Monday, October 11, 2010

Stromboli 2 Ways


The first time I made stromboli using puff pastry, I chose a turkey/ham variety with shredded cheese and it was super delicious. Then John had the brilliant idea to make a cheesesteak variety, using Steak-Umms and swiss cheese. And tons of ketchup for garnish, of course. Genius! Well, it at least hits the spot for the much-sought-after Philly taste I've been missing the last few years. 


Roll out a thawed sheet of puff pastry to 16"x12". With the shorter end facing you, layer your meat choice (for the steak variety I used a whole box of cooked Steak-Umms --blotted a bit to remove excess oil; for the turkey/ham, I used about 1/4-1/2 lb of each. Lots of meat in that one) on the bottom half of the pastry, coming within 1 inch of the edge. Sprinkle with 1 c. of shredded cheese, or spread out 4 slices of cheese (your choice) over the meat. Starting with the shorter end, roll up like a jelly roll. Place the seam side down and tuck all the ends under to seal. Brush with egg mixture (1 egg beaten with 1 T. water) and bake on a parchment-lined baking sheet at 400 degrees for about 30 minutes, or until golden brown.


Check this out on 

Steak-Umm Stromboli on Foodista

5 comments:

jhnjmn said...

This was really good. A great treat for those of us who aren't so fortunate to live in Philly anymore. Next time you should dice up some onions and put them into the roll. Would that work??

Prototype138 said...

You need one of those facebook like buttons on your actual blog.

Kristen P - "Praz" said...

onions - check.

like button - check. now get to liking!

Beth Lehn said...

Can you video tape your cooking and have it on your blog. You make your recipes SOUND easy, but you know me....

escapefrombk said...

This is a fine idea. People in the south don't know what stromboli means. I've made some in the past using the pillsbury roll out pizza crust, which is okay, but this sounds like it would be way better since puff pastry is like 95% butter. Butter=better.

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