{"id":296,"date":"2010-05-29T16:06:14","date_gmt":"2010-05-29T23:06:14","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=296"},"modified":"2010-10-21T14:05:03","modified_gmt":"2010-10-21T22:05:03","slug":"stromboli","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=296","title":{"rendered":"Stromboli"},"content":{"rendered":"

I was first introduced to “Stromboli<\/strong>” as a kid. My Dad used to bring it home on special occasions. There was a little place in San Jose, CA\u00a0called Tony Di Maggio’s Pizza that claimed to be the home of the original “Stromboli<\/strong>” – Wikipedia<\/a> gives credit to Roman’s in\u00a0Philadelphia – but whatever – in my eyes, \u00a0Tony Di Maggio’s was the shiz and definitely knew what they were doing.<\/p>\n

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Di Maggio’s Stromboli included ham, salami, Italian sausage, mustard, American and mozzarella cheese, wrapped in dough – topped with butter, oregano, black pepper and homemade tomato sauce. Had I actually looked up the website prior to writing this post, I might have changed the way I created my first attempt… maybe next time.<\/p>\n

Foo’s Stromboli Ingredients:<\/strong><\/p>\n

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Trader Joe’s Pizza Dough
\nTrader Joe’s Pizza Sauce – w\/added Italian Seasoning
\n8 Slices Ham
\n8 Slices Genoa Salami
\n8 Slices Pepperoni
\n2 Cups Fresh Spinach
\n1 Medium Shallot
\n3 Mushrooms
\n1 Small Can of Sliced Black Olives
\nFresh Basil – I used 3 large leaves – shredded
\n8 Slices of Provolone Cheese (Thinly sliced from the deli)
\n2 Cups Shredded Mozzarella Cheese
\n1 Clove Garlic
\nSplash of EVOO for the Saut\u00e9ed Veggies
\n1 Egg White
\n1\/2 Teaspoon Poppy Seeds
\nFlour –\u00a0Used for Dough Prep<\/p>\n

The first step\u00a0was to preheat the oven to 450 degrees.\u00a0I then\u00a0removed the dough from the fridge and\u00a0let it sit out for 20 minutes.<\/p>\n

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I\u00a0saut\u00e9ed the garlic,\u00a0chopped shallots, mushrooms, spinach, and Italian seasonings in a little EVOO while I waited.<\/p>\n

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I then attempted to make my dough ball into a rectangle – hmm… guessing that is why all of the recipes online call for Pillsbury Refrigerated Pizza Crust – pop the can, unroll and you are golden. It took me 2 failed attempts with major dough rips and then my third attempt was semi solid – I did have several thin spots and flour all over my shirt, hands and face…\u00a0but in the end, felt it was as good as I was going to get.<\/p>\n

I started creating my masterpiece on the cookie sheet. I went meat heavy on Dan’s side and veggie heavy on mine.<\/p>\n

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I started off with sauce down the center of the dough. I used 3\/4 of the small Trader Joe’s Pizza Sauce\u00a0container. I then layered the meat and put the provolone slices\u00a0between the meat layers. I really don’t think the order matters. I got to where I was just throwing things on randomly. A little more olive here, some mushrooms here, basil everywhere…<\/p>\n

The next step was to fold the sides in, creating a seam on top and then fold the ends under.<\/p>\n

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I used a brush and coated the outside with egg white and then sprinkled on the poppy seeds. I placed the Stromboli<\/strong> in the oven and checked it at 20 minutes. I ended up putting it in for another 10 –\u00a0until golden brown.<\/p>\n

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You can definitely see the thin spots – the cheese grease shines right through them – yum! I let the Stromboli cool for about 10 minutes before slicing.<\/p>\n

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This my friends was Stromboli<\/strong> heaven on a plate… We both LOVED it! The two of us finished all but 2 slices and I will definitely be making this again.<\/p>\n

Thank you Tony Di Maggio’s and Dad for bringing this tradition into my life… so happy to be able to re-create it to share with Dan – too bad I waited this long to do it.
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I was first introduced to “Stromboli” as a kid. My Dad used to bring it home on special occasions. There was a little place in San Jose, CA\u00a0called Tony Di Maggio’s Pizza that claimed to be the home of the original “Stromboli” – Wikipedia gives credit to Roman’s in\u00a0Philadelphia – but whatever – in my … <\/p>\n

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