Posted on April 11, 2008
Filed Under Main dishes
Oh well, there’s Pillsbury pizza dough in the fridge. I’ll try that.
And it worked!
It was 30 minutes till our normal supper time and I was leafing thro’ cookbooks. I went for the Quick Cooking cookbooks because there’s always a 30-minutes-till-mealtime section in those, and if that ever described where I was at, it was right then. But, the problem was always that my hamburger wasn’t already browned, my veggies weren’t already chopped, my eggs weren’t already beaten… I need a section titled I-just-walked-into-the-kitchen-and-did-no-prep-ahead-and-it’s-30-minutes-to-mealtime.
This stromboli (almost) would fit into that category. I timed myself this evening. It was 35 minutes from everything still in the fridge to eating. And I was even taking step-by-step pictures, which actually takes more time than you’d think. And the mushrooms weren’t washed or sliced ahead of time either.
My oven might preheat slower than most (it takes almost 10 minutes to go from 0 – 400), but the first thing I did was turn the oven on, then got the pizza dough, Parmesan cheese, pepperoni, mushrooms, and cheese out of the fridge and the Italian seasoning and the baking sheet out of the cupboard. And by the time the oven beeped that it’s up to temp, the stromboli was about ready to go in the oven. This stromboli is nothing fancy, no neat sealing it shut or hiding the seams or anything. Actually, maybe it’s even a slam to stromboli to call it that. Maybe it could even be called a calzone. What is the difference anyway?
Ok, I just stopped a bit and put ‘stromboli define’ into Google… the first 2 definitions were an active volcano on an island in southern Italy! Finally, I found the food variation. Then I looked up calzone. Seems like the main difference is the size… calzone is serving size and originated in Naples. Stromboli originated in Philadelphia. But, they’re both meat and cheese enclosed in dough. So, there’s your history lesson/cooking lesson for the day.
35 Minutes to Mealtime Stromboli
1 13.8 oz can Pillsbury refrigerated pizza dough
8 oz pepperoni
5 fresh mushrooms
3/4 cup pizza sauce
Italian seasoning
8 oz shredded cheese (ok, I actually used a little more… finished out a bag, plus the 8 oz bag, but who cares, there was actually no recipe, I’m just making up amounts here so it looks good and qualifies as a recipe)
Parmesan cheese
2 Tbsp. melted butter
Spread the pizza dough out in the pan. Sprinkle generously with Parmesan cheese.
Put pepperoni on one half, leaving about a 1/2″ space along the edge.
Wash and slice mushrooms and put over pepperoni.
Sprinkle on some Italian seasoning and spoon pizza sauce over.
Add the cheese.
Flip other half of dough over toppings and pinch edges together to seal.
Bake at 400 for 20 – 25 minutes, depending on how browned you like it. Brush melted butter on top right after it comes out of the oven
Sprinkle with some more Parmesan cheese.
And call everyone to the table.
Comments
18 Responses to “Stromboli tonight! But, oops, forgot to thaw bread dough.”
That stromboli/calzone looks wonderful, I am for sure going to try it, but I have a question. What did you serve with it. Thats where I’m always having trouble deciding. What to go with main course????
Oh, it looks divine and I could eat a couple helping right now. Maybe that’s what I’ll make for supper only I have no prefab dough, nothing frozen. Guess I’ll have to make my own. (Unless I can hint around long enough about going out to eat)
wow, that looks delicous!! Will definatly have to try that! I enjoy reading all your diffrent recipes. Have a good weekend!
I was just going to tell you how much I love your web site. I usually check it out when I see through Xanga that you have added. I love the way you describe all of the steps and add your little comments in very every day terms, and how you make things work even if you don’t have all of the right ingredients. That stromboli looks VERY good…I think our family would like it. Anyway, just an encourageing note that I think you do a GREAT job with this web site.
Saturday nights are usually pizza night for us, but that stromboli (or whatever it is) looks better than pizza. Only 3 problems: I have no dough, no white flour, no cheese, & no mushrooms. Oops, that’s 4 problems. Bummer. Oh, for a grocery store across the street…!
Yummy!! We love stromboli and I have kind of forgotten about it. Thanks for reminding me.
Barb, that is one the reason why I don’t make all-in-one casserole type dishes very often… I like to have at least 3 different dishes on the table and I never know what to put with the all-in-ones either. I usually have one or 2 of these sides with stromboli: salad, breadsticks, or applesauce.
This looks absolutely wonderful!! I will have to try that using my pizza dough recipe. If I were serving this, I’d add a tossed salad and applesauce to the menu, and have ice cream for dessert. I really love your website, and all your great ideas.
I just read the other comments on here and had to chuckle. I have NO PROBLEM with one dish meals on the table! In fact, I love them! Reduces dishes and work so I can spend more time doing things I love, like playing games with my family. Hee-hee! Actually, forget “on the table.” I like one dish meals straight out of the pan on the stovetop. We dish the plates up and bring them to the table. It probably helps us not overeat, too, having to walk all the way into the kitchen for seconds. The only time we put food on the table is when we have company. However, we all eat together and do not watch TV at all. So long as we get in a meat, veggie, and starch I’m happy! Who cares if it’s all in one pan, so long as it tastes good!
I am not much for pizza, but I am saving this recipe, because my son and Hubby would love it! Enjoyed all your comments and pictures! The history lesson was perfect, because when I asked Hubby if he likes Stromboli, he asked, “What is that?” Haha!
Looks scrumptious! Definitely something we have not done in a long time. I would mention that a fun thing to do is make individual versions of these so everyone can have their favorite toppings inside. Salad, and my husband’s famous homemade garlic breadsticks are our usual sides when we have calazones.
THanks for another great recipe. I will need to try this one to. I just want to tell you I tryed your meatloaf one the other day and i got so many raves over it. My husband said “now that is a good meat loaf”. I knew when i read that “you finally found your best meatloaf” I had to try it. It was great, thanks. I replaced my old one with this.
Late making my rounds. Sounds delicious! Do stop by. I’ll save you a plate of my Just Peachy Cobbler. ????
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yumm this looks so good. i will definetly have to try this. thanks for sharing these great recipes with us!
I made this for supper tonight. It was delish! Thanks for sharing the idea!
I made this tonight for my sis. and brother-in-law. He told me, “You can make this stuff many more times before you leave. It is awesome!” (I’m here helping them since my sister had her baby.) I actually made three of them and they were all devoured. lol That fed about 12 people. Next time they want me to make four of them.
One thing I added was Canadian bacon and that was really good too! I loved how simple and quick it was, too. Thanks for the recipe. 
My maintenance man (aka hubby) doesn’t like pizza and I love it. I’m going to try this and see what he thinks.
I asked a chef at a local restaurant what the difference was and he said it’s close to the same, but the stromboli is supposed to be folded across the top(or bottom) and closer to in thirds, smaller, and with cheese. The Calzone has more “extra” bread and is generally the semi-circle shape, while Stromboli is rectangular.
Your Stromboli definitely looks rather yummy!