Recipe By: Eustacia M.
Title: Easy Stromboli
Most game day party's include a lot of finger food. Some could be considered an actual main course type food item and you end up filling your plate with loads of other foods. Well, this great recipe can easily satisfy those who love the finger food, and those who are looking for something a bit more...well, substantial when it comes to food. It's amazingly easy to make, cooks quickly, and will be enjoyed by all. In fact, we almost had a hard time keeping enough of the finished product around to take the photos.
- 1/2 lb. of pork sausage
- 1 1 lb. loaf of frozen bread dough
- We kind of cheated and bought some Rhodes frozen bread dough
- 4 slices of hard salami
- 4 slices of thin sliced ham
- 4 slices of chedder cheese
- 1 cup of shredded mozzarella cheese
- 1 egg white slightly beaten
1. Preheat oven to 450 degrees
*We baked this in our new Italia Pizza Oven. We heated it up until the infrared thermometer read 350 to 375 degrees on the pizza stone.
2. Brown pork sausage in a skillet. Crumble. Drain.
3. Pat out bread dough on an ungreased baking sheet to 3/4" thickness
*If baking in the pizza oven, place a small amount of flour on counter. Spread it around and place dough on flour. Using your fingers and starting in the center, push the dough out working towards the edges until dough is 3/4" thick.
4. Lay salami, ham, and cheeder cheese slices in center of dough. Sprinkle with mozzarella cheese, cooked and crumbled sausage, and salt and pepper to taste.
*To add a little extra flavor, we added a chopped jalapeño with the majority of the a seeds (where the heat is) removed.
5. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage.
*Another option to wrapping the ingredients is to roll the dough. Start at the edge closest to you and begin rolling. To ensure the dough sticks and seals tight, you can put a thin line of olive oil along the far edge of the dough. Once rolled, be sure to pinch all edges to ensure contents are completely sealed.
6. Brush top with egg white.
*We opted to put some rosemary, parsley, and sea salt on top instead of the egg white.
7. Bake for 20-25 minutes or until dough is baked and lightly golden brown.
8. Remove from oven and let it rest for 8 to 10 minutes. This will allow the dough to finish baking and cool slightly to make it easier to slice.