When I get a hankerin' for a hot, bready, meaty, cheesy stromboli(some call it a calzone, but they are probably Sicilian)
...I make me some fresh pizza dough in my breadmaker...
Then I roll out the dough, scoop some thick, red tomato gravy (w/salciccia, fresh mushrooms, whole black olives and onions) onto it.... and some cheese...
fold it in half and crimp the edges, then bake it at 425 degrees for 20-25 minutes...
Why, then I let 'er cool some......slice it in half with a bread knife, and shamelessly bury my face into it.
Good are!!
6 comments:
We don't eat them much in these parts....kinda foreign yankee food but I tell you they are good. That one looks outstanding.
Looks friggin' delicious AND it looks like a calzone. There are an abundace of pizza sub shops here in my neck of the East and a stromboli and calzone are different things on the menue at the same shop. From what I've seen, the stromboli is like a bread burrito, thinner bread than the calzone and the calzone is like a bread pizza folded in half. Usually the calzone does not have the same filling as the stromboli. This is just my observation. I've had many stromboli but I've not purchased a calzone.
What do use for a crimping tool? Is it in-expensive and can I get one at Lowe's?
I would eat that!
Quit hurting me!!!
I use ground up meatballs and Italian sausage in mine with some mozzarella and ricotta
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