Monday, January 4, 2010

Roasted Chicken & Ham Stromboli with Mustard Sauce

This afternoon I was sitting around lamenting through a skull-splitting brainache about all my lost potential shots this past month. Homemade pasta with bacony meatballs, spinach and ricotta gnocchi in butter sauce, grilled lamb with perfectly smooth potato puree tossed with Washington State University Cougar Cold Cheese, adorable little maraschino cherry tea cakes, specialty pizzas, multiple vegetarian dishes, and a date cake with caramel frosting from a 1960s recipe. All lost because I was on hiatus with too much to do to set up the shots.

I thought, “That’ll teach me. That’ll teach me not to cook in December! Then I won’t feel any regret, just a whole lot of indigestion from eating out instead. Humph.”

While sitting there annoyed at myself for being the human I cannot help from being, my cooking buddy Kim left a comment on this Stromboli over on MySpace. I had completely forgotten about it until she brought it back into view. I suddenly felt a little bit better, like opening up a surprise package of work already done and waiting for me.

So here it is, it may not be grilled lamb or date cake, but still worthy of it’s own little post.

Roasted Chicken & Ham Stromboli with Mustard Sauce
1 recipe pizza dough, below
Sliced deli chicken
Sliced black forest deli ham
Onion slices
1/3 cup mayonnaise
3 Tablespoons Dijon mustard
About 1 cup shredded cheddar cheese, or more to taste
Dried Parmesan cheese
Olive oil
Salt and pepper

1. Make pizza dough. Once ready, roll out into a long rectangle, about 10x14 inches and move the dough to a parchment lined cookie sheet.

2. Mix together the mustard and mayonnaise. Set aside.

3. Layer the chicken and ham into the middle of the dough the long way. Spread the mustard sauce on top of the meats. Top with the onions, spinach, cheddar, maybe a shake of parmesan, and season with salt and pepper.

4. Stretch one side of the dough over the filling. Brush the folded top lightly with olive oil and stretch the other side over and press lightly to seal the dough and pinch together the ends.

5. Cover the dough with a cloth and let the dough rise for 20 minutes, meanwhile set the oven rack to the lower third of the oven and preheat to 375 degrees.

6. Brush the Stromboli with olive oil and sprinkle with Parmesan cheese. Bake for about 20 minutes or until golden and cooked through.

Pizza Dough
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
3 cups unbleached all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flour, olive oil, and salt and mix with the dough hook until well kneaded.

2. Olive oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for at least an hour before using.

Notes: I use part whole wheat flour in my pizza dough sometimes, when doing this add a little extra water if needed until the dough is lightly tacky.

Recipe and picture by Laura Flowers.


Fresh Local and Best said...

I am sure that you will have another chance to take shots of the holiday dishes. I'm glad you're feeling better. This stromboli looks very good!

Unknown said...

doesn;t that just look so lovely and satisfying. Dont' worry about the holiday can just blow us all away with some fantastic Valentines treats :) (or not...its cool. whatever you feel up to LOL)

Patricia @ ButterYum said...

Hey, I was just thinking about strombolis yesterday!

Mmmm - love your combination of ingredients.


shaz said...

Hey there, thought you were suppossed to be resting :) Would have loved to have seen the maraschino tea-cakes. Would you perhaps one day make them again when you're feeling better?

This stromboli looks fabulous too.

Trissa said...

I learn something new everyday! I've never heard of this dish but it sounds delicious... seems similar to a calzone?

Chef E said...

All I know is that if you bring this baby...I will bring the orange caky thing for dessert. I can see the steam rising from my piece, and now I want mustard, is that weird?

I only wish my photos were as nice as yours! Feel better...

Steve said...

All I can say is, wow! Can't wait to try this weekend. Thank you.

Veronica M. said...

I remember this photo and am glad you posted the recipe! It looks and sounds soooo good!

La Table De Nana said...

Our dinner last night..not at all this..but it reminds me of the look:) Have agood day!

VegeCooking Club said...


I swear that is me every day missing out on food shots! I have taken to even shooting a few photos on my CAMERA phone! I know, I know....I can't believe I'm admitting it to the Cooking Photographer of all people! Hehehe

Katrina said...

Ooh, that really looks and sounds good, and like my kids would even eat it! ;)

Having a giveaway on my blog today. Come on by.

Mimi said...

Great recipe and photo.
Happy New Year!

Mary Bergfeld said...

What a great way to start the New Year. Your photo and recipe are both terrific.

Cristie said...

What a wonderful change from regular pizza! Love the filling and the thought of using whole wheat in the dough. Can't wait to see 100's of beautiful shots from you in 2010!

Jennie said...

Oh yeah! This sounds heavenly!

Chef Fresco said...

Haha your post made me laugh. This is the best looking 'stromboli' i've seen!

Carolyn Jung said...

I haven't had a stromboli in years. Sigh. I had forgotten how wonderful they are. Not better than pizza, just different. And a nice change of pace. Thanks for whetting my appetite.

Chef Chuck said...

Hello, That makes me hungry! I like the blend~~ Thank You :)

Related Posts with Thumbnails