Sunday, April 14, 2013

Holy Stromboli!


Here is a stromboli recipe I created to enter into a recipe contest (just for the heck of it, and no, I didn't get chosen as a finalist...sniff, sniff). It was the first recipe contest I ever entered. I don't really tend to make up my own recipes very often, but it is probably a good talent to learn, and it's kind of fun to enter contests. So, I thought I would give it a go.


Salami Stromboli

Ingredients:

1 can (13.8 oz) refrigerated pizza dough
1 (10 oz) package chopped spinach, thawed
12 thin slices salami
6-8 slices provolone cheese
2-4 tbsp. pesto (to your taste)

1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. Parmesan cheese
Cooking spray

Directions:

Preheat oven to 400 degrees F.

Open can of pizza dough and lay out on work surface.

Squeeze excess liquid out of spinach and put spinach in a medium size mixing bowl. Stir in pesto, salt, and pepper until well-combined.

Place salami on top of pizza dough (leaving about 2 inches on each side). Top with a layer of provolone cheese slices.

Spread spinach mixture on top of provolone cheese. Fold edges of pizza dough over mixture to seal. Turn stromboli over.

Spray stromboli with cooking spray and sprinkle with shredded Parmesan cheese.

Bake for 20-25 minutes or until nicely browned. Slice into six portions.

Source: My creation.


Notes: I used Classico's pesto. They have a pesto that is made with soy instead of using walnuts, pine nuts, cashews, etc. (all of which my son is severely allergic to). Feel free to change the ingredient amounts to suit your needs. Need more meat, add more. Want less cheese? Don't use as many slices. I liked having 4 tbsp. pesto, but for some people, that might be too much. You know yourself and your family. Make this to suit your own tastes.

2 comments:

  1. This looks yummy! You should have been chosen. I vote for you!

    ReplyDelete