Saturday, November 3, 2012

Stromboli or Calzone??

So what's the difference between a calzone and a stromboli? It seems that they are used interchangeably. Maybe the only difference is that calzones are folded in half where strombolis are rolled.

Well... according to Man vs. Food the difference is calzones are filled with cheese. I can't find any confirmation on what really makes them different. I always thought that calzones had sauce inside, but I am finding that some stromboli recipes do too.

Well...I've always called my recipe here it is...meat, cheese and toppings rolled in pizza dough. Yum!

Take a look at the bottom of this post for freezing directions too! It's a great meal that you pop out of your freezer.

Here are the ingredients! Yummy!

Rachie's Stromboli
-pizza dough (2 crust recipe or  2-16 oz. refrigerated packages)
-1/4 lb. deli salami, thinly sliced
-1/4 lb. deli sandwich pepperoni, thinly sliced
-1/4 lb. deli Virginia ham, thinly sliced
-Parmesan cheese
-Mozzarella cheese, shredded (fresh has the best flavor)
-1 small onion, minced
-1 green pepper, minced
-1 package fresh mushrooms, diced or sliced
-pizza seasoning (my recipe below)

Roll out the dough onto a a floured surface or a plastic pie sheet. Cut into two equal rectangles.

Put an overlapping layer of salami down the middle. Follow up with an overlapping of the sandwich pepperoni.
(Sandwich pepperoni is so much easier to work with and so yummy. You can substitute little slices if that's all you have to work with.)
 Cover the pepperoni with a little layer of mozzarella. Be careful not to add too much or it will come spilling out while it's cooking!

Sprinkle some pizza seasoning on top.

This is where you put in your toppings. You can use really any pizza toppings you like. I love mushrooms, onions and green peppers with mine. You can even skip the toppings altogether if you aren't a veggie fan.

Next, top with some Parmesan cheese. Mmm!

Now comes the secret! Add the deli ham on top of everything. This will secure your cheeses and toppings inside your stromboli.

Now gather your long sides together. I kind of roll and pinch them together. Then, roll in the small ends. I normally find some extra dough at the end and I pull it up towards each other to cover any holes in the dough.
Right now you are looking at what is called the steam side. It is the part where your steam can escape. This side will be face down on your ungreased cookie sheet or stone. I prefer a stone for my pizzas and strombolis.

Top each stromboli with a spray of cooking spray or a light coat of melted butter for a great golden crust.

Here are two ready for the oven. Notice that I have not cut any holes in the dough. Some recipes I have read suggest cutting slits for the steam to escape. This has just left lots of oozing cheeses, so I don't bother.

I normally bake them at 425' for 20-25 min., but you can follow your pizza crust directions to make sure. You will know they are done when they are golden brown.

Serve the stromboli in thinly cut pieces and dip in your favorite sauce or dip. We love this Cheesy Pizza Fondue or dipping it in some melted butter with garlic butter.

Pizza Seasoning
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T oregano*
1 T thyme*
1/2-1 T cayenne pepper or crushed red pepper

-Combine thoroughly. Store in airtight container.

*can substitute the oregano and thyme with 2 T Italian Seasoning

Each recipe makes about 4 strombolis depending on your pizza dough recipe, which would serve 4-6 people.

This recipe is a perfect freezer recipe. Follow the directions until they are all rolled up. Wrap in plastic wrap. Then, wrap in foil. Place in a freezer bag. Write cooking directions on the bag (temp, time and adding the butter or cooking spray). When you are ready to use them, pull what you need out and put right into the pre-heated oven. Add about 10 min. more cooking time than the original recipe.

Hope you enjoy this fast, easy and yummy recipe! It's a staple around here!!

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