Showing posts with label Stromboli. Show all posts
Showing posts with label Stromboli. Show all posts

Sunday, July 13, 2014

Stromboli New Form

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!


Friday, April 11, 2014

The Stromboli Torpedo

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

dalmatian stromboli

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!