Spicy Meat and Cheese Stromboli

I love stromboli and this uses prepared pizza crust dough making it very easy. A friend asked recently for the recipe so I thought I'd post it today. I'm thinking I'll make it for the Super Bowl as I have for tailgating UCONN games in the past.

Spicy Meat and Cheese Stromboli

1 tube prepared pizza dough (I use Pillsbury)

2 TBS cornmeal

¼ lb sliced pepperoni

¼ lb capicola or other spicy ham

¼ lb genoa salami

¼ lb sharp provolone

2 TBS extra-virgin olive oil

2 TBS sesame seeds

2 TBS Italian seasoning

2 TBS grated parmesan or romano cheese

1 tsp crushed red pepper flakes

1 tsp garlic powder

Preheat oven to 400°.  Break open the tube of dough. Dust counter with cornmeal. Roll out the dough. Stretch or roll out in its rectangular shape until 1.5X bigger. Cover with pepperoni, capicola, salami and cheese leaving ½ inch uncovered dough on all sides. Roll the long way making a loaf about 18 inches long. Pinch the ends closed. Place on waxed paper and brush with olive oil.

Combine sesame seeds, pepper, cheese and seasonings. Sprinkle onto the loaf. Using the waxed paper, wrap the loaf tightly and press the topping into the dough. Bake on parchment paper until golden about 15-20 minutes.

Tips: 

-          You can make the loaf the day before and refrigerate and bake when needed.

-          I use Pillsbury brand pizza dough as it is slightly larger.

-          Heat spaghetti or marinara sauce for dipping.

-          For Italian seasoning, I use Mrs. Dash brand.

Hot Artichoke Dip

This is great and easy. Easy seems to be a theme of mine.

Hot Artichoke Dip

1 can artichoke hearts (not marinated)

1 small can diced green chilies

1 cup mayonnaise

1 cup grated Parmesan cheese

Drain artichokes and chop. Mix with other incredients and bake at 350° for 30 minutes. Serve hot with crackers or pita toast triangles (see recipe for those).

Pita Toast Triangles

I like stuff you can make beforehand. This is one of those recipes. They even freeze well.

Pita Toast Triangles

Pita rounds, separated at the edges with a serrated knife.

Melted butter – brush on the inside of the rounds

Parmesan or Romano cheese – sprinkled on top

Herbs (basil, dill, marjoram or thyme) – sprinkled on top

Cut into 8 wedges, place on baking sheet and bake at 400° for 6-8 minutes or until golden brown.

Tips:   - Easy to make beforehand. Just store in air-tight container and reheat before serving.

Hot Crab Dip

This is great and extremely quick and easy!

Hot Crabmeat Dip

8 oz cream cheese, room temperature

½ cup mayonnaise

1 tsp horseradish

1 tsp minced onion

1 tsp prepared mustard

Dash of

            Salt

            Worcestershire sauce

            Tobasco sauce

            Garlic powder

1 can crabmeat, drained

Combine all ingredients. Bake uncovered at 350° for 20 minutes. Serve with assorted crackers.

 

Tips:  - Use real mayo. Don’t try to cheat and use the low fat stuff. This isn’t the time or place to worry about your diet!

Bacon and Carmelized Onion Tart

I've made this a few times and people seem to like it. You can make a lot of it ahead of time and serve it warm or room temperature.

Bacon and Caramelized Onion Tart

(Can be served in wedges or 1 inch squares)

Dough:

2 cups all-purpose four

½ tsp salt

1 cup cold, unsalted butter, chopped

2/3 cup ice water

Filling:

3 large yellow onions; julienned

2 tbs unsalted butter

Salt and freshly ground pepper

1 lb bacon; julienned

1 egg yolk

½ cup heavy (light works too) whipping cream

2 tsp fresh thyme leaves (using fresh makes a big difference)

Directions:

1. To prepare the dough: Place the flour, salt and butter in a medium bowl. Using a pasty cutter or fork, cut the butter into the flour until it forms pea-sized chunks. Add the water and mix with a fork until the dough just comes together (it should have visible streaks of butter). Form the dough into a disk, wrap in plastic and refrigerate at least one hour.

2. To prepare the filling: Cook the onions with the butter in a large saute’ pan over medium heat, stirring occasionally for 15-20 minutes or until the onions are golden brown and caramelized. Season with salt and pepper and cool to room temperature.

3. Cook the bacon in a large saute’ pan over medium heat for 10 minutes or until crisp. Drain on paper towels and cool to room temperature. Combine the bacon with the onions.

4. Preheat the over to 375°. Whisk together the egg yolk, cream and thyme in a small bowl.

5. To prepare tart: On a floured surface, roll out the dough to 1/8 inch thick and then press into an 8 or 9-inch tart pan, trimming any excess. Spoon the onion-bacon mixture on top of the dough, pour in the cream mixture, and top with freshly ground pepper.

6. Bake for 40 to 45 minutes, or until just firm to the touch and a light golden brown. Cool slightly and let it set before cutting and serving.

Tips:

I brown the bacon, caramelize the onions and make the dough the day before (or a couple of days for that matter). Then all I have to do is roll out the dough, make the egg/cream mixture and throw it all together.