Preparing appetizers that can be made ahead or serving quickly prepared appetizers make entertaining for the holidays much easier. Here are a few of my favorites.
Stromboli
This stuffed bread recipe can be made ahead and reheated just before serving time.
Ingredients
2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Directions
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border. Drizzle with a little olive oil.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, brush the seams with the beaten egg mixture
Place the Stromboli on one of the baking sheets. Complete the other dough in the same manner.
Cut four small slits in the top of the log. Cover the Stromboli with kitchen towels and let rise for 45 minutes.
Bake in the preheated oven for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Mozzarella-Stuffed Arancini
Ingredients
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
Directions
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking slightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree F oven for about 15 minutes.
Sautéed Calamari
Ingredients
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1/2 lemon
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Directions
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Eggplant Caponata
Serves 6 as an appetizer. This also makes a good spread for bruschetta.
Ingredients
1 1/2 pounds eggplant (1 large)
1 garlic clove, minced
2 tablespoons olive oil, plus extra for the baking pan
1 medium onion, finely chopped
2 ribs celery, finely diced
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped pitted Kalamata olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Directions
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin on the bottom.)
Roast face down on foil lined baking sheet that has been sprayed with oil, about 20 minutes or until tender. Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil (or substitute vegetable broth) over medium heat in a large, heavy skillet. Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives and parsley and cook for an additional 5-10 minutes or until thickened.
Cool to room temperature. Drizzle with remaining olive oil and serve with your favorite Italian bread.
Greetings From The South
With the weather getting cooler in many parts of the country, we may find ourselves entertaining friends for dinner rather than hosting casual, warm weather BBQs. There are so many good choices in the fall for your menu that it is difficult to know where to begin. Chicken is always a good choice but for a dinner party, the chicken recipe should be something a little different; something your guests may not have had before – just to keep things interesting. Choose vegetables in season, a side of potatoes, noodles or rice and a great appetizer.
Please find below one of my fall dinner party menu suggestions and the recipes to go with it.
Entertaining Menu
Antipasto Stromboli
Wine: Pinot Grigio or Prosecco
Vinegar Braised Chicken with Pappardelle Noodles
Olive Oil Braised Broccoli Rabe
Wine: Barbera from Emilia-Romagna or a Chianti from Tuscany
Chocolate Hazelnut Biscotti and Cherry Pistachio Biscotti
Fresh Fruit
Espresso
First Course
Antipasto Stromboli
Ingredients
- 2 (one pound) pizza dough balls, at room temperature
- Olive oil
- 1/4 pound thinly sliced Genoa Salami
- 1/4 Pound thinly sliced Pepperoni
- 1/2 pound thinly sliced Provolone Cheese
- 1/2 cup sliced pickled cherry peppers
- 1 egg lightly beaten with 1 tablespoon water
Directions
Preheat oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle. Brush the dough lightly with olive oil.
Use half the meat, cheese and peppers, and cover the dough, leaving a 1/2 inch border.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Complete the other roll in the same manner.
Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Second Course
Vinegar-Braised Chicken
Ingredients
- 8-10 pieces of chicken – combination of bone-in breasts cut in half if large and thighs (skin on or off; your choice)
- Salt and pepper
- Flour
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 bunch scallions (green onions), sliced thin
- 2 cups low-sodium chicken broth
- 1/2 cup white wine vinegar
- 2 bay leaves
- 2 tablespoons chopped parsley
- 1/2 cup sour cream
- 8 oz pappardelle noodles
Directions
Preheat the oven to 425°F and position a rack in the upper third.
Coat the chicken in flour and season generously with salt and pepper.
In a Dutch Oven or large ovenproof skillet heat half of the butter and half of the oil. Add half the chicken, skin side up, and cook over high heat until browned, about 5 minutes. Turn and cook the chicken for 1 minute. Remove to a large platter. Repeat with the remaining butter, oil and chicken. When brown place on the platter with the first batch of chicken.
