I live in a house full of boys who love pizza. And I mean LOVE. Now don’t get me wrong, I like pizza as much as the next person but it can get a little old and boring sometimes (at least the kind of pizza Joel likes). So I like to mix up our pizza nights every now and then with stromboli or calzones.
I totally cheat and use frozen bread dough rather than making pizza dough to make this easy and possible for a weeknight meal. It doesn’t take much effort but tastes so so good. And you could add in anything you like. A little ricotta slathered on before the toppings would be yummy. You could also go with Hawaiian or veggie supreme. The options are endless.
I usually use a mix of cheddar and mozzarella for the cheese but this time I had some leftover thick sliced colby jack cheese from the deli that I needed to use up so I threw that in with a little bit of shredded sharp cheddar and it was pretty amazing. I definitely recommend you try that combination.
This is a wonderful way to spice up the pizza night routine!
- 1 loaf Rhodes bread dough, risen
- 8 oz. shredded cheese (use your favorite)
- 6 oz. diced pepperoni*
- 1/2 lb. Italian sausage, cooked and drained
- Olive oil for drizzling
- Kosher salt, to taste
- Dried Basil, for garnish
- 1 recipe pizza sauce, for dipping
- Preheat oven to 375 degrees F. Roll dough into an 18x12" rectangle on a floured surface.
- Evenly distribute sausage and pepperoni through the middle of the dough (lengthwise), leavin an inch edge on the short ends and about 4 inches on the long sides. Top with cheese then roll lengthwise and pinch tightly to seal.
- Carefully move stromboli to pizza stone. Drizzle with olive oil and brush it over the top and sides. Sprinkle with kosher salt and basil to taste.
- Bake for about 20 minutes or until golden brown. Enjoy!
- *I place the pepperoni on a paper towel lined plate and microwave it for 30-60 seconds to get rid of all that excess grease. After microwaving, blot with more paper towel.
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