Steak Onions and Blue Cheese Stromboli

LEFTOVERS... I LOVE Leftovers!

 I especially love unexpected leftovers...

Like the night I invited 6 people over for steak and potatoes, and 7 people showed.

It took a little tap dancing, but everyone is welcome and I do not run out of food.  So I started slicing the steak, adding a blue cheese sauce and quickly made a batch of sauteed onions and...

Viola...

But the best part, by passing a plate and letting people take what they wanted, I was able to have a BIG pile of leftover blue cheese, onion and steak just waiting for something special...

And for me, a quicky Stromboli (my new favorite sandwich)...

 I make pizza dough 4 "balls" at a time, so there is usually a ball of pizza dough in my fridge.  A Stromboli is simply a rolled pizza, sealed and served like a sandwich.  I used my usual GOTO Pixxa Dough...

Pizza Dough...

4 1/2 cups chilled Flour
1 3/4 tsp Salt
1 tsp instant Yeast
1/4 cup Olive Oil
1 3/4 cups COLD Water (40 degrees)

Makes 4 pizzas

OK, did you read the 2 cold ingredients. Takes an extra hour or two of planning, I measure the water and the flour and pop them in the fridge for a couple hours to get cold. The small amount of yeast, relative to the amount of flour and the cold will make for a flat bread, almost no fermentation (rise). Just enough to soften the taste, but not make a big rise.

In my pre Kitchenaid days, I mixed and kneaded this recipe in a gallon size ziplock bag. Worked great, largely I believe because of the oil in the recipe. Without that, the dough would be too sticky to mix in a bag. But this sure made clean up easy.

Here's what I did...

• Mix the dry ingredients first
• add the water and oil about a fourth of each at a time
• mix well until all the flour is hydrated and you form a large dough ball in your bag 
• continue kneading for about 10 minutes, or if you use your kitchenaid, use the dough hook attachment, and allow the machine to knead for 7 minutes
• And now, time to divide... Generously sprinkle a work surface with flour. Also, prepare 4 ziplock sandwich size bags (bigger works fine as well) by spraying the insides of them with spray canola oil.
• Plop the dough ball into the flour and coat well. Divide into 4 equal parts (or fewer if you know you are making larger pizzas). Put each dough ball into a prepared ziplock bag and refrigerate at least 6 hours, and preferably overnight.

 And once you have the dough and the leftovers, you have the Stromboli...

Just roll it our into a large rectangle.

Add the guts (in this case, steak, onions and a blue cheese sauce).

Brush an egg wash (water will work as well) on the edges.  This helps to seal the dough.

Roll up, pressing the wet edges together.

Set seam side down on a sheet of parchment paper.

Do some more egg washing on the top.  This helps the color, as well as aids the toppings to stick.  In this case, I used my beloved "Sodom and Gomorrah" mix of equal parts Garlic Flakes, Coarse Grind Sea Salt and Black and White Sesame Seeds.

Bake in a preheated 350 degree oven for about 15 minutes until the crust is golden brown and delicious!

As this sandwich is!