Friday, July 13, 2012


Perfect Pairing:  Pan flipping method

If you like pizza, you are probably going to like Stromboli.  I guess you could also call this a calzone.  I am not totally clear on the difference between the two.  Either way, it is basically pizza dough wrapped around the “toppings” and cheese.  After it is baked you serve the slices with a side of pizza sauce for dipping.  My family has been making a variation of this recipe for years.  For awhile we had a tradition of making this on Christmas day. 
Use whatever pizza toppings you like as the filling.  Sometimes I will use turkey pepperoni instead of turkey sausage, or all vegetables, or Canadian bacon and pineapple.  It is totally customizable.
The Perfect Pairing for Stromboli is my patented pan flipping method.  When you finish wrapping up the filling, the pizza dough seam is on top, which is not pretty, so you will want to flip it over.  The first time I made this I used a variety of spatulas, extra hands, and precision to flip it over but still ended up ripping the pizza dough and making a mess.  Fail.  I recommend you grease two cookies sheets and after securing the dough, place the second cookie sheet on top of the Stromboli, hold both sheets, flip them over, and carefully remove the top sheet.  Success!   

Lindsay at Perfecting the Pairing

·         2 Tb olive oil, divided
·         ½ red bell pepper, roughly chopped
·         ½ onion, roughly chopped
·         4 oz sliced mushrooms
·         2 links (or 8 oz) spicy turkey sausage
·         1 egg
·         ½ cup lightly packed freshly grated parmesan cheese
·         ¼ tsp garlic powder
·         2 Tb chopped fresh parsley
·         ¼ tsp oregano
·         1 refrigerated pizza dough (11 oz)
·         1 ½ cup shredded mozzarella cheese
·         Garlic salt and dried parsley (optional)
·         Pizza sauce
Preheat the oven to 400 degrees F.  Grease two cookie sheets and set aside.
Heat one tablespoon of olive oil in a large skillet over medium heat.  Add the peppers and onions to the pan and sauté until they start to soften, add the mushrooms and continue to sauté until everything is cooked through and lightly browned.  Remove the vegetables from the pan and set aside.
Add the turkey sausage to the pan and break up with a wooden spoon.  Sauté the sausage until cooked through and browned.  Drain any excess grease from the pan.
Separate the yolk from the egg and add it to a small bowl.  Reserve egg white and set aside.  To the egg yolk add the grated parmesan cheese, garlic powder, parsley, and oregano. Stir until combined.
Unroll the pizza dough on one of the greased cookie sheets.  Press into an even, thin layer.  Distribute the parmesan cheese and egg mixture evenly across the dough.  Down the middle third of the dough sprinkle half of the mozzarella cheese, top the cheese with the sautéed vegetables and turkey sausage, sprinkle remaining cheese over the vegetables.  Fold the dough over the filling and pinch to secure.  Place the second greased cookie sheet over the bottom of the Stromboli.  Hold both pans and flip them over and remove the top pan, taking care to not rip the dough. 
Lightly beat the egg white with a fork and brush it over the top of the Stromboli using a pastry brush.  Sprinkle garlic salt and dried parsley over the top, if desired.
Bake in the oven for 12-18 minutes, or until the top is golden brown.  Allow to cool slightly before slicing.  Serve with pizza sauce for dipping.

1 comment:

  1. Wow! This looks so yummy. I've never tried to make a stromboli at home, but this looks amazing.


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