STROMBOLI

This recipe KICKS BUTT!  Think rolled up pizza.  And a very interesting thing... Stromboli is not Italian food.  It is a US invention, and fairly recent, dating back to only 1950.  Invented in Philadelphia, at Romano's Pizza by Nazareno Romano.  The sandwich is named for an Ingrid Bergman movie.  The restaurant is still in business, still family owned, and would be worth a trip to hunt down... http://www.romanostromboli.com/


The movie, Stromboli was banned in Memphis, TN.  It also was suggested that no priests attend any screenings.  Must be some movie, but that is a post for another blogger...


The rolled sandwich Stromboli is delicious, and easy to make... As easy as a pizza.


It starts with a pizza dough.  Conveniently enough, recently I made a batch of dough that freezes well... Pizza Napoletana - Bread Baker's Apprentice #11.  


In addition, you need...


1/2 pound thinly sliced Salami
1/2 pound sliced Provolone Cheese
1 cup Spinach with stems removed
1/4 cup diced Onions
1/4 cup diced Red Bell Pepper
2 TBS "not your Grandmother's HERBES de PROVENCE", divided
1 TBS minced Garlic
1 Egg

If you want to make a terrific Pizza dough, click the blue letters.  Pizza Napoletana - Bread Baker's Apprentice #11.    You must use raw dough for this recipe, a pre-made pizza dough will not work.

If you want to make your own batch of "not your Grandmother's HERBES de PROVENCE", click the blue letters. Or, use your own mixture of Italian/Mediterranean spices like oregano, dill, thyme, rosemary, garlic, etc.

OK, once you have all the ingredients ready, it practically makes itself...

Roll out the dough thin (be sure to flour the surface...

Lay out a layer of spinach and sprinkle minced garlic on the dough...

Add a layer of onions, Red Pepper and top with the sliced salami...

And finally, top with the slice Provolone Cheese and 1 TBS of the "not your Grandmother's HERBES de PROVENCE"

And as shown in the photo above, start at one end and roll up...

Brush a beaten egg on the top and sprinkle remaining "not your Grandmother's HERBES de PROVENCE".

Bake in pre-heated oven at 375 degrees for 30 to 35 minutes.  Allow to rest for 10 minutes prior to serving...

I plated this with a quickly sautéed raw Spinach salad topped with a flavored garlic oil and onions.

And it makes a great leftover sandwich for your lunch!