Friday, October 7, 2011

Stromboli, Mummy style

I love Halloween. When I was in school, the school lunch menu always had scary titles for the month like worms and eyeballs (aka. spaghetti and meatballs). Did your school do that? The school lunch menu that my children have doesn't have any creative scary titles. I don't want them to be missing out so of course we have "scary" tasty meals for the month.
The Stromboli gooey filling
Another reason I think I like Halloween is that it was the month to watch scary movies and scare everyone around you. I know I inherited this from my Dad since he would always scare us. Remember I warned you,  I will scare you if you watch a scary movie with me. I think I am immune to being scared by a scary movie. I can normally predict who will live and who will have to exit the movie early. My husband has banned me from the room while he watches them. One time my Dad's siblings came to visit and they decided to watch a scary movie. My poor husband was scared several times from them plus I helped.
 The mummy wrappings
 To celebrate Halloween I have decided to make a scary Stromboli. I am normally good and try not to buy the little cookbooks found at the grocery store checkout but I can not resist the Halloween ones. So again this year, I broke down and bought the Easy Halloween by Pillsbury. This stromboli recipe was inspired by their Mummy Stromboli. You could use refrigerated pizza dough or crust but I made mine.

Do you like his face?
Stromboli, Mummy style  
1 Tbsp olive oil
1 lb. sweet Italian sausage
1 medium onion
3 clove of garlic
5-6 mushrooms
1 bunch of broccoli rabe
1/4 cup of red peppers
10 pepperoni
1 Pizza dough (see below for recipe)
8 oz. package of Italian cheese blend
3 slices of provolone
additional olive oil for brushing the dough

  1. Heat a skillet with the olive oil over medium heat.
  2. Place your dough on a flour surface and roll out. This should only take about a minute to do.
  3. Brown the sausage for several minutes.
  4. While the meat is browning, chop your vegetables. I chopped mine small except the broccoli rabe.
  5. Add the vegetables to the skillet.
  6. Chop the pepperoni and add it to the skillet.
  7. Stir the skillet mixture every few minutes for five to ten minutes until your sausage is cooked through.
  8. Add half the package of cheese to your skillet mixture and stir.
  9. (It will look gooey but its good because it will hide some of those vegetables.)
  10. Take your dough and roll out into a long rectangle about 7 x 11.
  11. Move the dough onto your cookie or pizza sheet.
  12. Take scissors and cut about 2 inches into the dough on the long sides of the rectangle. Keep doing this with about a 2 inch space between each cut. Repeat on other side. There needs to be a large space in the middle for the filling.You are basically cutting strips that will wrap around the top of the filling.
  13. Place half a slice of provolone down the middle of the dough. The cheese should not be on the sliced dough.
  14. Place the skillet mixture down the middle of the dough.
  15. Cover with the remaining cheese.
  16. Take a strip of the cut dough and pull over the skillet mixture. Alternate pulling the strips over the dough from both sides to make it look like a mummy.

Pizza Dough
Prep Time: 20 minutes
Total Prep Time: 1 hr 10 min

1 1/2 cups water, around 110 degrees F
1 envelope instant dry yeast
1/2 tsp sugar
3 1/2 to 4 cups bread flour, plus more for rolling
1 1/2 tsp kosher salt
2 Tbsp olive oil, plus a little additional
1 tsp oregano
A couple sprigs of rosemary

1.  Make sure your water if not too hot or too cold for the yeast. I do not use a thermometer but the inside
     of my wrist (like when you check the temperature inside a baby's bottle).
2.  Add the sugar to the water with the yeast. Stir and put aside. I like to do this just to check if the yeast is
3.  Grease the inside of a large bowl and set aside.
4.  Dust a clean area for rolling and leave some about 1/4 cup of extra flour on the side of the area.
5.  Mix the bread flour and salt in a bowl.
6.  Add the yeast water and the olive oil to the flour. Stir until it starts to clump together or becomes to hard to stir.
7.  Knead the dough together for about 3 minutes. Add the oregano and fresh rosemary and knead for 2 more minutes so the dough comes together and starts look smoother.
8.  Use the reserved flour on the side if the dough is sticky. If the dough becomes too dry, add only a little water.
9.  Add the dough to the greased bowl and flip it. This way both sides of the pizza dough is greased.
10.Cover the bowl with plastic wrap and wait an hour or two. I do spray the plastic wrap with a nonstick before covering the dough.
11.The dough should have doubled in size in one hour. I have let it sat for two hours and it was fine.
12. Punch down and use above.
Recipe adapted from Bobby Flay

Did you already know........
-Stromboli are similar to a calzones.
-Stromboli are usually oblong in lenth. Calzone are usually a semi-circle.
-Stromboli originated in Pennsylvania and Calzones are from Italy.

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