Friday Night Stromboli

What a week! There was a powerful storm here on Sunday that left most of Southern Maine without power and left Andrew and I without…. the internet. For four whole days we had no Netflix, cable, AmazonPrime, Pinterest…nothing. We managed to survive by playing games and Redbox rentals, thank goodness for Redbox!

 In all seriousness though we were very fortunate that we had power at all because so many are still without as I type this and watch my Christmas movies on the Hallmark Channel. Don’t you just love Hallmark movies? I love that they are all Christmas all the time right now. 🙂

Andrew and I have been trying to cook together on Friday nights, it’s a great way to end the week and get the weekend started. We aim for easy on Fridays, so we can talk about our days and share some wine or beer and not be too stressed about the recipe. Needless to say, the Julia Child’s cookbook doesn’t make an appearance! Tonight we made a yummy Stromboli.

 

I’ve always been a little nervous about calzones because the one time that I did make one the inside was still doughy but this Stromboli came out so good. Paired with a salad it was the perfect Friday night dinner and we have plenty of leftovers for lunch tomorrow!

Spicy Salami and Spinach Stromboli

Ingredients:

·        18oz of your favorite pizza dough

·        2 cups shredded mozzarella cheese

·        8oz sliced Italian deli meats, such as sopprossata and capicola

·        ½ cup sweet or spicy pickled cherry peppers, sliced thin

·        1 cup frozen spinach, thawed and squeezed dry

·        1 large egg, lightly beaten

·        1 tbsp. water

·        1tsp. sesame seeds

·        Optional: your favorite red sauce for dipping

 

Directions:

Preheat oven to 400*. Line a baking sheet with parchment paper and coat with cooking spray.

1. On a lightly floured surface, roll pizza dough into a rectangle, about 12×16 and transfer to baking sheet. With short side facing you, layer 1 cup cheese, salami, peppers, spinach, and remaining 1 cup cheese in center of dough, leaving a 4 inch border around long sides and a 1-1/2 inch border at each short side.

2. Using a paring knife or scissors, make parallel horizontal 1 inch-wide cuts along both long sides of dough, starting and stopping 1-1/2 inch from top and bottom. Fold short sides of dough over filling. Starting at top right, fold strip of dough over filling, followed by top left strip. Continue to crisscross strips of dough to create a braid pattern. When there are two strips remaining on each side, fold the short end of the dough over toward the filling and finish braiding strips to secure in place

3. Whisk egg and water in a small bowl, brush all over stromboli, and sprinkle with sesame seeds. Bake until golden brown, 25 to 30 minutes. Let sit 10 minutes before slicing and serving with your favorite red sauce.

This recipe came from the Fresh magazine that we get at our local Hannaford. You can find it and more here.

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