One of my faves, other than soups that freeze well (see my previous posts) is Stromboli. Granted, it is a little time-consuming initially; but when you put it in the freezer and pop it out on a busy day to thaw and rise and it is ready for the oven when you come home that evening-- it's worth it. And Stromboli is fun because you get to "decorate" it with whatever your family likes inside! My recipe below is a guideline, but substitute whatever meats or veggies your family prefers. (Use favorite pizza toppings as a guideline).
This recipe makes 2 Stromboli . My family of 4 (which includes two elementary kids) eats one Stromboli at a sitting, along with a salad. We usually end up eating one the day we make it and saving one for a busy day... like TODAY!
This little boli isn't very photogenic, but trust me-- it tastes delish.
Busy Day Boli
Dough:
1 cup warm water
1 (1/4 oz) envelope active dry yeast
1 t sugar
1 T olive oil (plus 2 t. for oiling bowl)
1 t. salt
3 c. all purpose flour
Boli:
3 T olive oil
1 c. thinly sliced onions (optional)
1/2 c. thinly sliced bell peppers (optional)
2 T minced garlic
1/2 t. dried oregano
1/2 t. dried basil
1/2 t. dried parsley
1/2 lb thinly sliced ham
1/4 lb thinly sliced salami
1/4 lb thinly sliced pepperoni
1/2 c sliced olives (optional)
1/2 lb sliced provolone
2 c. grated mozzarella
1 large egg, beaten
1 T water
1 c. grated Parmesan
1. In large bowl, combine water, yeast, sugar and 1 T. oil. Let mixture sit until foamy (3-5 min). Add salt and 1 1/2 cups of the flour, mixing by hand until mixture is smooth. Continue adding flour, mixing until flour is incorporated but dough is still slightly sticky. Turn dough out onto floured work surface and knead for about 5 minutes.
2. Pour about 2 t. oil into large bowl and place dough in bowl, turning to oil all sides. Cover with plastic wrap and set in a warm place to rise until almost double in size, about 1 1/2 hours.
3. While dough is rising, saute onions and peppers until soft, about 5-7 minutes. Add garlic, oregano, basil, and parsley and cook on low for 2 minutes. Remove from heat and cool.
4. Punch down dough and divide in half. On lightly floured surface, roll out each half into a 10x14 inch rectangle. Leaving a one-inch border all around the dough, spread half of the sauteed vegetables on each rectangle. Overlapping slightly, layer half of the meats on each rectangle, followed by half of the olives, and half of the cheeses.
5. Mix together the egg and water to make an egg wash. Using a pastry brush, paint one long edge of each rectangle with the egg wash. Fold up the short ends each of the rectangle (to keep ingredients from falling out) and then roll up each rectangle starting with the long end opposite the egg -washed side. Pinch edge to seal. Place on greased baking sheets, seam sides down, and allow to rise 30-45 minutes.
6. Preheat oven to 375. Brush tops of Stromboli with egg wash. Bake 20 minutes, until almost golden ** Or instead of baking, wrap in plastic wrap and foil and put in the freezer to use at another time**.
7. After 20 minutes, remove from oven and sprinkle with Parmesan cheese. Return to oven for 5-8 minutes until cheese is melted. Remove from oven and let stand 10 minutes. Slice thickly and serve with marinara sauce for dipping.
** If using a frozen Stromboli, unwrap foil and place on greased baking sheet, still wrapped loosely in plastic wrap. Allow to thaw and rise approx 7-8 hours. Remove plastic wrap and proceed from Step 6.
Enjoy!
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