While we were in PA recently, Anthony and I had eaten a stromboli that my family had ordered from a local pizza shop. The stromboli was shaped like a stuffed half pizza. I decided to try making one at home. I put colby-jack cheese, pepperonis, and shredded mozzarella inside. On the outside I put oil, grated parmesan cheese, red pepper flakes, oregano, garlic powder, onion powder, and black pepper. Anthony and I were so pleased with the results! Anthony stated again that I should open a pizza shop!
Sunday, July 13, 2014
Friday, April 11, 2014
I gave Anthony some options for dinner, and he chose stromboli. Our one of a kind stromboli torpedo was loaded with all sorts of secret ingredients including the fact that I used bread flour in my dough this time. I will be doing that again. I also saute my pepperonis, onions, and bell peppers, which was a nice touch. I used cheddar and provolone for my cheeses. I heated our tomato dipping sauce on the stove at the request of Anthony. The sauce also had peppers and onions in it. The stromboli and sauce were a smashing hit and success!
Friday, March 21, 2014
We were out of meat, so I made a vegan garden stromboli. When I pulled the stromboli from the oven, our dinner had a funny spotted dalmatian pattern on it, thus I named it damatian stromboli. The dough may have had a tiny bit too much flour in it, but I know why. I was in a hurry to make dinner so I did not use any hard copy recipes, online recipes, or measuring spoons and cups. I just used my own personal memory and best guesses. For the dough I dumped olive oil, yeast, warm water (mixed these three before adding the rest) all-purpose flour, and salt into my bread machine canister. Then I dumped a little bit from what I thought was a bag of sugar into the container. It was not sugar. It was a bag of self-rising flour. What did I do? I just opened a bag of sugar, and dumped some of it in too! I didn't bother letting the dough rise because of time. For my beautiful scrumptious vegetable filling I chopped: zucchini, garlic, mini sweet peppers, roma tomatoes, and fresh parsley. I was surprised at how bright and delicious my stromboli turned out to be!