Meat lovers OR Vegetarian versions
Looking for some March Madness munchies? Even without a tournament happening, we still get in the mood for game time food, very much like football season, and Stromboli works whether the ball goes through the hoop or the goal posts.
I’m also happy to say that this is my 150th post! Time really does fly! So I’m glad to be bringing one of my favorites at this milestone.
Traditionally, Stromboli is made with cheeses and cold cuts wrapped in dough. The dough can be pizza dough, but I really like using puff pastry and the basic recipe found at pepperidgefarm.com is my starting point. That recipe calls for just ham and cheddar cheese, but long ago I starting mixing and matching deli meats to get more variety. Since The Carnivore loves his salami, I always make his with ham and salami and usually provolone cheese.
To make it, simply roll out the thawed puff pastry to a nice rectangle shape, about 16 x 12. Then, layer the cheese and meats.
Roll up the pastry from the short end and place the roll seam side down on a baking sheet.
Tuck the ends under to seal.
Then, brush the roll all over with an egg wash and bake.
That egg wash gives a beautiful golden finish to your pastry.
Allow it to cool, then slice and serve.
Not a carnivore? How about Vegetarian Stromboli? There are so many possible combinations of veggies for this! For me, the key is always lots of cheese. In a vegetarian version I start with whipped cream cheese, add the veggies and then add another layer of cheese.
For this version I’m using kale and tomatoes. I pre-treat the tomatoes by slicing them thin and sprinkling with salt. The salt will draw a lot of moisture out of the tomatoes, which the paper towel will absorb. Those sit on paper towels while I do my other prep.
The kale is torn into small pieces and massaged.
Assembly is similar to the meat version. Just start with the cream cheese, layer the veggies, then more cheese.
Roll up, seal and bake.
The slices are so beautiful!
The beauty of this is that you can make something catered to everyone’s tastes!
Enjoy!
Stromboli (meat lovers)
Ingredients
- 1 sheet Frozen Puff Pastry 1/2 of a 17.3 oz package, thawed
- 1 egg
- 1 TB water
- 1/4 lb sliced cooked deli ham or meat of choice
- 1/4 lb sliced deli salami or meat of choice
- 4 oz cheese sliced
Instructions
- Heat oven to 400F. In a small bowl or cup, whisk the egg and water together until smooth.
- Unfold the pastry sheet onto a lightly floured surface. Roll into a rectangle, approximately 16×12 inches.
- With the short side facing you, layer the deli meat on the bottom half of the pastry to within about 1 inch of the edge. Layer the cheese over the top.
- Starting at the short side, roll up like a jelly roll. Place roll seam side down onto a baking sheet. Tuck under the ends to seal. Brush the surface with egg mixture.
- Bake for 25 minutes or until the Stromboli is golden brown.
- Remove from baking sheet and let cool for at least 10 minutes before cutting.
Nutrition
Stromboli (vegetarian)
Ingredients
- 1 sheet Frozen Puff Pastry 1/2 of a 17.3 oz package, thawed
- 1 egg
- 1 TB water
- 4 oz whipped cream cheese chive flavor
- 1 small tomato sliced thin
- 2 kale leaves
- 1 tsp olive oil
- 4 oz cheese Italian mix, shredded
- ½ tsp Italian seasoning
Instructions
- Heat oven to 400F. In a small bowl or cup, whisk the egg and water together until smooth.
- Place tomato slices on a paper towel in a single layer. Sprinkle with salt and set aside.
- Tear the leafy parts of kale from the stems and place in a medium bowl. Tear into small pieces, sprinkle with olive oil and massage for 3-5 minutes, until softened and reduced in size.
- Unfold the pastry sheet onto a lightly floured surface. Roll into a rectangle, approximately 16×12 inches.
- With the short side facing you, spread the cream cheese on the bottom half of the pastry to within about 1 inch of the edge. Add kale in a uniform layer, followed by tomato slices. Layer shredded cheese over the top.
- Starting at the short side, roll up like a jelly roll. Place roll seam side down onto a baking sheet. Tuck under the ends to seal. Brush the surface with the egg mixture.
- Bake for 25 minutes or until the Stromboli is golden brown.
- Remove from baking sheet and let cool for at least 10 minutes before cutting.
Congratulations on your 150th post! And, mmm… that is some good looking Stromboli!!!
Thank you! 😀
Ehrmehrgherrrd!!! This looks INCREDIBLE! Perfect for stress eating during these uncertain times!!!
Just make sure you include some healthy ingredients to help deal with that stress!
Can’t wait to try these! Perfect variations for myself (not a big meat eater) and my husband (the meat lover)!
Yep, his-n-hers cooking!
I got this email this morning and made it for lunch today! (The meat version) So easy and yummy! I made a mayo, mustard, Horseradish and dill sauce for it. Thanks for the idea!
The sauce sounds yummy!
Great recipe! It was delicious! Thanks.
Glad you enjoyed it!