Stromboli- Dinner in 30! 

Unlike a calzone, a stromboli does not contain sauce. Invented in the 1950’s on the east coast in Pennsylvania.

An Italian Restaurant & Pizzeria claims to be the first to have used the name, Stromboli. Rumor has it the pizzeria owner had experimented with “pizza imbottito”, or “stuffed pizza”, and added ham, salami, cheese and peppers into a pocket of raw bread dough. A family member suggested he name it after the recently released movie Stromboli, which, at the time was notorious for an off-screen affair between married actress, Ingrid Bergman, and married director, Roberto Rossellini that resulted in a love child. Remember, it was early in the 1950’s. Can you imagine how scandalous this must have been back then?

Traditionally, Stromboli’s are filed with layers of thinly sliced salami, pepperoni and smoked Provolone cheese then baked in a flaky crust that was rolled into a log. Often referred to as a turnover. Serve with additional sauce on the side for dipping. Today- you can use any filling imaginable.

Personalize your Stromboli !

Ingredients:

1 pound ready made pizza dough

1 cup spicy pizza sauce

1 cup grated smoked provolone or substitute with mozzarella cheese

2 dozen slices of good quality salami

20 slices thin cut pepperoni substitute with deli ham

1 egg, beaten for egg wash

Additional pizza sauce for dipping, warmed.

Method:

Preheat oven to 375’F. Prepare a high sided baking sheet with parchment and spray lightly with non-stick cooking spray.

Place the dough on a clean lightly floured work surface roll out to approximately 10×16 inch rectangle. Roll up onto the rolling pin and transfer the dough into the parchment- lay flat.

Spread pizza sauce over 2/3’s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges.

Top the sauce with half the grated cheese, salami and ham. Top with remaining cheese.

Brush the blank strip of dough with the egg wash. Fold in the ends ( sorta like rolling a burrito ) about an inch, and brush them with egg wash as well. This will assist with the Stromboli from oozing out all its goodness in the oven.

Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Bake seam side down to keep closed.

Brush the entire Stromboli with the additional egg-wash and gently cut thin slits on the top of the dough every 1-2 inches.

Sprinkle with Parmesan cheese and bake 8-10 minutes or until crispy and golden brown.

Remove from oven, cool 5-8 minutes and slice into pieces. Serve with additional pizza sauce for dipping or drizzling.

30 Minutes to Fancy! Halibut, En Paupiette! 

In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil – and then cooked in the oven. Seriously though- cooking anything in a pouch will create a delicious infused meal. In this case, the white fish and veggies stays so juicy and moist. They are all benefitting while being bathed in olive oil, and citrus lusciousness. 

All in 30 minutes or less! 

Ingredients:

2-4 medium Yukon potatos, sliced into very thin rounds about 1/16th-inch thick

10-12 Asian pea pods, cleaned

1 bulb fresh fennel cleaned and sliced thin

2 green scallions, cleaned cut in halve. Vertical .

4 -6 Tablespoons good quality olive oil, divided

Himalayan salt and fresh ground pepper to taste

2 white fish filets, about 6 ounces each

1 orange, zested and juiced

1 Meyer lemon, zested and juiced 

2 sprigs of fresh thyme 

2 Tablespoons fresh parsley chopped, for garnish 

1 bunch of fresh chives for garnish 

Method

Preheat oven to 400’F. 

Cut a 2 / 12-14 inch long sheets of kitchen parchment. Fold each piece in 1/2 and make a crease. Open back up revealing crease. Spray with your favorite non-stick cooking spray. Set aside on a high sided baking sheet.

Slice the potato, fennel very thin, about 1/16th of an inch. Add half the potato slices in the center of the parchment working only on one side of the crease ( as the parchment will be folded over later) fan the vegetables in a circle slightly overlapping the previous vegetables in a pattern. Potatoes, fennel then pea pods. Making sure to distribute the vegetables evenly among the pieces of parchment. 

Gently drizzle the potatoes, fennel and pea pods with about 1 tablespoon of olive oil, season with salt and pepper. Repeat this process with other sheet of parchment, and the remaining potato, fennel and pea pods

Top each portion of vegetables with 1 filet. Top each filet with a scallion. 

Evenly drizzle each filet with about 1-2 more Tablespoons of good quality olive oil and again season with salt and pepper. 

Zest the citrus, and set aside. 

Cut the orange and lemon in 1/2 and squeeze half the juice of the lemon over one filet, and half the juice over the other filet. Repeat with the additional citrus. Discard remaining rines. Add additional citrus slices to packet if you wish for a more intense citrus flavor. 

Top each with a sprig of fresh thyme. Fold foil over at crease and begin sealing packets, by crimping parchment in one inch increments drawing to a close in a 1/2 moon shape. Make sure to tightly crimp from one end to the other – consistently folding each seam so the olive oil and citrus juices will not leak out. 

Carefully place high sided baking sheet in the oven and bake for about 20-25 minutes. 

Remove from the oven and carefully open one packet by crimping back the ending of the crimps. Do not tear open just in case you need additional steam time. 

Check for doneness of both packets and and if necessary, return to the oven for an additional 5 minutes, or until done. 

Remove from oven and place the whole packet on a serving dish and top cut open with scissors-  pulling cut parchment back to reveal the meal-in-the-pouch. Garnish with remaining citrus zest, chopped parsley and chives. 
Serves two – want more just make more pouches.

Yum! 

Chefs Notes

Before serving, tie pouch ends with butchers twine for a more rustic look.

Top off with a little white wine in each pouch before cooking, for additional flavor.