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
1/3 cup mayonnaise
3 Tablespoons Dijon mustard
About 1 cup shredded cheddar cheese, or more to taste
Dried Parmesan cheese
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.
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.