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KIDDOCJJ
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HOLIDAY STROMBOLI

This quick and easy recipe uses Pillsbury pizza dough, which is surprisingly light, and really delicious. most strombolis start with square pizza dough, which is then filled, rolled, baked and sliced. However, this recipe utilizes a technique common to danish pastry - filling the dough down its middle, then slicing and “braiding” the dough to achieve a decorative & beautiful result.

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WHAT YOU NEED:   -  Sheet pan with parchment paper, and sharp knife or pizza cutter (preferred)   INGREDIENTS:   -  prepared marinara sauce  -  Pillsbury Pizza Crust  -  your favorite Italian protein (salami, prosciutto, mortadella, etc)  -  herbed creamy cheese (I used Boursin), and some parmesan, mozzarella or shredded jack cheese (use whatever is leftover in your fridge - approx. 1 cup)  -  olive oil

WHAT YOU NEED:

- Sheet pan with parchment paper, and sharp knife or pizza cutter (preferred)

INGREDIENTS:

- prepared marinara sauce

- Pillsbury Pizza Crust

- your favorite Italian protein (salami, prosciutto, mortadella, etc)

- herbed creamy cheese (I used Boursin), and some parmesan, mozzarella or shredded jack cheese (use whatever is leftover in your fridge - approx. 1 cup)

- olive oil

INSTRUCTIONS:  1.  Open up pizza dough and shape into a rectangle on top of some parchment.  Place on a sheet pan.  2.  Break up the creamy herb cheese and scatter down the middle of the dough.

INSTRUCTIONS:

1. Open up pizza dough and shape into a rectangle on top of some parchment. Place on a sheet pan.

2. Break up the creamy herb cheese and scatter down the middle of the dough.

3.  Next add your favorite prepared marinara - roughly 1/2 cup spooned evenly over the cheese.

3. Next add your favorite prepared marinara - roughly 1/2 cup spooned evenly over the cheese.

4.  Slice your protein into thin pieces and scatter on top.

4. Slice your protein into thin pieces and scatter on top.

5.  Then top with more cheese and Italian seasoning, if desired.  A word of caution: prepared sauce and the Boursin have a bit of salt, so top with a mild cheese and avoid feta or pecorino - otherwise your doctor may not like me.  6.  With your pizza wheel or sharp knife, cut diagonals in the dough every inch or so (about 12-14).

5. Then top with more cheese and Italian seasoning, if desired. A word of caution: prepared sauce and the Boursin have a bit of salt, so top with a mild cheese and avoid feta or pecorino - otherwise your doctor may not like me.

6. With your pizza wheel or sharp knife, cut diagonals in the dough every inch or so (about 12-14).

7.  Starting at the bottom, bring the bottom flap over the filling.  8.  Then cross the next flap over it.  Now alternate strips of dough to form a braid effect.  Move the filling towards the center if it goes wild.

7. Starting at the bottom, bring the bottom flap over the filling.

8. Then cross the next flap over it. Now alternate strips of dough to form a braid effect. Move the filling towards the center if it goes wild.

9.  Work your way up the stromboli, braiding as you go, until you reach the top.  Tuck the top strands under the stromboli.

9. Work your way up the stromboli, braiding as you go, until you reach the top. Tuck the top strands under the stromboli.

10.  Spray the stromboli with olive oil spray (or brush with olive oil with a pastry brush).  Sprinkle with a little cheese and put in an over pre-heated to 425.

10. Spray the stromboli with olive oil spray (or brush with olive oil with a pastry brush). Sprinkle with a little cheese and put in an over pre-heated to 425.

11.  Bake for 15-17 minutes until golden brown.  Let sit for 5-10 minutes to set.  12.  Transfer to a platter, and cut into slices for serving.

11. Bake for 15-17 minutes until golden brown. Let sit for 5-10 minutes to set.

12. Transfer to a platter, and cut into slices for serving.

OTHER WINNING COMBINATIONS

  • brie cheese, cranberry sauce, dried cranberries, candied nuts, sprinkle of rosemary and thyme

  • pepper jack, salsa, pico de Gallo or tomatillo salsa, cilantro, pumpkin seeds

  • white cheddar, leftover steak or chicken, BBQ sauce, pickled jalapeno peppers, red onions

  • cream cheese, roasted squash, sage, brown butter, turkey, caramelized onions

  • roasted bell peppers, grated manchego, slivered almonds, red onions, garbanzos, parsley

..and the list goes on and on. it’s all what you’ve got LEFT OVER in your fridge and your imagination!