Tuesday, June 5, 2012

Stromboli - More Pulled Pork Leftovers

Ain't the little piggy plate cute???  Twenty Five cents at a garage sale.. Who could resist?

And my Strombli sandwich... Who could resist this?

It is mostly a Philly Cheese Steak inspired rolled pizza.  I used my cold rise go-to pizza 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.

The "guts" of the sandwich is a bit like that Philly famous sandwich...

Pulled pork in place of the steak
Grilled Peppers and Onions
Cheese sauce (I made a provolone sauce)
It is optional to add a bit of BBQ sauce, especially if the pork has dried out a bit while it morphed into leftovers.  If your pork is still fork tender and juicy, I prefer to skip this ingredient.

OK... The sandwich is very simple to make...

Roll out a rectangle shape pizza

Top with your ingredients

gently roll the rectangle to form a tube

Moisten the edges either with water or an egg wash

Brush the egg wash on top, add some decorative tasty toppings... Me, I used my beloved SODOM and GOMORAH low salt substitute of equal parts coarse sea salt, garlic flakes, white and black sesame seeds.

Bake at 375 for about 15 minutes checking to make sure the dough is turning golden brown and delicious!

Like this...


  1. The piggies are adorable and your stromboli looks amazing!

  2. I'm not sure which I like better - the plate or the sandwich... Love the concept of pig on pig...

  3. I haven't made a stromboli in FAR too long...love all that wrapped up melty cheese. And the piggy plate is so cute!

  4. Typically, I realize those "extra time" ingredients when I'm reading to start cooking, lol. The stomboli looks good, I love all the peppers and onions, like a philly pork and swiss :)