There is a local (The Portland Pie Company, Maine) company that makes the most wonderful pie dough. It is sold in our local grocery store, and available fresh daily. Ok, so DIY or pizza parlor would be the freshest, and many pizza parlors will sell you a ball of dough (pop in on your way home from work). If your local grocery sells dough, it can be kept on hand, defrosted in the morning and used for a multitude of recipes, Stromboli being one.
Stromboli can run the gamut from being stuffed with salami, ham and cheese, to roasted vegetable that need to be pre-roasted, thus requiring a bit more work. We roasted the eggplant with a kebab spice blend and then topped it with a smoked mozzarella.
- 1 large ball of fresh or defrosted pizza dough
- 2 medium eggplant, sliced thinly
- smoked or regular mozzarella (packaged, not fresh)
- kebab seasoning or seasoning of choice
- olive oil
Preheat oven to 400°F/200°C
Wash and slice eggplant into thin slices (about 1/4"/.7cm).
Place on a parchment lined baking sheet and roast for 20 minutes until softened and some of the moisture has cooked out.
Allow to cool before layering on the dough.
Remove from the parchment to a plate or cooling rack.
Reline the baking sheet with a fresh piece of parchment.
Slice mozzarella into thin slices.
Divide dough into 4 equal parts.
Roll out (or stretch, but it will be much easier to roll them into strips) to a 4"x8"/10x20cm strip.
Once dough is rolled out, place a layer of the roasted eggplant on each strip in a single layer.
Repeat with the mozzarella.
Roll the dough with the eggplant and mozzarella gently.
Place on a parchment lined baking sheet.
Coat with olive oil and put in oven.
Bake for 15- 20 minutes until the dough is a rich golden brown (remember the dough needs to be cooked on the inside of the roll).
This is a great way to use leftovers. From chicken cut into strips to last nights cooked vegetables, add a little cheese and seasonings and a new meal awaits you.
Additional info on Stromboli making and recipes to try:
- Fine Cooking Magazine has a video that demonstrates the rolling technique on a larger piece of dough. It is the concept, not the amount of dough that is important.
- Spinach and salami fill this one from EatingWell.com
- Mushrooms and tomatoes make this one from Blue Apron a great one to try. (The only change we would suggest is to use packaged mozzarella in a Stromboli recipe, as the water content of fresh mozzarella can lead to soggy dough.)