Add the scallions and garlic to the skillet and cook until the onions begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper.
Place the chicken on top, skin side up and roast for about 25 minutes, until it is cooked through.
Bring a large pot of salted water to a boil. Add the pappardelle and cook until the al dente stage. Drain. Place the noodles on a large serving platter.
Place the Dutch Oven on top of the the stove and transfer the chicken with a slotted spoon to the platter with the noodles, arranging the chicken attractively over the noodles.
Bring the mixture in the pot to a boil over high heat and cook until the liquid is reduced by half, about 5 minutes. Add a little of the sauce to the sour cream, mix well and whisk the sour cream into the mixture in the pot. Simmer until the sauce is hot and slightly thickened, about 2 minutes. Do not boil or the sour cream will curdle. Season with salt and pepper. Pour the sauce over the chicken and serve.
Olive-Oil-Braised Broccoli Rabe
Look for broccoli rabe with vibrant green leaves and plump stems.
Serves 8
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 6 medium garlic cloves, crushed and peeled
- 2 bunches (1 1/4 pounds each) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
- 1 tablespoon julienned lemon zest, plus fresh lemon juice for serving
- Coarse salt
- Freshly ground pepper
- 2 cups homemade or store-bought low-sodium chicken stock
Directions
Heat the oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
Add the broccoli rabe, zest and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add the stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice.
Dessert Course
Cherry Pistachio Biscotti
Makes about 36 biscotti
Ingredients
- 1 1/2 cups unsalted pistachio nuts
- 1 cup dried tart cherries
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons pure vanilla extract
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.
In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.
In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.
Chocolate Hazelnut Biscotti
Makes about 36 biscotti (3/4-inch-wide cookies)
Ingredients
- 1 1/2 cups toasted hazelnuts, chopped
- 1/2 cup mini chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon ground cinnamon
- 3 tablespoons espresso powder
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons coffee liqueur
Directions
Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.
In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.
In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.
Calzone
Calzone is a turnover with ingredients similar to pizza. The making of calzones started in Naples, Italy in the 18th century. The name came from the baggy pants worn by men during the time.
The ingredients of calzones usually consist of mozzarella, ricotta, tomato sauce, and other pizza toppings. It is folded over and shaped like a crescent moon before baking or frying. There are many versions of calzones, some are small and some huge, with a variety of stuffings.
Because of its size and its resemblance to sandwiches, calzones are a popular street food that can be eaten while on the go. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions, typically filled with tomato and mozzarella, are made in Puglia and are called panzerotti. Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella, then the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.
In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. The dough is folded into a half-moon shape or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley. A Sicilian-American version, Scacciata, is similar to a calzone but is filled with either broccoli or spinach and potatoes, onions, and sausage.
Stromboli
A stromboli is related to a calzone, but it is more of a sandwich than a pizza. The most common ingredients that comprise the fillings are various types of cheese, Italian meats, like salami and capicola, and sometimes vegetables. It is rolled into a loaf, not folded before baking. Stromboli make great appetizers, especially at a Super Bowl party.
It would be completely understandable, were you to assume, that the only stromboli you are familiar with is the stuffed bread filled with a variety of salami and cheeses. But if you look at a map, you might realize that Stromboli is the name of a tiny island north of Sicily and west of the toe of the Italian peninsula. Best known for its active volcano, the island lies in the Tyrrhenian Sea. However, the Italian island may have played a role in the naming of the sandwich. The origin of the Stromboli is a bit unclear, but it seems to date back to around the 1950s.
The Island of Stromboli
Unlike the calzone, it does not originate from Italy, but from Philadelphia, Pennsylvania or Spokane, Washington depending on which story you believe. Unless you’re a fan of 1940′s black & white films, you would probably not associate it with a wildly popular Swedish movie star and a Philadelphia suburb pizzeria.
