Pesto Provolone and Bresaola Stromboli

Today while making a quick trip up to The Italian Store I got inspired by their large selection of deli goods. I chose some sliced provolone and bresaola to bring home for the kids sandwiches but when I got home I decided to kick it up a notch and make them some strombolis. I don’t know what’s going on but I’ve been on a bit of a baking kick lately. Yesterday I made cheese garlic buns and today I got the old Kitchen Aid out to make some the stromboli dough. It’s basically the same dough you would use to make pizza but you roll it out into a large rectangle, spread whatever sauce you want on top and add your deli meats and cheeses.

stromboli2Then you roll it up like you would cinnamon buns but instead of cutting it you just bake it whole. Yeah. That’s all it takes. If you want to get more creative you can make individual ones to mimic those awful frozen chemical cesspools teenagers call pizza pockets (though I may be tempted to call those calzones). Just make sure you are careful to seal the dough otherwise your ingredients will leak out during baking.

stromboli1Just use your imagination. I bet there are tons of toppings you could put in these yummy baked sandwiches. I’m going to make pesto, provolone, and hot Genoa salami strombolis to bring to our friends superbowl party on Sunday. I can’t wait!

Basic Pizza Dough

2 1/2 cups flour

1 packet of yeast (or 2 1/4 tsp yeast)

1 cup hot water

2 tbsp olive oil

3/4 tsp salt

  • Place 1/2 cup of the hot water in mixing bowl. Sprinkle with yeast; stir until undissolved. After about 5 minutes check and see if you have bubbles…that means your yeast is active.  Add remaining water, salt, oil and 2 cups all-purpose flour; fit dough hook on mixer and stir well. Stir in enough remaining flour to make soft dough.
  • Knead about 7 minutes on low setting. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top and bake as desired.
  • For stromboli bake at 375 C for 25 minutes.
This entry was posted by dishnthekitchen.

7 thoughts on “Pesto Provolone and Bresaola Stromboli

  1. Pingback: In My Kitchen June 2014 | Dish 'n' the kitchen

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