A real stromboli actually comes from Your Place restaurants in Pennsylvania. The version that I make does NOT even begin to compare to theirs - but I'm ok with that. That way when I go home, I can get the real thing and thoroughly enjoy it.
The #1 rule when making a 'boli is easy:
There are no rules. You can put anything in it that you want to put in it. But, the pictures below are how I typically make mine.
I use the frozen stuff because it's easy. But you can make your own crust by using a pizza dough recipe or whatever kind you like. You can even make a whole wheat crust. Whatever you want. But for me, this is easier.
Oh, and I made 2 'bolis tonight - one for supper and one to freeze. So just pretend that second loaf isn't even there, ok? Good.
Besides, you can never have too much garlic.
I had issues with this one. It didn't want to be a rectangle. And as you will see at the end, it led to some very interesting results.
See that beautiful orange colander? That's one of the ancient
(Why is it that every time I hear or see the word "sausage" I think of that annoying Snausages commercial from years ago?!?!)
Like garlic, you can never have too much cheese.
Pick up the whole blob - carefully - and put it on a cookie sheet. Oh, spray it with cooking spray first. The cookie sheet, not the 'boli. Spray the cookie sheet. I flip the 'boli over so that the seams are on the bottom - I've found that helps to keep it from exploding.
Make sure that your cookie sheet has edges to catch the leaks. You do not want this stuff to ooze onto the bottom of your oven because it's really hard to clean up afterwards.
|I'm sorry. I know that the shape of this is.....uhh....|
rather suggestive. No matter what angle I held it and/or
the camera, I just couldn't get away from it.
This is what happens when the dough refuses to
be rolled out into a nice neat rectangle.
Stick it in the oven at 350 degrees for about 30 minutes or so - until the crust is done.
Slice it up and serve it with more sauce - you can pour it on top or have it on the side to dip - either way works.
When I make one of these, I usually use one pound of sausage, whatever that package of ham is - I think it's 12 ounces, a package of pepperoni, and an 8 ounce bag of cheese. You can adjust the amounts or use totally different ingredients. We pretty much stick with the meat in ours and occasionally throw in mushrooms (if the kids aren't looking) - but I've made them before with veggies too. Like I said before, there are no rules.
Just make sure that you get the crust rolled out into a rectangle, unless you prefer to end up with obscene looking food!