Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Stromboli recipe?

edited 4:32AM in EggHead Forum
I am looking for some suggestions on what to put in a stromboli this evening. I am interested in something a little different.

Comments

  • i haven't tried this yet. i've been cutting and saving interesting recipes to try. i don't remember where i copied it from off hand either. here goes:

    Stromboli and Garlic Knots
    Pizza dough is needed for both recipes.
    Pizza dough:
    1 – cup warm water, 105° - 115°
    1-1/2 - tblsp sugar
    1 - package of dry yeast
    3 - cups + bread flour
    3/4 - tblsp salt
    1 - tblsp olive oil

    Mix water, sugar and yeast in a bowl and let proof for 5 minutes. Put flour, salt and olive oil in bread machine or mixer and add fluid. Let rip on dough cycle of bread machine or mix until dough pulls away from side of bowl and let rise for 1 hour. Coat dough with olive oil, cover and proof in the refrigerator for 4 hours or overnight.

    This recipe will make two strombolis, two 12” – 14” pizzas, or 30 or 40 garlic knots.
    Stromboli:
    1/2- Pizza dough recipe
    3 - tblsp, or to taste, roasted garlic mashed in olive oil
    6 - oz grated mozzarella / provolone cheese blend
    1/4-1/3 lb slicing pepperoni
    Parmesan / Romano cheese blend to taste
    Roll out dough to 8” X 14”.
    Spread roasted garlic in a wide strip the length of the dough. Evenly spread cheeses leaving ½” plain on the edges.
    Layer pepperoni evenly.
    Roll from long side, don’t roll too tight
    SLIGHTLY moisten edge and pinch tight to seal, do the same with the ends
    Egg on your pizza setup, you can do two at once, at 450 for 15-20 minutes until nicely browned.

    Garlic Knots:
    1 - pizza dough recipe
    1/2 - cup chopped parsley
    1/2 - head garlic crushed in garlic press
    1/2 - cup olive oil
    Parmesan / Romano cheese blend
    Mix parsley, garlic and olive oil and let sit for at least 1 hour. Roll out dough to ½” and cut in strips 1” X 4”. Roll slightly and tie in a loose ½ knot. Egg on pizza setup at 450° for 10 -15 minutes until browned. Toss them in bowl with garlic mixture until well coated and then sprinkle with cheese.
  • ChuckChuck Posts: 812
    stromboli.jpg
    <p />BlueSteel,[p]I do stromboli quite often with great results on the egg. Besides the regular (cheese, pepperoni and I always add roasted garlic) I like several others. Roasted garlic, cheese and roasted peppers is good. The mushroom stuffing , and of course cheese and roasted garlic, from Mad Max's stuffed tenderloin recipe is nice as well. I have also done a spinach, garlic and fresh mozzarella one (make sure you really dry the spinach on this one). I have added some sauted onions to them as well. [p]Have a great day.[p]Chuck[p]
    [ul][li]Mushroom Filling[/ul]
  • guavawoodguavawood Posts: 213
    Chuck,[p]sorry...I'm ignorant. What is stromboli? That looks like 2 delicious pizzas and a calzone looking thing in the middle. Both look great but which is stromboli and how do you make it?[p]Aloha![p]Greg
  • ChuckChuck Posts: 812
    guava wood,[p]The calzone looking things are stromboli. Rolled more than folded like a calzone but similar. The link has my pizza dough recipe as well as how I make stromboli and garlic knots.

    [ul][li]Stromboli and Garlic Knots[/ul]
  • guava wood,[p]From growing up in Philly, Calzones are anything without tomato sauce ie Ham and Cheese Calzones. Stromboli's have sauce in them. Could be different from where ever you live, but that is the difference for me.[p]But what is real funny is in Italian, calzones (cal-ZON-es) means girls under pants or panties!!!
  • guavawoodguavawood Posts: 213
    ShorRib,[p]thanks![p]at least a Philly calzone is edible...
  • MPHymelMPHymel Posts: 1
    said:
    guava wood,[p]From growing up in Philly, Calzones are anything without tomato sauce ie Ham and Cheese Calzones. Stromboli's have sauce in them. Could be different from where ever you live, but that is the difference for me.[p]But what is real funny is in Italian, calzones (cal-ZON-es) means girls under pants or panties!!!
    That's so funny, in cajun, we used the term calson (kahl-sohn) to refer to boys underwear. I often wondered if there was some connection to the name given the dish, considering the shape of the dough or color before baking. Hilarious.

    Kamado Joe Classic
Sign In or Register to comment.
Click here for Forum Use Guidelines.