Easy Stromboli

Do you remember the villain of Disney's Pinocchio? His name is Mr. Stromboli.

He's a big 'ol scary looking Italian man who steals children.
Yikes!

But here's a Stromboli you'll love.

By definition, a Stromboli is a dish similar to a calzone found in North American pizzerias. It is thought to have been named after the 1950 film and consists of top and bottom crusts containing a mix of meats, cheese, and vegetables.

So, let's make a Stromboli that you can personalize and freeze.
On our menu tonight is...

Ham and Cheese Stromboli



1 pkg. Pepperidge Farm Puff Pastry Sheets (freezer section of grocery store)
8-10 slices deli style ham
1-2 c. shredded cheddar cheese
8 oz. sliced mushrooms
5 oz. frozen spinach thawed and squeezed
1 tsp. (or 1 clove) minced garlic
black pepper to taste


- Saute mushrooms garlic and onions in butter. Add spinach. Add pepper to taste. No salt should be needed if using ham.
- Lay out puff pastry on a silpat lined baking sheet. If not using silpat, spray sheet with cooking spray.
- Lay down 4 to 5 slices of ham down center of the pastry sheet.
- Lay veggie mixture on top of ham.
- Add shredded cheese.
- Add another layer of sliced ham.
- Join edges of pastry to form a long tube that is completely sealed.
- Sprinkle a bit of shredded cheddar on top.

Bake @ 400* for 15-20 minutes

To freeze: Wrap tightly in plastic wrap and freeze for up to 6 months. Bake from frozen @ 375* for 40-50 minutes.

I think you can see where this is going. Picky eaters? Cut your veggie filling quantities in half and only put it down one half of Stromboli.

Don't like ham? Spinach? Whatever?
Use what you want. Get creative with what you have on hand...

Try deli sliced chicken, ham and swiss for a Cordon Bleu Stromboli.
Try vegetarian Stromboli with broccoli and cheese.
Try a Italian Stromboli with mozzerella, basil and pepperoni.
The possibilities are endless.*

Depending on your choice you can serve this with soup or a green salad.


*The only caution is try not to add vegetables that contain a lot of water (like tomatoes or zucchini) if you plan on freezing this. Upon baking they will expel too much liquid.