Don’t forget, Brandy is hosting our All Through the Year Cheer Thanksgiving Event! Start getting your Thanksgiving-themed recipes ready to submit to All Through the Year Cheer later this month. There will be a great prize!
I want to give a huge THANK YOU to Tosca Reno who has kindly agreed to do a Q&A on clean eating! (If you missed it, see this post for my review of Tosca Reno’s Eat Clean Cookbook, along with a recipe for her Lifestyle Bars.) I thought many of you would be interested, so I wanted to give you a chance to ask your questions. If you have a question for Tosca regarding clean eating please leave it in a comment to this post or email your question to me at email@example.com. Please have your comments in by Friday (Nov. 20th) at 9 AM EST. Thanks everyone, and a big THANK YOU to Tosca!
And now for the stromboli! I think stromboli is the forgotten pizza variant. Almost everyone I know eats pizza (and many people even make it homemade!). Even pizza’s cousin, the calzone, is more popular than stromboli. Stromboli is just as versatile as pizza or calzones…you can use any fillings, dough, or sauce that you like. You can even spruce up stromboli’s crust by sprinkling on toppings like Parmesan cheese, dried herbs, poppy seeds, sesame seeds, dried onion flakes, etc. Stromboli also has the added bonus of portability over pizza and calzones, because of its sliced-bread shape.
I made whole wheat stromboli stuffed with provolone cheese, turkey pepperoni, and tomato sauce, and sprinkled with sesame seeds and dried parsley on top. It was a huge hit, especially with my 6 year old niece who called it “pizza bread.” My niece typically strips the cheese and other toppings off her pizza and just eats the bread (for some reason she hates melted cheese!)…but she actually left the stromboli intact and ate it, cheese and all! Stromboli is a great meal for picky eaters since you can sneak in veggies and other healthy goodies without kids even noticing.
(Yield: 4 servings)
Pizza Dough (you can use store-bought dough or make your own; see below for the recipe I used)
Your favorite sauce (this is optional; if you want to put sauce inside the stromboli make sure to go light (a couple tablespoons or 1/4 c at most); you can always serve more on the side for dipping)
Your favorite cheese (I used about 1/3 lb provolone cheese)
Your favorite meat (I used about 2-3 oz turkey pepperoni)
Your favorite veggies (next time I make this I think I want to add onions, mushrooms, and bell peppers)
1 egg beaten with 1 TB water (for eggwash)
Toppings of your choice to sprinkle on (I used sesame seeds and dried parsley)
Whole Wheat Pizza Dough (This is the same dough I used to make Cheesy Broccoli White Pizza)
1 c all-purpose flour
1 c whole wheat flour
1 tsp sea salt
2 1/4 tsp instant yeast
1 tsp sugar
About 1 c lukewarm water
2 TB olive oil
For the dough: In a food processor, pulse together the flours, salt, instant yeast, and sugar; once combined, stream the olive oil in through the feed tube (while still pulsing), then slowly stream in as much water as needed for the dough to form a ball (the dough might not need all of the water). Spray a large bowl with cooking spray and transfer the ball of dough to the oiled bowl. Cover the bowl with a damp towel and let it rise for an hour in a warm, draft-free place (the ball should double in size). Punch the dough down, cover it, and let it rise for another 30 minutes.
Preheat the oven to 375F. Roll the dough out to a rectangle approximately 10 by 13 inches in size and place it on your baking sheet (you can line the baking sheet with parchment paper if you want). Be careful not to stretch the dough too thin or your filling could ooze out. Making sure to leave a 1-inch border all the way around and arrange your fillings on the dough. Avoid the temptation to overstuff the Stromboli, because again, this could lead to the filling oozing out.
Once you’ve got all your fillings in place, start at one end and slowly roll up the dough so it forms a loaf (jelly-roll style). Pinch the seams to close up them up and make sure that the seam side is down when you bake the stromboli. Lightly brush on the eggwash and sprinkle on the toppings of your choice. On a rack in the lower third of the oven, bake for 25 to 30 minutes or until puffed and golden brown. Allow to cool for about 10 minutes before cutting, so that the fillings can set.