Stromboli
is like a rolled-up pizza—and just as easy and flavorful to make with simple
ingredients and a good-quality store-bought pizza dough. Here, I used a thin
dough that rolls out to about a 15 X 11-inch rectangle. You can use a thicker
pizza crust, but keep in mind that it will take a little longer to bake.
The key to
stromboli toppings is the fewer the better so that you can keep them as flat as
possible and allow the dough to roll easily and evenly. A little green pepper
and onion, shredded cheese, and thin slices of pepperoni work just fine.
But I think
the most important (and tastiest) part of this recipe is the rich, fruity
tomato marinara that acts as both the base of the stromboli—just like a pizza—and
as a dipping sauce for the baked sandwich slices. Simply combine canned crushed
tomatoes with garlic, shallot, and a bit of wine and let it all cook
down for about 30 minutes. Big flavor in very little time—and well worth it.
Serves 4
Ingredients
- 2 tbsp
olive oil, divided
- 1 garlic
clove, finely chopped
- 1 shallot,
finely chopped
- 2 cups
canned crushed tomatoes
- 1/4 cup dry
white wine
- 1 tsp dried
oregano
- sea
salt
- freshly
ground black pepper
- 2 tbsp
coarsely chopped flat-leaf parsley
- 1/2 cup
thinly sliced green bell pepper
- 1/2 cup
thinly sliced onion
- 1 11-oz can
thin pizza dough
- 1/4 lb very
thinly sliced pepperoni
- 1-1/2 cups
shredded mozzarella cheese
|
Thinly Sliced Bell Pepper and Onion |
|
Unrolled Dough |
|
Thinly Sliced Pepperoni |
Preparation
- Heat a
saucepan over medium heat and add 1 tablespoon of olive oil. Add the garlic and
shallot and sauté 2 minutes. Add the crushed tomatoes and wine and season with
salt and pepper.
- Bring to a
simmer, then reduce the heat to low and cook until slightly thickened, 30
minutes, stirring a few times. Remove from the heat and stir in the parsley.
Let cool 15 minutes.
|
Garlic and Shallot |
|
Marinara Beginning to Cook |
|
Cooked Marinara |
- Meanwhile,
heat a skillet over medium heat and add the remaining 1 tablespoon of oil. Add
the green bell pepper and onion and season with salt and pepper. Sauté until
tender and lightly browned, 6-7 minutes. Remove from the heat.
|
Pepper and Onion |
|
Browned Pepper and Onion |
- Preheat the
oven to 400°F and line a large baking sheet with parchment paper.
- Lay the
pizza dough on the parchment paper and roll out to about a 15 X 11-inch
rectangle. Spread 3/4 cup marinara on the dough, leaving about a 1-inch border.
(Re-warm the remaining marinara while the stromboli bakes.)
- Top with pepperoni
slices and the bell pepper mixture. Scatter cheese on top, spreading as flat as
possible.
- Beginning
on 1 long side, slowly roll the dough jellyroll-style, using the parchment
paper to help in rolling.
- Slide the rolled dough to the middle of the
parchment, seam-side down and tuck in each end to seal. Use a knife to make a
few diagonal slits in the top of the dough to allow steam to escape as it bakes.
- Bake until
deep golden brown, 15-17 minutes. Transfer the stromboli to a cutting board and
let rest 10 minutes.
|
Marinara Layer |
|
Pepperoni and Vegetables |
|
Cheese Added |
|
Use Parchment to Help Roll |
|
Ready to Bake |
|
Baked Stromboli |
|
Let the Stromboli Rest |
Cut into serving pieces and serve with warm
marinara in small bowls alongside.
|
Stromboli with Pepperoni and Fresh Marinara |
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