Homemade Stromboli

Since I’ve gone homemade, pizza Friday has long been the favorite night of the week at our house. There’s just something about making your own dough and sliding that pizza pie into the oven in your own kitchen that is so satisfying!

But, about once a month we like to turn our favorite pizzas into homemade stromboli. It’s a little different, and adds some variety! Dough is rolled out into a long oval, toppings and cheese are piled on, then everything is rolled up together and baked. Pizza sauce is served on the side for dipping, as opposed to inside the roll – which tends to make this Italian specialty soggy.

They’d be great for a party or Holiday get-together too, as they’re served as individual slices. I also love the fact that I can cook two of them in the oven at the same time. With pizza, I’m limited to one at a time.

Toppings can vary of course. I’ve found that when I use veggies, I like to give them a quick saute or roast first to release some of the moisture. I’ve done mushrooms, onions, and peppers that way to make a delicious veggie stromboli. But, I’d say our favorite variation is pretty traditional – deli pepperoni and salami with mozzarella and provolone cheese.  If I have some deli ham in the refrigerator I’ll occasionally add that in too. Whatever floats your boat – the only limit is your imagination!

Homemade Stromboli

2 balls pizza dough
cornmeal, for dusting
1/4 lb. deli-sliced pepperoni (sandwich sized)
1/4 lb. hard salami
1 1/2 cups mozzarella cheese, shredded
12 slices Provolone cheese
olive oil
pizza sauce, for serving

Place pizza stone in oven and preheat oven to 500 degrees. Line a large baking sheet with parchment paper and sprinkle with cornmeal. Set aside.

On a clean work surface, use your hands to spread pizza dough into a 12×6-inch oval. In the center of the dough, place the half of the sliced pepperoni, leaving a 2-inch border at the ends to wrap. Repeat with the half of the salami and half of the sliced Provolone cheese. Sprinkle half of the mozzarella cheese on top, right down the middle.

Tuck the ends of the oval in on top of the cheeses. Then, take the flap of dough closest to you and fold it up and over the toppings, then tuck and roll the stromboli over. Seal the other side of the dough into the stromboli by pinching it closed with your fingers.

Carfeully place the stromboli on the prepared baking sheet, seam side down. Repeat process with the remaining ingredients to make another stromboli.

Using a serrated knife, slash the top of the dough gently, 4 or 5 times to create pockets for air to escape. Brush the top of the dough with olive oil.

Carefully slide the parchment paper with the stromboli onto the hot baking stone. Bake for about 15 minutes, until golden brown. Remove from oven and let sit for about 5 minutes before slicing.

Serve with individual servings of pizza sauce.

Garlic Balsamic Crusted Pork Tenderloin

As summer officially winds down to a close, I’m trying to get as much time in on the grill as we can. Not that you can’t find me outside grilling in the middle of a hurricane, or a snowstorm (especially now that I have an awesome covered back deck!) – but there’s just something about the smell of the grill with a cocktail in hand on a summer evening.

I know you guys have got to be tired of seeing pork tenderloin recipes here, but I just can’t get enough of them. They’re a wonderful canvas to add all kinds of different flavors to, they’re healthy, and they cook relatively quickly – all strong points when it comes to our summertime menu.

This one incorporates the sweet, rich flavor of balsamic vinegar and plenty of pungent garlic. Using a good balsamic is key – you want one that is slightly thicker and has some body (I really like Il Villaggio’s brand for the price – you can find it online here, but I usually pick it up when I visit a higher-end grocery store). The pork is marinaded for an hour or so, or more if you have time – then thrown on the grill to cook and soak up even more delicious flavor.

I served with a side of our favorite garlic rice pilaf and steamed broccoli for a dinner that everyone in the family enjoyed. Also, leftovers were absolutely delicious when sliced thin and put on a sandwich the next day. Perfect summertime eating!

Source: adapted from Kitchen Confidante

Skillet Baked Ziti

It’s been a pretty crazy past few days around here. Baby #3 (we’ve decided to call him Nathan from here on out!) ended up being a week overdue before he finally arrived late Thursday afternoon. He is a big boy, born at 9 lbs 11 ounces and a whopping 21 inches!

nathan

We didn’t home until Saturday night, and are using this week to really get into our new routines and the general “swing of things” with a new baby around. The boys are adjusting just fine, very interested and inquisitive about every detail of Nathan’s life. I feel so lucky to have all these boys to take care of!

Back to this pasta – a cheesy “baked” pasta that’s ready in just a few minutes and only uses one pan – is pretty much a gift sent from the Gods for the crazy nights we have coming up in our future. It was so darned good too, I found myself picking off pieces of pasta for “one more bite” before we packed the leftovers away!

The pasta sauce is easy to bring together, using pantry staples. It gets a heavy dose of flavor from the addition of pork sausage, and richness from the addition of a bit of heavy cream. And I’d imagine that any pasta shape would be fine – although I happen to be partial to the tubular pastas like ziti and penne for these kinds of applications. The pasta is cooked in the sauce on the stove, then when it’s al-dente it’s topped with a good amount of mozzarella and Parmesan cheese that gets melted and browned with a quick trip to the hot oven.

Served with a quick salad and a crunchy piece of garlic bread, it’s too good to be such a delicious and easy weeknight meal. Make this one soon, guys!

Source: ATK’s Pasta Revolution, via Pink Parsley

Cheese Manicotti

I’ve been making this version of cheese manicotti for so many years, it’s hard to believe I haven’t gotten around to sharing it with you guys! While many baked pasta dishes can take all day long to prepare – between making the sauce, cooking the pasta, and layering the pasta before baking – this one only takes a few minutes. And the flavor is unparalleled.

The key is using no-bake lasagna noodles to make the manicotti. No stuffing tubes required! The cheese mixture is simply spread on some lasagna noodles that have been softened using a bit of boiling water, rolled up and placed in the baking dish, then topped with a simple tomato sauce that takes just a few moments to bring together. With the addition of fresh basil, the sauce is really delicious too – light and bright in flavor.

This was the first time I’d made it using homemade ricotta, and it really took it to the next level. So, if you have an extra few minutes – I’d highly recommend taking the time to make your own, but it’s certainly not required. I like to serve with a nice green salad and some crunchy garlic bread for a traditional Italian meal that the whole family loves. It’s a favorite in our home, and I know it will be in yours as well!

Source: adapted from Cook’s Illustrated, January 2007