Stromboli Recipe
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 This recipe for Stromboli, by Don Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Don Sword
Added: Wednesday, April 26, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 boxes of Pillsbury Hot Roll Mix
2 lb. sliced pepperoni
2 lb. of thin sliced ham
2 pkg of sweet Italian sausage links
4 lbs. of block Mozzarella cheese
2 jars of pizza sauce (small)
3 cans of whole tomatos
3 cans of mushroom pieces (small)
2 cans of sliced black olives (small)
Extra Virgin Olive Oil
Oregano
Basil
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Directions: |
Directions:Making the dough:
Follow the recipe on the side of the box for pizza crust. I use olive oil and warm water. I think its 1 1/4 cups of warm water and 2 T. of oil per box. This should make 6 strombolis
Making the sauce:
Drain the can of whole tomato's thoroughly. Squeeze the tomatos between your fingers until the pulp is in manageable bite sized pieces. Add the pizza sauce and mix thorougly. 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 cut into fourths.) Add the mushroom and black olives (drained thoroughly). Drizzle a little olive oil to keep moist.
Making the strombolis:
After dividing the dough in sixths, roll out one piece until it's 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. |
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Personal
Notes: |
Personal
Notes: This recipe was derived from the basics of my mother's pizza recipe. We loved Strombolis, so this is the result of an afternoon in the kitchen trying something new!
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