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Stromboli Recipe

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This recipe for Stromboli, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Don Sword


2 Boxes of Pillsbury Hot Roll Mix
2 Lb. of Pepperoni (Sliced)
2 Lb. of Thin Sliced Ham
2 Pkg. of Sweet Italian Sausage Links
4 lbs. of Mozzarella Cheese (Blocked)
2 Jar of Pizza Sauce (small)
3 Can of Whole Tomatoís
3 Can of Mushroom pieces (small)
2 Can of Sliced Black Olives (small)
1 Small Jar of Extra Virgin Olive Oil
1 Small Jar of Oregano
1 Small Jar of Basil

Making the dough:
Follow the recipe on the side of the box for pizza crust. I use olive oil and warm water. I think itís
1 1/4 cups of warm water and 2 tablespoons of oil per box. This should make 6 Stromboliís.

Making the sauce:
Drain the can of whole tomatoís thoroughly. Squeeze the tomatoís between your fingers until the pulp is in manageable bite sized pieces. Add the pizza sauce and mix thoroughly. Season the sauce to suit (I use Basil)

Making the meat ragu:
Remove the sweet Italian sausage from its casing and cook in a sauce pan. Drain the grease and pour into a large mixing bowl. Add the sliced ham (I usually try to keep the pieces small by slicing them to bite sized). Add the pepperoni (I usually cut in fourths). Add the mushroom and black olives (drained thoroughly). Drizzle a little olive oil to keep moist.

Making the Stromboliís:
After dividing the dough in Sixths, roll out one piece until itís about the size of your round pizza pan. Pile on about 1/6 of the meat ragu, just over half of the crust. Spread on with a light covering of sauce. Sprinkle on the shredded Mozzarella cheese (Generously). Pour on light drizzle of olive oil, oregano and basil. Fold one half over the other, seal the edges and poke a few vent holes on top of the crust. Bake on the middle rack in the stove for about 20 minutes on 400 degrees. You may be able to bake 2 at a time on one pan. I usually go by how brown they are rather than how long they cook. To each his own.

Personal Notes:
Personal Notes:
This recipe was derived from the basics of my motherís pizza recipe. We loved Stromboliís, so this is the result of an afternoon in the kitchen trying something new!




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