May 14, 2014 | Featured, Lunch/Dinner/Sides,
Today I am travelling to Pittsburgh, Pennsylvania for International Quilt Market! Tomorrow afternoon, I will be doing a “Schoolhouse”- Schoolhouse is a series of workshops for shop owners. My presentation is called “New Ways to Move Old Merchandise.” This workshop will give shop owners some creative ideas to move out older stuff so they can fill their shelves with NEW STUFF that they order at Quilt Market. After all, we all love walking into our favorite quilt shop and seeing new stuff….
Today I’m doing another “throwback post.” This is not exactly a Homemade Stromboli recipe; it’s more of an un-recipe. What is an “un-recipe” you ask? Well, it’s basically just some guidelines for making something delicious. You can do your own variations based on whatever you have in your kitchen… So here we go…
A Stromboli-Like Thing Un-Recipe
I remember when I was a kid, my grandmother would always make Pepperoni Bread for specialoccasionsand it would getgobbled up… She never showed me how to make it, but I think it was basically frozen dough, provolone cheese and sliced pepperoni all rolled up and baked, kind of like a stromboli. Last week I had some pizza dough in the freezer, but no provolone or pepperoni. Hmmm….. what to do, what to do…..
I scrounged around in the fridge and found some cheddar cheese and turkey… but it needed something for flavor because turkey is a littleblahcompared to pepperoni… How about some hot pepper relish? Yeah, that’s the ticket…. And some cream cheese to hold it all together….
So this is what I did:
*Defrosted frozen pizza dough according to the package directions.
*Mixed the cream cheese with the pepper relish.
*Rolled the dough into a rectangular-ish/oval-ish shape.
*Spread cream cheese pepper mixture over dough. Placed turkey slices on top, then sprinkled the whole thing with shredded cheddar cheese.
*Rolled it up and tucked the ends over the seam.
*Placed on greased foil with seam down and cut a few slits in the top.
*Baked at 425 degrees for 20-25 minutes.
*Cut into slices.
*Devoured.
If you have pizza dough in your freezer, you can roll it up and bake it with whatever you have on hand… I laid in bed last night and thought of some other combinations (yes, these things do keep me awake at night)….
*Dijon mustard spread over dough, Swiss cheese, ham
*Marinara sauce and mozzarella
*Cooked ground beef or turkey, canned chilies or powdered taco seasoning mixed with cream cheese, cheddar cheese
*Cream cheese mixed with chutney or cranberry relish, sliced turkey or chicken, maybe even some leftover stuffing?? (oooh that sounds good….)
*Of course…. pepperoni and provolone
Do you have any other ideas for fillings? Do you have an ingredient or two that youalwayskeep in your freezer or pantry??
CarolK on July 6, 2014 at 2:39 pm
OMG! My mouth is watering. That recipe sounds sooooo delicious plus I love the fact that there could be a zillion ways to fill that Stromboli.
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Jacquelynne on July 7, 2014 at 10:06 am
Carol- that’s why I love making this. I can just use up whatever I happen to have on hand. It’s good to always have some bread dough in your freezer :)
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Donna on July 8, 2014 at 12:18 pm
How about corned beef, swiss cheese and sauerkraut?` Make it reuben stroboli!
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Donna on July 8, 2014 at 12:26 pm
Hummm, here’s another idea. Ground beef and cabbage stromboli! Would be an easier fix than when I make individual cabbage pockets stuffed with it! OMG! The possibilities are endless!
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Jacquelynne on July 8, 2014 at 1:44 pm
Donna- I knoooooowwwwww! You can do anything!
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Anonymous on July 31, 2014 at 9:30 pm
We keep Five Cheese Pasta Sauce, mozzarella, pepperoni, mushroom canned (in butter) or fresh and Jimmy Dean sausage regular on hand almost always just for either pizza or strombolis. If you do not want to deal with dough using a loaf of French or Italian bread sliced in half lengthwise will also work! Brown the ground meats first for which ever method of dough used.
If using the loaf of bread layer sauce and toppings on one side, the cheese on the other side. Once baked – about 400 for 20 min, seal in aluminum foil for about 10 minutes before cutting. I used the foil under mine to bake it then wrap after it is baked open faced. Yummy! Not exactly Pizza King but oh so close!Reply
Ann on July 16, 2015 at 7:28 pm
OMGoodness…..I will try this! I am so glad that I am not the only one that lies in bed at night thinking about things I can make. We all get tired of the same old things. THANKS 1
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Diana on July 9, 2016 at 1:13 pm
Dessert stromboli? Softened cream cheese mixed with brown sugar and cinnamon and a can of good apple pie filling. Sprinkle sugar on top before baking or drizzle with a simple glaze.
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Pat Simpson on July 31, 2019 at 11:19 am
Man you have made me hungry. Going to have to get some dough. Thanks!
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Robin L Harris on November 26, 2019 at 8:53 pm
Slices of salami, chopped ham, diced tomato, pepper and onion. And Mozzarella cheese! Yum!
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Liz on September 30, 2020 at 5:34 pm
Ohhhhh! This Aussie hasn’t heard of Stromboli! What have I been missing! The possibilities seem endless. I make my own pizza dough so ……
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Gayla Watley on September 13, 2023 at 12:25 pm
We use Pillsbury Croissant dough… but don’t take the pieces apart, keep it as it comes in the can. 2 long rectangles in each can. (use 2 packages of dough). Unroll them out on a cookie sheet and put a mixture of cooked sausage and cream cheese on each rectangle. Top the rectangles with 2 more dough rectangles. Bake according to dough instructions on the can (about 17 min). When golden brown cut into slices and eat. YUMMY!
Other idea is Cream cheese mixed with your favorite Jelly. Try cactus jelly orwatermelon Jelly.
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