Okay, so stromboli is not just for birthdays. It just so happens that my mom and I used to make it a lot and I thought, for her birthday, that it might be nice to make it for her again. I may have traveled 1,300 miles to celebrate with her. Anyway, back to the stromboli. Unlike a calzone, I do NOT put pizza sauce in, nor do I put tomato in it at all. Sooo, with that said, I opted to make my famed stromboli. nom nom
First of all, you must get the oven preheated to 350. While that’s getting all nice and toasty, get a frying pan going with some olive oil. In that, cook up some diced green pepper and slices of onion. Cook it through on medium until the onion is cooked through. I added a half pound of the shaved beef to the pan and kicked up the heat a hair to get the pan hot.
While I had been handed a glass of Moscato wine (that’s a sweet white wine), before I took a sip, I may have dropped a few drops into the pan to keep the meat moist. When that cooked off a bit, I was dropping in the mushrooms. Cooked those through.
Then I went looking for a rolling pin to roll out the dough. But, being at my mom’s house, a normal rolling pin wouldn’t exactly be found in her kitchen. So I found this random beauty in a drawer…
It looks like some sort of weird futuristic kitchen device. Why do you need two ends to a rolling thingy?
Anyway, I layered on some American cheese and then started scooping on the filling.
I may have gone overboard and overfilled it, but I pulled the dough over and then cut a few little holes in the top of the dough to let it breathe. Bake for 25 minutes or until the top is browned.