Pizza Stromboli

Stromboli, calzone..........what is the difference?  Did you ever wonder?  Can you believe the difference is only in the sauce?!  A stromboli has the sauce on the inside, a calzone, no sauce you DIP it in sauce.  Crazy eh?  I know.  Just a little tidbit of useless information that you will remember only at times when you need to remember something important.  HA!

This another one of those things that reminds us of "home" back in NJ.  We used to get the best stromboli from Manny's, downtown in our little town.  Cheesesteak stromboli.  Oh yea, baby.  Anyway, that being said, we decided to make it more of just a regular stromboli.  I mean, to be honest, it is like an inside out pizza, anything you can stuff in this bad boy will do.  You can call it what you want, we would have liked mushrooms in this bad girl, but, alas, I had none!  So if I had to change anything it would only be the addition of that.  We had made 3 huge balls of mozzarella a couple of days prior and were desperate for ways to use it up. 

When I tell you that you will need thin sliced beef, use an inexpensive cut of stead or lean roast.  I buy it already done at my Asian market actually.  Feel free to subsitute Italian sausage, just brown it obviously before using!

Let's get your stromboli made.....trust me, you need it NOW!

You will need:
1 lb thin sliced/shaved beef
1 tbsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
1 1/2 cups marinara sauce
1 lb mozzarella (shredded or a ball that you have sliced)
1 ball of pizza dough (my recipe makes 2 pizzas)
1 egg beaten with a splash of water for egg wash

Preheat oven to 450 degrees.  In a shallow pan, brown your beef.  Add in all seasonings at this time too.  When the beef is browned add in the marinara, shut the heat off and let it cool.  Roll your dough into approx an 8x14 rectangle.  Place on a parchment lined cookie sheet.  Spread meat mixture unto dough, leaving a 1 inch border.

Now, add the cheese!!!!

Egg wash the end that you are going to roll TOWARDS so it will "glue the same.  Next, you gotta loosen up and let 'er roll baby........

Cut a few slits for vents!  Sprinkle with some pepper and Italian seasoning or nothing at all.  Egg wash the entire loaf and in to the oven she goes!

You SHOULD end up, after 30-40 minutes with something like this....

I recommend letting it sit 10-15 minutes before slicing.  Hey don't give me that look OR that sigh, you will live and your non 2nd degree burned mouth will thank me for it.

Your "strombooooooooooooooooli, YES" chefwannabe

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