A 1950 movie about a refugee who marries a Sicilian fisherman but can’t cope with the harshness of her new life.
The Philly version:
In 1948 director Roberto Rossellini cast Ingrid Bergman in his drama, Stromboli, about survivors of World War II trying to make a life on the isolated island. Although the film, released in the U.S. in 1950, received only mixed reviews, it caught the attention of people who might never have had any interest in Italian cinéma verité. The Hollywood tabloids and newsreels made sure that movie fans around the world knew that everyone’s favorite actress of the time was having a love affair with her director. The real volcano on Stromboli and the film, were eclipsed by the sensation, of what was then, the scandalous Bergman-Rossellini affair.
Meanwhile, in a small town south of Philadelphia, another drama—one with far greater consequences for Italian-American gastronomic history—was about to unfold. Nazzereno Romano, owner of Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, rolled up some cheese and cold-cuts in his pizza dough. He baked the loaf and then sliced it to expose the attractive, flavor-packed spiral within. ‘Nat’ Romano is reported to have asked his customers what he should call his creation. We can imagine that a copy of The National Enquirer might have been at hand because the sources claim that someone blurted out “Stromboli” and the name stuck.
Make the Bread Dough
Basic Dough for Calzones or Stromboli
Ingredients:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- Pinch of sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 3 cups all-purpose flour, or Eagle Ultra Grain flour or 1 ½ cups all purpose flour and 1 ½ cups whole wheat flour
- Cornmeal, as necessary, for dusting pizza peel.
Directions:
In a large bowl of an electric mixer combine yeast with water and sugar and stir well to combine. Let rest until foamy, about 5 minutes. Add the flour, salt, and olive oil, and mix well with the paddle attachment to thoroughly combine. The dough should be slightly sticky to the touch.
Transfer to the dough hook and knead dough for at least 5 to 7 minutes, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Divide dough into 2 portions for stromboli or 4 portions for calzones and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired for recipes below.
Meat and Cheese Calzone
Ingredients:
- 1 recipe basic dough, prepared for calzones
- 2 ounces finely chopped proscuitto or 2 ounces finely chopped Genoa salami or 2 ounces finely chopped pepperoni
- 1 1/2 cups ricotta cheese, drained
- 1/2 pound mozzarella cheese, cut into 1/4-inch cubes
- 1/4 cup grated Parmesan
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Cornmeal, for dusting pizza peels
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
In a medium bowl combine the proscuitto and the next 6 ingredients.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Vegetarian Calzone
Ingredients:
- 1 1/2 cups chopped frozen broccoli florets, defrosted and drained or a 10 oz. package of frozen spinach, defrosted and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 recipe basic dough, prepared for calzones
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Combine broccoli or spinach and the next seven ingredients in a medium bowl.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Meat and Cheese Stromboli
Recommend a healthier alternative for Italian Cold Cuts, such Applegate Farm products made without nitrates.
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1/2 pound thinly sliced salami
- 1/2 pound thinly sliced mortadella (or ham)
- 3/4 pound thinly sliced, mozzarella or provolone cheese
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
Vegetarian Stromboli
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
- 1/2 cup pitted kalamata or other black olives
- 3/4 pound thinly sliced, mozzarella cheese
- 1 teaspoon dried Italian herb seasoning
- Basil or baby spinach leaves
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with a layer of basil or spinach leaves, half the cheese slices, half the roasted peppers, followed by half the olives and half the Italian seasoning leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
Related articles
- Calzones-a-plenty (shalamajackson.wordpress.com)
- whole-wheat onion, pepper, and sausage calzones. (peachesandcake.com)
- Calzones on the BGE (hophogs.com)
- Calzone (thirtyaweek.wordpress.com)
- Tuna Calzone (pravings.com)
- Panzerotti: Stuffed Pizza or Calzones (foodforays.com)
- Summer Vegetable Calzones (vegetarianventures.com)
