Or any flavor stromboli, really. Throw together a few ingredients that sound delicious to you, nestle them in some pizza dough, and warm up some dipping sauces while the stromboli bakes.
I highly recommend the caramelized onion filling. The sweet and savory dimensions of a good onion really come to the forefront when they are cooked down to a caramelized, practically melted state. This is the first time I’ve successfully caramelized onions. Before, I had always burned them or grown too impatient to let them get fully caramelized. And then I read this post on Soph n’ Stuff. Caramelized onions in a crock pot? Could it really be that easy?
Yes. It really is that easy. I tried this technique with just 2 onions and 1/2 Tablespoon of oil, and it worked brilliantly. I stirred it twice during the day when I was nearby, and at dinnertime, we had perfectly cooked onions (and our house smelled AMAZING) . I also love Soph’s idea of freezing some of the onions in small portions that can be added to sandwiches, quesadillas, omelets, and pizzas.
You start with a half batch of Super Dough and divide it into 4 equal portions. Shape each portion into a cylinder.
Put the filling down the middle of the dough, then pull the sides up over the top of the filling. Pinch seams closed.
Bake and enjoy!
Yield: 4 strombolis
- 1/2 batch of Super Dough
- 3 cups shredded whole-milk mozzarella cheese
- 2 cups caramelized onions
- Olive oil
- A good marinara sauce, for dipping
- Preheat oven to 365°. Coat a baking pan or cookie sheet with non-stick spray.
- Divide dough into 4 equal portions and roll into a rectangle on a lightly floured surface. The dough should be 1/8 inch thick in a rectangle that measures about 9-10″ x 5.”
- Divide cheese and onions into 4 equal portions. For each dough rectangle, place the filling down the middle, then wrap the sides of the dough up over the top and pinch the ends to form a seam.
- Place seam-side down on the prepared pan. Brush the top and sides very lightly with olive oil. Cut 3 diagonal slashes on each stromboli to allow steam to escape.
- Bake 18-20 minutes, or until golden brown.
- Allow strombolis to cool a bit before slicing. Serve with marinara.