Stromboli is sort of like a rolled-up pizza with a nice brown crust. and the variations are endless. This recipe has beef, kale, and mozzarella and is a great way to get those vegetables into the kids or the whole family for that matter. You can make the crust yourself or just use store-bought pizza dough to make it even faster. Here’s how I made it:
Start by steaming a pound of kale leaves in a covered pot until crisp-tender, about 15 -20 minutes. While kale steams, either make your dough or pull it out of the frig if using store-bought. The dough is much easier to handle if it is allowed to rest and come to room temperature before rolling it out.
While kale steams, preheat oven to 425 degrees, and brown 1 pound of Italian sausage in a pan until well browed. Remember, brown equals flavor. When kale is done, remove from the pot and place in a bowl to cool. Allow sausage to cool as well.
Once kale is cool enough to handle. squeeze out all the water, chop it up, and place it back in the bowl.
Prepare a parchment paper lined baking sheet sprinkled with cornmeal. Next, roll out the dough into a rectangle about a 1/4 inch thick.
Spread your favorite pizza sauce over the dough leaving some space on both sides and the edge of the dough facing away from you.
Sprinkle on some mozzarella cheese and top it with sausage.
Top the sausage with the chopped squeezed out kale, and then more mozzarella.
Start rolling the Stromboli away from you and pinch the edge when done and pinch and tuck under the sides.
Place the Stromboli on the corn meal sprinkled parchment paper on the rimmed backing sheet. You can snip some vent holes in the top with cooking sheers or just make a few cuts to allow steam to escape.
Brush the Stromboli with olive oil and place in a preheated 425-degree oven for 30- 40 minutes until a rich golden brown crust develops. Ovens will vary so start checking at 25 minutes. Be sure crust is well browned.
When Stromboli is done, allow cooling for at least 15 min. because it is very hot, and it will make slicing easier and less likely to burn you.
You can use any fillings that you like; however, just make sure they are not wet ingredients, or your dough will become soggy. For example, mushrooms, you would have to cook them first and squeeze out the liquid before using. Just be creative to make it your own, the possibilities are endless. Enjoy and happy cooking!
Prep Time: 30 – 40 min Cooking Time: 30 – 40 min
Difficulty: Easy Servings: 4-6
Ingredients:
Pizza dough for one large pizza
1 pound Italian sausage
1 pound steamed, chopped, and squeezed dry kale
Pizza sauce
16 oz. grated mozzarella cheese
Olive oil
Corn meal for dusting parchment paper