Regardless of what you call it, Stromboli or pinwheels, layering pizza dough with cheeses and meats if you like along with herbs and greens is what we call supper. And an easy one, too, since you can make your own pizza dough or purchase it.
Today Matt Swaim and I chatted on the Sonrise Morning Show/Sacred Heart Radio, about cheese. Yes, cheese was an important food source during Bible days. Since there was no refrigeration to speak of, dairy was made into yogurt and cheeses.
With Lent in full swing, here’s a couple of Stromboli/pinwheel recipes for you. The photo above is of a prosciutto cheese pinwheel. I’m sharing that along with a vegetarian one.
SOPHISTICATED GRILLED CHEESEVEGETARIAN STROMBOLI
You can use just about any melting cheese you like, a total of about 8 oz (2 cups or so)Ingredients
About 1 pound pizza dough, homemade or purchased
Filling
4-5 oz Mozzarella cheese, shredded
4-5 oz smoked Gruyere cheese, shredded
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove garlic/1 teaspoon (minced) or equivalent garlic powder
Spinach or other greens, couple handfuls, chopped (opt)
For the top
Olive oil
Bit of dried rosemary, minced (optional)
Instructions
Preheat oven to 425.
Roll dough on floured surface into 12-14” circle or 10×14” rectangle about 1/4” thick. No worries if measurements aren’t exact.
In big bowl, mix cheeses and herbs together.
Sprinkle cheese mixture over dough leaving a bit of a border.
Sprinkle spinach on.
Roll into a cylinder, starting at long end.
Tuck ends under roll securely. I pinch them shut. Place, seam side down, on parchment lined or sprayed baking sheet.
Brush with oil and bake golden brown, 25 minutes or so.
Cool a few minutes before slicing. Thick or thin slices – up to you.
STROMBOLI WITH PROSCIUTTO & MOZZARELLA
8 oz or so mozzarella, either shredded or in thin slices
6 – 8 oz or so sliced prosciutto
Couple handfuls fresh spinach, chopped
Very thinly sliced red onion, or other onion
Shake or 2 of dried basil or Italian seasoning (optional but good)
Olive oil
Instructions
Preheat oven to 425.
Roll dough on floured surface into 12-14” circle or 10×14” rectangle about 1/4” thick. No worries if measurements aren’t exact.
Sprinkle half the cheese over dough, leaving a bit of a border.
If using slices, use half of what you have, spacing them if necessary to cover dough.
Lay all prosciutto on top.
Sprinkle spinach on.
Scatter onion sparingly on top and shake a bit of dried basil on.
Top with remaining cheese.
Roll into a cylinder, starting at long end.
Tuck ends under roll securely. I pinch them shut. Place, seam side down, on parchment lined or sprayed baking sheet.
Brush with oil and bake golden brown, 25 minutes or so.
Cool a few minutes before slicing. Thick or thin slices – up to you.
Gilding the lily
Sprinkle a bit of shredded Parmesan on with remaining cheese.
I use sourdough for this.
Preparing the bread:
First, butter your bread: Spread room temperature butter onto one side of each bread slice, about a teaspoon or so per slice, depending upon the size of the bread. Be generous.
Filling: Mix together:
1 cup each Swiss or Gruyere and White or Yellow Cheddar, shredded
1/3 cup mayonnaise
1 tablespoon each: Dijon or yellow mustard and 1 chopped green onion or a generous tablespoon or so of red onion
Instructions
Grill until bread is toasted and cheese is melted.
Good add in: Arugula leaves on top of the mixture before grilling.
About Eating 