Looking for a cheap and easy solution to feeding a crowd for the big game? This Game Day Stromboli will score big points!
What is the difference between a Calzone and Stromboli?
A Calzone is basically a pizza that has been folded in half. the ingredients (which usually include a healthy dose of Ricotta) are placed on half of the dough, and then it is folded over and baked. A Stromboli is rolled. the ingredients are arranged so that they will appear in layers, and entire thing should hold together when sliced. You can serve Stromboli in slices as an appetizer, or main course, whereas a Calzone isn’t going to work as well for your snack tray.
What to put in your Stromboli
I have spent a lot of the time on the road over the years. Eating out in airports and bus stations tends to be very expensive, and pretty underwhelming. I got into the habit years ago of making a few Stromboli the night before I would fly out. And that would usually get me through a day or two of travel with little out of pocket expense. This is a variation on that recipe, but beefed up for a big crowd. For myself, this dough recipe would usually make three small Stromboli that I could eat as I needed, and I would often fill one up with breakfast fixings. The instructions call for deli meat, and I went with a very typical Italian combination of Pepperoni, Salami, Ham and Mozzarella for this iteration. Don’t feel like that is what you need to do. Get whatever it is that you like from the deli. Or whatever is cheapest. Throw some leftover chicken in there with BBQ sauce if that is what you want to serve. Ground beef, veggies, ricotta, the sky is the limit. This is your masterpiece.
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Game Day Stromboli
Looking for a cheap and easy solution to feeding a crowd for the big game? This Game Day Stromboli will score big points!
Ingredients
- 1 cup warm water
- 1 tsp active dry yeast
- 1 tbsp Olive Oil
- 2 cups all purpose flour
- 1 tsp course salt
- 1/2 cup marinara
- 1 lb deli meat
- 1/2 lb sliced mozzarella
- 1 egg (beaten)
Instructions
- In a large mixing bowl, combine water, yeast and a dash of flour. Stir Briefly.
- Allow to proof for 5 minutes
- Add Olive Oil, flour and salt to mixture. Stir until well combined and cohesive.
- knead dough in the bowl 4-5 times.
- Preheat oven to 500 degrees
- Allow to rise in a warm, draft free area for 30 minutes
- Turn dough out onto a lightly floured surface and shape into a ball
- Press down on dough to flatten, and sprinkle flour over the top.
- Roll out into a rough 14 x 18" rectangle.
- spread Marinara over the surface of the dough, leaving a 1" border one 3 sides, and a 2" border on the last.
- layer deli meats and cheese evenly over the surface of the dough.
- brush the borders of the dough with egg wash, and fold all but the 2" edge up onto the fillings.
- Roll the dough and fillings into a tube towards the 2" border.
- Transfer Stromboli to a sheet pan lined with parchment or cornmeal.
- Bake 15 minutes at 500 degrees
- Rotate pan 180 degrees and bake an additional 15 minutes at 350 degrees.
- Remove from oven and let cool to nearly room temperature before slicing.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 848mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 14g
[…] it isn’t terribly good, or affordable. One of my favorite things to bring with me is a Stromboli that I will make the night before. But I always pack at least a few sandwiches and granola bars for […]