Monday, February 21, 2011

Super easy stromboli

This is the most delicious stromboli and its so easy to make. Don't pass this up when you have some kind of event coming up. This is the kind that you slice and walk away with it, not the "lets make it look pretty on a plate" meal. BIG THANKS to Almost Bourdain's Ellie for putting me on her awesome site for shout outs!
Got to get a new camera I just realized one of the cats chewed the wire a bit so now I have to strategically wiggle the wire around until it connects on the computer : / got a bunch of recipes done and lined up to post so check back a few time this week :D
You need....
1 roll of french bread by Pillsbury unroll it on a greased baking sheet
2-3 tbsp room temp butter (for spreading on top)
4-6 tbsp tomato sauce I used Classico because that's all Jon will eat besides my homemade gravy/sauce
onion powder, garlic powder, salt, pepper, italian seasoning grinder (between the onion and garlic powder)
This is a no measurements meal (great right?) It's made to suit a person's taste so if you don't like pepperoni or only a little just put that ammount in. Same with cheese you can use mozzarella or some other lovely melting cheese that you enjoy (we sometimes add muenster cheese slices).
Gently unroll the bread onto a greased baking sheet
NOT TOO MUCH GRAVY/SAUCE it will get soupy and TOO wet inside the stromboli if you do too much you just want a bare thin spread of gravy on your dough.
Spread your cheese and pepperoni out I used about 1 1/2 cups mozzarella
Roll that sucker up and tuck the ends under so it looks nice. Its okay if your end of teh dough is not underneather the roll or on the side or top. Its fine don't worry.
Kitchen commando kitties coming in for pepperoni which they will never get.
Slather with butter on top and top with spices
Bake at 400F for 19 minutes. Allow to cool for 5 minutes then slice in and eat.
Your roll when finished should have an almost too browned look to it you dont want your inside dough to be uncooked if you think it's not ready wrap the tin foil up around your stromboli so it will stop browning so fast and you get a longer cook time out of it. Sometimes you have to depending on how much ingredients you put in and the ammounts.

Don't forget you can probably add some veggies into this like spinach or something for some vitamins

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