Wednesday, May 09, 2007

Let's eat stromboli

It seems like stromboli used to be more common. Or maybe that's just because my mom makes it, and my mom hasn't been providing my meals for a while now. Often when I see stromboli on a menu, it's really a calzone. Stromboli is rolled, so you have layers of fillings and crust, while a calzone is folded.

I used this recipe for the crust, and I filled mine with sauce and part-skim mozzarella. I don't even know whether you're technically supposed to put sauce in stromboli, but I say add whatever you want.

For the sauce, I sauteed three large cloves of garlic in olive oil, and then took the pan off the heat and added a 28 ounce can of crushed tomatoes. Then I mixed in some dried basil and oregano. I just threw in an amount that looked right and then tasted.

You have to wait for the dough to rise, but there's not much hands-on time for stromboli.

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