"The stromboli -- homemade pizza dough spread with last year's basil pesto and soft-dried tomatoes from the freezer, topped with thin slices of prociutto and provolone, as well as grated Asiago -- was rolled up and baked brown. Molten cheeses escaped from its fragrant interior as Elizabeth served out the portions."
(from Signs in the Blood)
This one had capacolla on it but, to tell the truth, the taste of the pesto and the roasted tomatoes pretty much drowns out the flavor of the meat. Another time, I'll omit it.
Roll 'em up and bake them or freeze them to bake another time.
Stromboli is a nice dinner entree with a salad on the side or it can work as an appetizer too.
If you'd like the complete recipe, go to my website , click on RECIPES, and scroll down.
20 comments:
Very nice. I'm working up an appetite at the sight of it!
Oh my gosh, that sounds SO good, and being as I am a cheese lover, WOW! You've never let me down before with any of your delicious recipes, so I will simply have to try this one also.
What a gorgeous Stromboli Vicki. How lucky you are to have had basil pesto in your freezer.
Hope you have a great weekend.
Sam
I finally broke down and bought a food processor a few years ago, just to make basil pesto -- I'd been using a blender and that, my dears, is a pain. I freeze it in half pint jars and make lots!
Vicki this looks so tempting that I have a great mind to pay you a visit following the delicious smell. No doubt you must be an excellent cook.
Got my taste buds working this morning too. I might try this, although I'll have to buy most of the ingredients. There is a little local 'sandwhich' shop that has the best stromboli (this place is always packed out, except when they close out two weeks every year to 'go on vacation'). I usually order their veggie stromboli, with onions, peppers, mushrooms and of course piles of cheese.
Tammy
I've never tried it, but you've inspired me. It looks wonderful and I can almost smell the aroma over the 'net.
It's not that hard. If pressed for time, one could use the store bought pizza dough in a can (okay, but not as good as homemade which isn't difficult.) And any combination of ingredients, as long as there's cheese.
"Molten cheeses"
you know I am having a really hard time giving up certain meats Vicki,
especially when I see something glorious like this!
Thanks for sharing.
That looks wonderful Vicki. My mouth is watering. I must try it, I must. However, I must confess my ignorance...what is Asiago and provolone? please explain.
Blessings, Star
Asiago is a sharp dry cheese for grating -- you can use Parmesan instead. Provolone is a white Italian cheese -- more flavorful that mozzarellabut mozzarella would work just fine
I need to eat that immediately. How quick can you get it here?
oh man that looks good...
Believe me, tatty and Brian, it's delicious!
Oh, YUM. I am making this the next time my guys are home. I've been enjoying making pizza dough in my bread machine, so this will be a breeze!
This-I must try!
This sounds delicious and it must smell wonderful. We usually grow a large half barrel full of basil. I’ll try to make your recipe when the basil has grown.
It's really worthwhile -- and freezes well too!
And basil pesto in the freezer is a great resource -- add a can of clams and you've got clam spaghetti -- or just toss with pasta alone. Or combine with cream cheese for a spread for crackers or dab a little behind your ears to -- okay, I'm getting carried away. Forget that last one. :-)
I popped over to your website and got the recipe. I'll have a house full of young twenty-somethings this weekend, so I'm making this Friday night. Thanks, Vicki!
Hi, Willow,
Synchronicity strikes. We are having the stromboli I stuck in the freezer tonight!
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