Two weeks in a row constitutes a streak, if you ask me. So, I think we can officially christen this feature Stromboli Sunday.
For this week’s episode, I tried a variation on something that was on my Pinterest wall for a while. Broccoli rappi has been a long-loved food by the Paventis and seems to be more popular downstate. It’s not unheard of to see nicer pizza shops use it as a topping or stuffing in calzones or rolls. I thought we would give it shot here on Sunday.
One of the other things we tried with this version is a different cooking method. I still baked it, but rather than high heat for 30 minutes, I lowered the gas to 400 degrees and let it roll for a full hour, as suggested by the Parsley, Sage & Sweet blog.
WHAT WORKED: The new method. I mean, there’s really no wrong way to make one of these. After all, I’m stuffing dough with, well, stuff and baking the hell out of it. But, the lengthier process gave the flavors a chance to combine and formed a nice outer shell.
WHAT DIDN’T: My brain. I forgot to buy roasted red peppers and left the damn prosciutto in the fridge. Totally forgot that I purchased it. I’m going to blame the snow. Yeah. The snow.
WHAT DID THE WIFE SAY: “I like this one better than last week. Everything seems to have baked better.”
WILL IT MAKE ANOTHER APPEARANCE: I have a feeling The Sister is going to want me to make one of these for dinner while she is home.
Inspired by Parsley, Sage & Sweet
- homemade or store-bought pizza dough, 16 to 20 oz. in weight
- 1 bunch of rappi, washed, chopped and stems removed
- garlic- or herb-infused olive oil
- olive oil
- 1 lb. mozzarella, sliced along the short side
- 8 oz. deli sliced provolone
- Parmesan cheese
- Italian seasoning
- Kosher salt
Preheat the oven to 400 degrees
Stretch the pizza dough with your hands until it is as long as your baking sheet and at least half as wide. Drizzle the dough with olive oil (flavor-infused if you have it) and brush it with a pastry brush. Rinse the brush and set it aside as you will use it later.
Lay the mozzarella over the length of the middle third of the dough. Cover the dough with the rappi leaves and then layer with provolone cheese. Gently roll the stromboli, attempting to keep everything from spilling out all over the place, so that you have a completely wrapped roll. Pinch the ends of the dough shut. Tuck the ends under the stromboli. Brush the exterior with the olive oil and season with grated cheese and herbs. Using a knife, cut shallow slits along the top.
Bake for 45 to 60 minutes, or until the shell is a golden brown and cheese is bubbling from the top.