Best Bites: Tasty Stromboli
By Donna Erickson
Pack Tasty Stromboli in Your Weekend Picnic Basket
Picnics are the best excuse for a great family get-together. And preparing for the picnic can provide even more family fun, especially when you assemble and bake stromboli -- an easy-to-make Italian sandwich that bursts with flavor. You can choose the ingredients according to your taste. You may even make an extra peanut-butter-and-jelly version for your pint-sized picnickers.
Our favorite version -- and one that will be on our weekend menu often during these spring days -- is an easy recipe that makes two stromboli rolls to feed four to six people.
PHOTO CREDIT: Donna Erickson
STROMBOLI
1 loaf frozen white-bread dough, thawed and still cool (such as the Rhodes brand)
Olive oil
4 ounces fresh whole spinach leaves, washed and dry
6 slices pastrami or ham
6 slices provolone cheese
6 slices mozzarella cheese
1/2 cup sliced red pepper (fresh or processed in oil)
Here's the fun: Cut the loaf of thawed dough in half and roll out each half into a 12-by-8-inch rectangle on a lightly floured surface. Your kids might want to bring out a ruler or measuring tape to check the size as you stretch the dough into shape.
Let your kids brush the dough lightly with olive oil. Place 1/4 of the spinach leaves over each half of the dough, leaving about a 1-inch border all around where there will be no filling. Top the spinach with a layer of pastrami or ham, provolone, the remaining spinach, mozzarella and red pepper.
Starting from the long side, roll it up in a jelly-roll fashion, and secure the seams carefully by pinching the dough. (This will keep it tightly closed while baking.)
Place the rolls seam-side down on a lightly oiled baking sheet. Score the top of each roll with a small knife or kitchen scissors, making a few short slits. Cover with a cloth and let rise for 20-30 minutes at room temperature.
Bake at 325 F for 30 minutes, or until golden brown. To get a nice, crisp crust, baste several times with water or a light coating of oil when baking. Serve warm or cool and cut slices about 1 inch thick for serving.
If you are headed to a picnic spot, wrap the entire roll in aluminum foil and transport it in a cooler to keep it fresh. Slice when you arrive at your destination.
Cook's Tip: Pour marinara sauce in small bowls for a tangy dipping sauce.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2024 Donna Erickson
Distributed by King Features Synd.