Tuesday, November 13, 2007


These are wonderfully versatile as they can include any 'innards' that you prefer. You could have a ham and cheese stromboli, all veggie, meat and veggie, pizza topping, sausage and EGG even. You are only limited by your own imagination. This particular loaf includes a mixture of nearly all the suggestions above.

To make the dough you can do it the easy way or the 'not AS easy way'.

The easy way? Use thawed frozen bread dough.

The 'Not Quite as Easy' way: make the dough using your breadmachine.

Here is how to do version one: Go the store. Go to the freezer section. Find frozen dough. Purchase it and bring it home. Allow it to thaw on your countertop and then allow to 'rest' until it has risen just a bit.

Here is how to do version two:

Put: 6-7 oz. warm water
3/4 t. salt
2 T. olive oil
2 1/2 c. all purpose flour
2 t. sugar
1 3/4 t. active dry yeast

...all in the bread machine in that order and turn on dough setting.

Regardless what method you get your dough-the following steps are the same.

Preheat your oven to 375 degrees.

Roll out your dough-or stretch it (as I prefer doing) into a large rectangle and place on a greased and cornmeal sprinkled cookie sheet.

Now simply add whatever "toppings" you would like.

I layered mine with:

green peppers
and mozzerella cheese.

Then I sprinkled the whole thing with Italian Seasoning.

FIll it up in the center, leaving about two inches on the two long sides and one inch on the short sides. Bring the long sides up and pinch together to create a seal. Pinch the short sides together as well.

Now CAREFULLY flip the 'boli over so that the seal is underneath. Take a sharp knife and make a few shallow slashes on the top.

Place in a preheated oven and bake for 8-10 minutes or until nicely golden brown.

Some notes: The dough recipe is easily doubled so that you can make an extra 'boli for larger families or to freeze for another day.

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Liana said...

Wouldn't that be a ...calzone? Stromboli's are typically rolled...

just wonderin'... I posted a picture of my stromboli awhile back, not sure if you saw it or not.

Rebecca said...

HHMMMMmmmmm. It could be, Liana. I have always wondered the difference between calzones and stromboli. I thought, for some reason, calzones were like half circles or something. I don't really know what you mean about 'rolled' though. Do you mean the DOUGH is rolled with a rolling pin-or do you mean that it is rolled jelly roll style or maybe something else?

BTW~your blog is BEAUTIFUL!

Liana said...

First, thank you for your kind, encouraging comment - I often don't know if I have any readers, aside from family.

Here's what I've been explained about calzone vs. stromboli. A calzone is like a stocking - where you stuff it, and also known typically for having ricotta in it, and for it's "flaky/airy" crust. A stromboli is rolled, jelly-roll style, as in what I had done.
Hope that helps.

And BTW - I mutually enjoy your blog as well!