When I was a kid, Friday nights were usually lentils and pizza night. Sometimes, pizza wasn’t regular pizza but stromboli – a rolled stuffed pizza. I have served stromboli’s in the same way but also as an appetizer at parties either in the winter or summer. The stuffings may vary based on the season. This recipe is for a spinach and mozzarella stromboli but you can replace those ingredients with browned sweet Italian sausage, red peppers and mozzarella or, in the summer months, fresh tomato slices, fresh mozzarella and basil.
In my family, we always made our own pizza dough but for stromboli’s, storebought dough works fine. There are some tips however, that stromboli makers should beware of and here are my well learned tips.
- Use only pre-made pizza dough from a bakery, pizzeria or Italian delicatessan.
- If dough has been refrigerated, it’s important that it’s at room temperature before stretching it out and preparing it.
- Sprinkle a baking sheet with a hand full of flour and put the dough on the sheet and cover with a clean dish towel. Let it sit for about 2 hours, turning over in between.
- Sprinkle some flour on the counter top and press the dough down. Using both hands, stretch the dough in a circular motion. Alternate the hand stretching with a small roller or rolling pin, sprinkling with flour.
- The dough should be rolled out to an oval shape that is length and width of a baking sheet.
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