Tuesday, July 6, 2010

Caribbean Red Pepper Pesto in a Stromboli for 242sDay (Two for Tuesday)

I am living the 242 lifestyle.

BTW, I am gathering that 242 has become the accepted abbreviation for Two For Tuesday, the foodie event where we are encouraged to cook with and blog about "Real Food"!  Click HERE for the details, the only instructions were to post about "real Food".  Me, I like 242sDay better.  We will see what sticks.

I am not really going to post about the Strmoboli today, although it would certainly count.  The "wrapping" is my Pizza Bread recipe.  I use a Pizza Napoletana recipe I blogged about HERE.  Certainly all "real food".  I top it with an egg wash, and a mixture of equal amounts white sesame seeds, black sesame seeds and sea salt.  All these ingredients are "real food".

But what I am really posting is this Red Pepper Pesto.  

The original recipe came from one of my favorite bloggers, Penny, from LAKE LURE KITCHEN.  Penny has a terrific blog, an accomplished cook with the second best location I know of (let's face it, I am in the tropics... I win, but her Lake Home is a very close second).  Click HERE, and you will see what she did with her recipe.

Me, I have used this several times, and I will be blogging a couple of those uses here in the next couple of days.  I made a minor change to add the Caribbean twist, but it makes an incredible pizza, bruschetta, dip... well, many uses.

But today, I am showing a lunch I made from the leftovers.  I am in charge of Jackie's lunch.  She likes sandwiches or wrapped items as they are neater to eat at her desk.    I had a bit of pizza dough left, too much to make a single Calzone, but enough to make a fine little Stromboli. 

Here's the recipe for the Pesto as posted by Penny...
2 large red bell peppers, washed
3 garlic cloves, chopped
3 tablespoons pine nuts
6 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Freshly ground black pepper
Salt, if needed
I just kicked in about a cup of cut up fresh pineapple.  The extra sweet blends very well.

All a stromboli is; is a rolled up pizza.  Lay out pizza dough like you were making a medium thickness mini pizza.  Add your toppings, and start at one edge and roll.

Seal all the open edges.  I like to do an egg wash, just a beaten egg, brushed on.  then top with a pinch of paprika, and the sesame seed, sea salt mixture.

Bake for about 30 minutes, until a center temperature prob reads 190 degrees.

While I don't play along with Meatless Monday ... This would indeed make a great Meatless Monday Meal!

And I would bet dollars to donuts some of you OUTSTANDING cooks can come up with even more uses for this Caribbean sweet pepper pesto!  Any ideas???



  1. Man that pesto sounds wonderful! I would use it in just about everything!

  2. I like this 242sday acronym. I think it needs to catch on. I'm going to write it in my post tomorrow.

    This pesto sounds awesome! I love that you put pineapple in a stromboli. Party in my mouth.

  3. That pesto does sound fabulous...love the pineapple, what a great idea! I made stromboli a few weeks ago, but haven't posted yet. Thinking I need to make some more now! This is making my tummy growl...thanks so much to bringing it to Two for Tuesdays this week, Dave =)

  4. That red pepper pesto should be bottled and put on the shelves of every supermarket. Do you want to go into business together? I'm trying to finish my 242 post; the best fried green tomatoes I ever made.

  5. This stromboli looks fabulous....and that pesto! yum

  6. 242...I like it Dave! Haven't been around lately, but everything looks better and more delicious than ever!
    Hope you had a wonderful, safe July 4th weekend.
    This stromboli looks wonderful by the way!

  7. Sounds wonderful and I'm thinking perfect for a pasta dish.