BetterMost Community Blogs > Cellar Scribblings
Cellar Scribblings
CellarDweller:
--- Quote from: serious crayons on April 07, 2019, 12:36:26 pm ---That sounds great! What do you put in yours? What kind of bread substance? Do you have to keep them warm?
--- End quote ---
I go quick and easy. I use the Pillsbury pizza dough in the can. Pop it open, spread it on a pan in a rectangle shape, fill it with pepperoni and mozzarella, roll it up and bake it.
In the past, I've used sausage and cheese, and buffalo chicken.
serious crayons:
--- Quote from: CellarDweller on April 08, 2019, 09:49:31 pm ---
I go quick and easy. I use the Pillsbury pizza dough in the can. Pop it open, spread it on a pan in a rectangle shape, fill it with pepperoni and mozzarella, roll it up and bake it.
In the past, I've used sausage and cheese, and buffalo chicken.
--- End quote ---
Any kind of sauce inside or out? If you make them at home to take to a pot luck, do you have to keep them warm or put them in the oven when you get there, or can you serve them cold?
CellarDweller:
It depends on what kind of stromboli I made. If it was stuffed with buffalo chicken, I would serve it with bleu cheese or ranch to dip.
pizza toppings (pepperoni, meatballs) get served with a marinara sauce.
I make them a few hours before the event, let them cool a bit, and then slice. I usually will warm the marinara sauce up to serve that hot with the sliced up stromboli.
serious crayons:
Thanks for the info, Chuck! They sound delicious and reasonably easy and something I could try sometime, even though I'm not of Italian descent.
CellarDweller:
They are pretty easy to make, but I do have a tip for you.
You can't follow the cooking directions on the package.
Those directions are for a pizza crust, which is flat. The directions may be something like "cook at 375 for 20 minutes", and if you do that, the dough outside will be cooked, but because it's rolled up, the dough inside will be raw.
After I roll the stromboli up, I set the oven for 300, and cook it for about 30 - 40 minutes. You have to eyeball it, and once it starts to turn a nice brown, it's done.
Also, you shouldn't use too much stuffing, otherwise the stromboli will split apart when it cooks.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version