::From the Archives because I'm in the Caribbean right now!::
Stromboli is very similar to calzones. The main difference is that Stromboli is traditionally made with French bread and is rolled up instead of folded over. In my experience another difference is that calzones usually have a sauce inside where as I’ve never had a Stromboli that had any sauce in it. Although it’s nice to have some warm marinara sauce on the side to dip with.
My sister helped me with these this week and it was a lot of fun. We actually ended up making three Stromboli! First we used a 10 oz can of purchased French bread dough. We divided it in half and rolled it out but it was difficult to get it wide enough so we ended up with two long skinny "pizza sticks" (as my nephew called them) instead of a Stromboli! They were a huge hit with my 5 year old nephew, but it wasn’t what we were going for! Next we used some refrigerated crescent rolls and that worked out MUCH better! The final product we photographed is the Stromboli we made with the crescent roll dough. You are of course more than welcome to make your own French bread dough if you have the time and are so inclined. You can also make these with pizza dough.
1 lbs ground Italian Sausage, fully cooked and broken into small pieces and then drained
1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
4 Green onions, finely chopped
4 oz. crumbled feta cheese
½ cup shredded Italian Cheese blend
2 tsp lemon juice
2 (8 oz) cans refrigerated crescent rolls
1 egg white, beaten
Italian Seasoning
1) Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray. In a large bowl combine all ingredients except the rolls, egg white and Italian seasoning.
2) Roll out 1 can of dough onto a baking sheet. Firmly press together the edges and perforations. Spread half the sausage mixture over the top of the dough and roll up jelly roll style and pinch closed to seal, do the same at the ends.
3) Brush the top with the egg white and sprinkle with Italian seasoning. Cut 4 diagonal slits across the top to vent. Repeat with the second can of dough.
4) Bake 25-30 minutes or until golden brown. Let cool for 5 minutes and enjoy. Serve with warm marinara to dip if desired.
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