Stromboli

I worked so hard making this stromboli.

From purchasing and slicing up the ingredients and making the accompanying sauce from scratch, to diligently rolling out the homemade dough until it reached the required level of thinness and then carefully rolling it into itself… twice… three times without puncturing or tearing it.  By the time I reached the point of egg-washing the dough and sprinkling the Herbs de Provence on top before finally sending it into the welcoming oven, it was en effing strmbolific celebration!

Well worth the flour that was now strewn all over the kitchen floor and ferociously dusting my hairline, as well as the disastrous wake left behind on the kitchen counter.  The satisfaction that I was going to get when I presented this completed beautiful stromboli to MG and watched his eyes pop out of his head was going to make it all more than worth the effort.

So imagine the sad trombones playing in my head when MG saw the finished stromboli and exclaimed, “Yay… a calzone!”

A calzone?  How could MG possibly look at my stromboli and label it a calzone?  Didn’t MG know the difference between a stromboli and a calzone?

Do you know the difference between a stromboli and a calzone?

Neither do I.

And there’s a lot of contradictory information on line.  Many seem to think that it’s the inclusion or exclusion of specific ingredients that defines your dish as a calzone or a stromboli.  If you include marinara or ricotta, you’ve got a calzone (going by this, MG was actually more correct than I was), whereas heavier on the meats, mozzarella and provolone gives you a stromboli.  Others insist that the any and all ingredients are at the discretion of the chef, and that the true defining quality is how the dough is handled.  If it’s folded over once, it’s a calzone.  If it’s rolled up, it’s a stromboli.

Make your own judgments, draw your own conclusions.  This was a rolled up turnover-style meal that may or may not have actually been a stromboli comprised of meats, cheeses, vegetables and sauce, lightly coated with an egg wash and Herbs de Provence, and devoured to complete extinction in a single evening.

Stromboli, modified from a most excellent recipe found at Year on the Grill, who seems to have taken a more traditional approach than I did.

First off, YOTG says you need to use raw pizza dough. Pre-made pizza dough won’t work. You can check out some awesome recipes for homemade dough here and here.

The major changes I made were substituting out provolone cheese for ricotta, simply because ricotta was all I had on hand, and adding some  habanero pizza sauce in with the toppings, which also may or may not have been a no-no.

1/2 pound thinly sliced salami/pepperoni combination
2 cups ricotta cheese
1 cup spinach with stems removed
1/4 cup diced onions
2 tablespoons Herbes de Provence, divided
1 1/2 cups habanero pizza sauce (sauce is obviously optional or open to substitution)
1 tablespoon minced garlic
1 egg

Roll out the dough thin on a floured surface. Lay out a layer of spinach and sprinkle minced garlic on the dough. Add a layer of onions and top with the sliced salami/pepperoni combination.

And finally, top generously with the ricotta cheese, habanero pizza sauce and 1 tablespoon of the Herbes de Provence.


Carefully roll up the dough, starting at one end. Brush a beaten egg on the top and sprinkle remaining Herbes de Provence.

Bake in pre-heated oven at 375 degrees for 30 to 35 minutes. Allow to rest for 10 minutes prior to serving.

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3 thoughts on “Stromboli

  • November 9, 2010 at 6:14 am
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    Well, I didn’t know the difference either. Whatever you want to call it, this looks fabulous Gary. Love the touch of France you’ve given it with the Herbs de Provence.
    Sam

  • November 9, 2010 at 6:23 pm
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    Of course it’s a stromboli. Okay, I don’t really know the diffference either. The important thing is, it looks really, really good!

  • March 18, 2013 at 11:35 am
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    One of these days, yes one of these days, My son will cook me one of his fantastic meals this one looks wonderful.

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