I live in a house full of boys who love pizza. And I mean LOVE. Now don’t get me wrong, I like pizza as much as the next person but it can get a little old and boring sometimes (at least the kind of pizza Joel likes). So I like to mix up our pizza nights every now and then with stromboli or calzones.
I totally cheat and use frozen bread dough rather than making pizza dough to make this easy and possible for a weeknight meal. It doesn’t take much effort but tastes so so good. And you could add in anything you like. A little ricotta slathered on before the toppings would be yummy. You could also go with Hawaiian or veggie supreme. The options are endless.
I usually use a mix of cheddar and mozzarella for the cheese but this time I had some leftover thick sliced colby jack cheese from the deli that I needed to use up so I threw that in with a little bit of shredded sharp cheddar and it was pretty amazing. I definitely recommend you try that combination.
This is a wonderful way to spice up the pizza night routine!
1 loaf Rhodes bread dough, risen
8 oz. shredded cheese (use your favorite)
6 oz. diced pepperoni*
1/2 lb. Italian sausage, cooked and drained
Olive oil for drizzling
Kosher salt, to taste
Dried Basil, for garnish
1 recipe pizza sauce, for dipping
1. Preheat oven to 375 degrees F. Roll dough into an 18×12″ rectangle on a floured surface.
2. Evenly distribute sausage and pepperoni through the middle of the dough (lengthwise), leavin an inch edge on the short ends and about 4 inches on the long sides. Top with cheese then roll lengthwise and pinch tightly to seal.
3. Carefully move stromboli to pizza stone. Drizzle with olive oil and brush it over the top and sides. Sprinkle with kosher salt and basil to taste.
4. Bake for about 20 minutes or until golden brown. Enjoy!
*I place the pepperoni on a paper towel lined plate and microwave it for 30-60 seconds to get rid of all that excess grease. After microwaving, blot with more paper towel.