bought pizza dough, get it out to warm up. Using a half sheet cake pan and parchment paper, spread the pizza dough out to the edges. Set aside so it can raise while you prepare the filling.

I make my own pizza dough using a whole wheat recipe and add garlic powder, thyme and oregano. It takes about 2 hours to proof before it is ready to be spread on the pan.

In a cast iron skillet;

Heat the skillet on high for about a minute, add ghee and let it melt or use olive oil. Sprinkle your pepper flakes into the oil. Immediately add your mushrooms to the pan and spread them out to get maximum contact with the skillet surface. Do NOT STIR! Not yet.. Mushrooms are mainly water. The high heat helps to drive of the moisture and lets the mushrooms brown beautifully. Let them cook unmoved for about 2-5 minutes and check the underside of the mushrooms for browning. If you have it, give it all a good stir and let them brown some more. They will reduce in size quite a bit. Now you can reduce the heat to medium-low and add your onions. Onions cooked over a lower heat will give you a wonderful sweetness. Once the onions are translucent and are beginning to brown, add your peppers and salami. Once the salami starts to render, add your oregano, basil and tomato jam or tomato paste. Give it a good stir and cook for 3-5 minutes. This time of year my lemon sorrel is already up and ready to use. Add the sorrel or spinach if using along with the balsamic. Give another good stir and let the greens collapse and balsamic coat everything. Taste the filling and add salt and fresh ground black pepper to taste (remember the cheese will also add salt) Turn off the heat and allowed to cool.

Preheat oven to 375F:

To the prepared dough, add a layer of the deli meat, overlapping slightly. Now spoon the cooled vegetable filling over the deli meat, Sprinkle with mozzarella and feta.

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.. Three slits were made through the top of the rolled dough to allow steam to escape. I like to brush it with an egg wash and sprinkle with sesame seeds (optional).