Tuesday, November 17, 2015

Cuban Stromboli from Wine and Glue


This recipe from Wine and Glue was an excellent find this week. 
It was quick and easy and oh so kid friendly. 
I went liberal on the first batch I made and discovered that it could have used more kick to it. So I made it a second time last night and nailed it. 
That's what the above picture is from. Yummy stuff folks that we highly recommend!

  • 1 tsp olive oil
  • 1/2 lb. Spicy Italian Sausage (I used Jennie-O)
  • 1 (13.8 oz) tube refrigerated pizza dough
  • 7 slices swiss cheese
  • 6 slices black forest ham
  • 8 sandwich style dill pickles
  • 2 TBSPs mustard
  • 1 TBSP mustard
  • 1/2 tsp garlic salt
  1. Preheat your oven to 375 degrees.
  2. In a cast iron skillet, preheat your olive oil and then cook your Spicy Italian Sausage until completely cooked through, crumbling it as you cook.
  3. On a silicon mat lined baking sheet, spread out your refrigerated pizza dough until it is about 14 by 12 inches.
  4. Spread out your swiss cheese, spread the mustard over it, layer it with the slices of ham, the pickle slices and the cooked sausage.
  5. Carefully roll up the dough, starting with the long end, and then place it seam side down and pinch both ends closed.
  6. Brush the dough with the melted butter and sprinkle with the garlic salt.
  7. Bake for 20 to 25 minutes or until golden brown. Let stand for 3 to 5 minutes before slicing

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