Easy Stromboli

October 27, 2008

Do you remember the villain of Disney's Pinocchio? His name is Mr. Stromboli.

He's a big 'ol scary looking Italian man who steals children.
Yikes!

But here's a Stromboli you'll love.

By definition, a Stromboli is a dish similar to a calzone found in North American pizzerias. It is thought to have been named after the 1950 film and consists of top and bottom crusts containing a mix of meats, cheese, and vegetables.

So, let's make a Stromboli that you can personalize and freeze.
On our menu tonight is...

Ham and Cheese Stromboli



1 pkg. Pepperidge Farm Puff Pastry Sheets (freezer section of grocery store)
8-10 slices deli style ham
1-2 c. shredded cheddar cheese
8 oz. sliced mushrooms
5 oz. frozen spinach thawed and squeezed
1 tsp. (or 1 clove) minced garlic
black pepper to taste


- Saute mushrooms garlic and onions in butter. Add spinach. Add pepper to taste. No salt should be needed if using ham.
- Lay out puff pastry on a silpat lined baking sheet. If not using silpat, spray sheet with cooking spray.
- Lay down 4 to 5 slices of ham down center of the pastry sheet.
- Lay veggie mixture on top of ham.
- Add shredded cheese.
- Add another layer of sliced ham.
- Join edges of pastry to form a long tube that is completely sealed.
- Sprinkle a bit of shredded cheddar on top.

Bake @ 400* for 15-20 minutes

To freeze: Wrap tightly in plastic wrap and freeze for up to 6 months. Bake from frozen @ 375* for 40-50 minutes.

I think you can see where this is going. Picky eaters? Cut your veggie filling quantities in half and only put it down one half of Stromboli.

Don't like ham? Spinach? Whatever?
Use what you want. Get creative with what you have on hand...

Try deli sliced chicken, ham and swiss for a Cordon Bleu Stromboli.
Try vegetarian Stromboli with broccoli and cheese.
Try a Italian Stromboli with mozzerella, basil and pepperoni.
The possibilities are endless.*

Depending on your choice you can serve this with soup or a green salad.


*The only caution is try not to add vegetables that contain a lot of water (like tomatoes or zucchini) if you plan on freezing this. Upon baking they will expel too much liquid.

6 comments:

Mandy October 27, 2008  

Oh this looks so good! I love ham and cheese anything. Writing down the recipe now. THanks!

Maude October 30, 2008  

Looks scrumptious!

Robyn Weatherspoon November 02, 2008  

MMmmmmm! Sounds so good! I love this site!

papergirl November 07, 2008  

We have made Stromboli for a few years but we use the refrigerated french bread dough instead of the pastry puffs. Tonight we tried it YOUR way and it was completely different and totally delicious. My poor little brain is confused on how to seal it or roll it or what the heck you do with yours. I just folded it in half and baked. Was that close????
And by the way - we had with funeral potatoes!

Anonymous,  May 25, 2010  

does anyone know if these can be microwaved instead of baked...i would love to make these to send to work with my husband but they only have a micorwave...thanks jmij_solis@att.net is where you can email ,me.....thanks again....mayra

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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