What’s more delicious than pizza? Pizza in a different shape! Okay, so Stromboli may not necessarily be as pizza but is part of the pizza family. It’s like a pizza without sauce rolled into a delicious slices-able roll… And I’ll admit, the registration is delicious to consume. It’s delightful plain (like my preference) or makes dipping each slice into the sauce. It’s an excellent appetizer for parties or a snack to watch a movie!
Eight oz. mushrooms, cut into slices ($1.69)
Two cloves of garlic, chopped ($0.16)
One tablespoon of butter ($0.11)
One pinch of salt as well as pepper ($0.05)
One large pizza dough* ($0.62)
6 slices provolone ($1.50)
2 oz. pepperoni slices ($1.00)
1 cup shredded mozzarella ($1.00)
Seasoned Oil Topping (optional)
1.5 Tbsp olive oil ($0.24)
1.5 2 tablespoons crushed Parmesan ($0.17)
1/2 teaspoon Italian seasoning ($0.05)
1/4 teaspoon of garlic powder ($0.03)
The oven should be preheated to 400oF. Cut the mushrooms in half and chop the garlic.
Incorporate the sliced mushrooms with butter and one teaspoon of salt and pepper into the skillet. Cook the mushrooms over moderate temperature until they let go of their liquid. Add minced garlic, and continue cooking until all the liquid in the pan has disappeared. Then, remove the skillet from the flame.
Make the pizza dough to form a rectangle of 10×14 inches. Decorate the pizza dough with provolone, pepperoni, sauteed mushrooms, and mozzarella slices. Leave approximately an inch of space around the three edges and a couple of inches on the long side.
Start rolling the dough with one long side and then move toward the other side. After rolling, keep the seam side up and fold the ends over to seal the sides. Transfer the stromboli you moved to a baking sheet lined with parchmMixsan, Italian seasoning, and garlic powder in a small dish. Spread the mix over the stromboli and spread it out to cover the surface. Utilize a sharp knife to cut slits on the stromboli’s top about 12 inches from each other.
Bake the stromboli for approximately 25 minutes or until it is nicely browned and the cheese bubbles in the crevices.
Let the stromboli cool before serving and cutting!