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1.12.2009

Yumm... Stromboli

First of all, do you like my new look? Its amazing what you can get up to when your snowed in on the weekend. I'm rather proud of it myself.
This weekend I craved the zest of tomato sauce , but didn't want pasta. So I thought of pizza and decide to take it a step further. Stromboli.I'm talking the food item, not the place.From what I gather Stromboli is an American invention through and through. Don't we love our pockets, burritos, and such.Pure comfort and bliss.I started off with Peter Reinhardt's pizza dough. However I skipped the long ferment and mixed the ingredients of :
4 1/2 Cups all purpose flour
1 3/4 tsp salt
1 tsp instant yeast
1/4 cup olive oil
1/3/4 cups ice cold water
1 tbsp sugar
all to let rise at room temp for approx 3 hours until double. This recipe which you can find in its entirety here, yields 6 dough balls. The excess dough makes for great freezing at a later time.



Now here what you do to make Stromboli. Roll out a small dough ball( enough for an individual size pizza) into a rectangle approx 10-11 inches long and 5 inches across.



Pre heat oven to 450 degrees.
Brush your dough lightly with tomato sauce( optional) or oil if you prefer. Sprinkle some herbs, crushed pepper. Fill sparingly with topping s of your choice. I used sliced onions, ham , pepperoni, mozzarella,olives. The choice is yours.Roll carefully lengthwise, lifting carefully as you roll to encompass the ingredients. Brush with a beaten egg and very lightly sprinkle with more cheese( Parmesan works great too).
Sprinkle your cast iron pan or pizza stone with cornmeal. I confess, I was out and used flour. Lay your Stromboli down and bake for 20 minutes or until golden. Take out and let rest a few minutes.
Slice and serve. I like to dip mine in tomato sauce. These would be a great idea with different variations to serve for a Super Bowl party.

I have made a commitment this year to bake my my own breads with several other bakers. We call this BYOB. We do this for nutrition concerns, to know what we eat, and to save money on overpriced baked goods. Nothing is more satisfying than Baking you own bread.

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23 comments:

Emily said...

I LOVE the new look. The stromboli looks amazing! I've never made stromboli before.

Sandy Smith said...

One of my all-time favorite foods, the stromboli!! Yours looks amazing ~ incredibly delicious. Wish I could have a slice right now!

I love the new look, btw!

~S.

Rosa's Yummy Yums said...

Great new look! I love it!

These Stromboli look delicious!

Cheers,

Rosa

Glenna said...

Mmmmm...yum...stromboli--they look wonderful!

certain someone said...

looks very delicious, you have to make some when I am back. I see that you used the leftover salami and ham from the raclette as well.

CS

giz said...

I still have a couple of the dough balls in my freezer - what a great idea - I have to try these.

giz said...

Oops...how rude of me - the new look is very sexy indeed. Good job.

nyc/caribbean ragazza said...

I love Stromboli. Yum.....

I do hope to make to the actually island soon.

Black and (a)Broad said...

Oooh this looks good. What could taste better than cheese, pork, oil, mushrooms, peppers all wrapped up in pizza dough. It looks so quick and easy. I'll be trying it. I'm also looking forward to your bread recipes as you participate in BYOB.curious to follow your BYOB.

Peter M said...

I like it, I like it...just add your new profile pic you have floating around....connect with your readers even more.

Or...just hand out stromboli samplers!

Bellini Valli said...

I love your new look Coco. I could use some of your stromboli right now.

Maryann said...

That's some beautiful stromboli Courtney! Brava! And I like your new look. It's nice and clean.

Nina Timm said...

Now look at you all dolly-ed up!!! You just had to take that pizza to a new level....very interesting!!!!

Ben said...

LOL yes, Americans love their food rolled in carbs. I didn't know what a burrito was until I moved here. That is so funny! :-p And I am loving this recipe. I make one similar but I will make it in a cast iron skillet next time. that is a good idea.

Dee said...

I was BMOB last year but then everything got a little crazy and we've been buying. I think I need to give the fancy and time consuming recipes a miss, and focus on a simple go-to everyday recipe. Your stromboli looks wonderful, Courtney.

~~louise~~ said...

ooooohhhh, can you hear me screeching? I LOVe stromboli. It's so funny though, I always "stuff" mine like an over loaded sausage & pepper hero with lots of mozzarella! I will try your fillings ASAP!

I like the "professional" look with your dash of pizzaz!

breadchick said...

I love stromboli and the new look is fantastic!

OK, I know what I'm having in NYC tomorrow after my meetings!

Proud Italian Cook said...

Nice new look, very fresh and glamorous!! It amazes me how people do this things! So techie!
Nice job on the stromboli! Looks great.
Are you staying warm??? Brrrrr! I'm dreading my heat bill!

Mochachocolata Rita said...

i ammm loving the new look, and the stromboli :)

well done!

Jeanne said...

Love the funky new header :) And I must confess I've never heard of stromboli before, but for a pizza fanatic like me it looks like a dream - thanks!

Heather said...

You should be proud of yourself! The new banner is pretty.

And stromboli is yummmmy.

we are never full said...

stomboli is a Philly invention and,being a philly girl myself, have to give you props on this one! and just so your readers know, a stromboli should never have ricotta in it like a calzone. that's one of the main differences. i love a good 'boli and would love one right now!

and i really like your new site design. much cleaner and the header is great.

joanne at frutto della passione said...

First of all, yes I love your new look, sorry it has taken me so long to comment, stomach flu is my excuse!
Stromboli!!! Never heard of them but wow do they every look good. I think that these might be a huge hit with my menfolk, thanks for sharing.