• Pizza Stromboli

    by Rachel on February 20, 2011

    Tired of the same old boring pizza?  Want something that looks impressive (especially when you slice into it), is comforting, and kid-friendly and parent-friendly in one dish?  This Pizza Stromboli might just be it!  I made eight of them last night for my freezer club, and then we baked one for dinner.  It was cheesy deliciousness.  I’m going to call it “healthy” because of the whole wheat crust and vegetables, ok?  Below are the amounts for half kid-friendly (ham and cheese)  and half adult-friendly (ham, veggies, and cheese).  Feel free to use whatever toppings you like, though.  In fact, what I learned after we ate it last night was that you can easily hide veggies in this dish because it is rolled up and smothered in cheese.

    Rachel’s Pizza Stromboli

    Serves: 4-6
    16 in whole wheat pizza dough ball (from Shakespeare’s Pizza or make your own)
    ½ cup pizza sauce (I used Shakespeare’s and Muir Glen Organic)
    ¾ cup ham, chopped (I bought smoked ham slices from Mizzou Meat Market)
    ¾ cup mushrooms, sliced (about 3 mushrooms)
    ½ cup (loosely packed) organic baby spinach, torn in pieces
    1/2 cup red pepper, chopped
    1 T fresh parsley, minced
    garlic powder, enough to sprinkle over the top
    Italian seasoning, enough to sprinkle over the top
    1 ½ cup Italian Mix shredded cheese
    1 ½ cup Mozzarella shredded cheese
    1 egg + 1 T water (to make the egg wash)
    1) Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.  On a lightly floured surface, roll out the dough to a large rectangle, about 10 by 14 inches.

    2)  Next, spread the pizza sauce leaving a 1-inch border. 

    3) Then, sprinkle around other items in order listed:  ham, mushrooms, spinach, parsley, garlic powder, Italian seasoning, Italian mix cheese, and mozzarella cheese. 

    4)  Here is what it looks like with the cheese over the top.  Using a pastry brush, paint the border of one long edge with egg wash. 

    5)  Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet.  Brush the top of the Stromboli with egg wash.  

    6)  Bake until nearly completely golden brown, about 25-30 minutes (mine took at least 30 minutes). Optional:  Sprinkle Stromboli with Parmesan cheese and return to the oven until thecheese is melted and the dough is golden brown, about 3-5 minutes.

    7) Remove from the oven and let stand 10 minutes. Slice thickly and serve.

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    { 6 comments… read them below or add one }

    Matia April 29, 2013 at 11:00 am

    How do you cook this when it has been frozen?

    Reply

    Rachel April 29, 2013 at 3:10 pm

    Allow it to thaw in the fridge for 24-48 hours. Cook according to the directions but add extra time if still partially frozen in the middle. I would suggest keeping a close eye on it and then covering it in foil if the outside gets too brown. Hope that helps!

    Reply

    Jennifer July 11, 2013 at 4:34 pm

    If you are preparing this to freeze, do you prepare all the way to the cooking point and freeze stuffed dough? Or do you freeze a cooked one?

    Reply

    Rachel July 11, 2013 at 4:51 pm

    Freeze it with the stuffing in the dough, but do NOT bake. When ready to bake, this one takes a little forethought. Ideally, allow it to thaw in the fridge for 24-48 hours. Cook according to the directions but add extra time if still partially frozen in the middle. I would suggest keeping a close eye on it and then covering it in foil if the outside gets too brown. Hope that helps!

    Reply

    Jeri March 13, 2014 at 1:22 pm

    How do u make the crust?

    Reply

    Rachel March 13, 2014 at 4:44 pm

    This is a great whole wheat pizza crust recipe I use in my bread maker all the time. http://thrivinghomeblog.com/2013/02/whole-wheat-pizza-dough-a-bread-machine-recipe/ Or you can buy dough from a local pizza place.

    Reply

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