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!

Ingredients

• 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

Instructions

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

One special pizza night!

This recipe is a standard for us. We have done it so many times, we have been able to modify the original dough recipe so that we can make it healthier and out of wheat flour. The dough is made in a bread machine, and if using wheat add about 3 or 4 tablespoons more water to make the dough work. It's family pizza night so the toppings are yours to decide!!! This pizza night was extra special too - because it was the first time that Puckstopper was almost entirely in charge of the process!

Pizza Dough
(enough to make 2 large pies)
Ingredients:
1.5 teaspoon yeast
1 teaspoon sugar
4 cups bread flour
10 oz. Luke warm water (yes his cousins name is Luke and he gave us this recipe)
1.5 teaspoon salt
2 T olive oil
corn meal

Toppings
Yours to decide

Process:
1. Put ingredients, in order, into bread maker and start on dough setting.
2. Remove dough from machine and split into three or four balls.
3. Roll out balls and toss on a well floured surface, here is what we use to get the rolled dough on the pizza paddle.






















4. Coat your paddle thoroughly in corn meal.

















5. Once it is ready, roll the edge of the dough back just a bit, and wiggle the paddle underneath it.



































6. Gently spread some oil out on your dough and then a couple of blobs of sauce on top.








































7. Go on... spread it around.






















8. Now add your toppings. This here is a picture of my pizza.
Yes, my beloved boys are hand tearing fresh basil to go on top of my caramelized onions.

















and the tween Puckstopper made sure he had to add a little bling into this photo essay.






















9. Now gently, in one fluid motion slide your pizza onto the hot pizza stone that has already been preheated in an oven, as hot as it goes.
What no picture?
Can you imagine why?
My beloved Puckstopper was using MY PIE as his test run for that fateful slide.
Many a pizza have met their death at one such moment.
Me? I was lucky.
Puckstopper was stellar.

10. Remove from oven, cool, cut and eat!

Another Pizza Night

All you need is to make the dough and have some fun.

When you can't seem to make up your mind
about red sauce versus pesto...















And then there is my pizza....
























Banana peppers, feta, fresh mozz, and shredded mozz - a cheesefest as always!

Pheasant/Gouda Pizza and Beet Pizza

I have made a pattern of posting the new and innovative pizzas we make at our house on pizza night. All you need is a pizza stone, a 550 degree (or more) oven, pizza dough (recipe here) and your toppings of choice. My origional

We made Pizzas on New Years Eve Night. Some yummy combinations were made with our houseful of about 15. There were two standouts of the night that I would like to share with you.

The first is the boys pizza, compliments of Uncle Luke who brought up two freshly shot pheasant which we promptly smoked and snacked on all weekend. Who would have thought of pheasant as a pizza topping? Better yet, who would have topped it with shredded Gouda that had been aged 4 years. Mmmmm mmmm good! Here's two pics of the wonderment.

The first round






















The second round. (which I of course made sure had extra Gouda on it)























And then there was my pizza, which was of course vegetarian. ON this pizza is fresh mozzarella, thingly sliced potatoes, a few slices of banana peppers, a sprinkle or two of Feta, and generous amounts of Beet Marmalade (compliments of Angelica's Kitchen cookbook). it was beautiful and a hit.

Pizza Night

First you make your dough in a dough machine then you just follow the steps along the way. It really is quite easy... you just need to keep practicing and reinventing your toppings!





































































































































The toppings in these pizzas, in order, are:
crumbled goat meat sausage with sauce and cheese
Sliced potatoes with cheese
And pesto and potato with cheese.

Zeppole

I found myself with some left over pizza dough this weekend and asked friends, through my Facebook status, for creative ways to use the dough. On chef friend of mine Christophe reminded me about Zeppole. Zeppole is basically any fried yeasted dough and it is the yummiest sugary dessert treat ever to hit Italy or my tummy!

Ingredients
Pizza dough
oil for frying
powdered sugar

Process

1. Shape dough into small balls or knots.
2. Fry in your favorite frying oil. We use Canola
3. Remove when thoroughly golden.
4. Place cooked dough in a paper bag, douse with powdered sugar, and seal bag.
5. Shake shake shake, dump out and eat!

Cheesy Zuccini Flat Bread

My recipe box begins with the bread section. This recipe is modified from something I saw in Bon Appetit once. This can be made as a pizza but since you may not have a pizza stone, I will revert to the Bon Appetit directions.
Ingredients
1 Pizza Dough but you may also us a prefab pizza dough.
olive oil (and spray oil)
Goat cheese or other spreadable herbed cheese (as in Boursin)
Parmesan cheese, grated
I red onion, cut into thin half rings.
1 medium zucchini, cut into thin rounds
Process

1. Preheat oven to 400 degrees.
   
2. Line baking sheet with parchment paper and spray with nonstick spray.
   
3. On well floured surface roll dough out so it is twice the size (or larger than) the baking sheet.
   
4. Spread cheese over one half of the dough and sprinkle with grated Parmesan.
   
5. Fold dough in half and place on parchment lined sheet.
   
6. Spread some olive oil on top of dough.
   
7. Arrange zucchini and onion rounds on top.
8. Season with salt and pepper.
   
9. Baked until puffed and brown at edges.
   

Pizza Dough

Pizza is a standard Sunday night meal around here. We make the dough in the bread maker and my husband spins out the dough and makes everyone in the family their own custom pizza. The youngest gets the plain cheese, the middle girl likes tomatoes, and my oldest boy likes his as a Hawaiian. My pizza has feta cheese, capers, and sun dried tomatoes, while my husband prefers chicken pesto pizza with pine nuts. However you want to make your pizza, cook it on your hottest oven (ours is 550) on a preheated pizza stone. Yum! Happy Sunday!

Pizza Dough
(enough to make 2 large pies)

Ingredients:
1.5 teaspoon yeast
1 teaspoon sugar
4 cups bread flour
10 oz. Luke warm water (yes his cousins name is Luke and he gave us this recipe)
1.5 teaspoon salt
2 T olive oil

Process:
Put ingredients, in order, into bread maker and start on dough setting.