People make mistakes, don't judge me!!!!

Ok so people make mistakes, i made one on my last post. I have come to terms with the fact that the calzone is just as good as the strombole. They bolt have good points. I am sorry guidos, i love the calzone now too. Hope you can forgive me!!! Your asking your self "why the sudden change of heart?" well i'll tell you. I spent some time making strombolies today and wanted to do some cool fillings, so i set off into the walk in box to see what i could find. I cam across the regular deli meats, cheeses, vegetables bla bla bla. When then i noticed the creamed spinach!!! OMG how good does that sound??? ok so now i am thinking creamed spinach stromboli!! YUM YUM FRIKIN YUM!!! But I cant just throw the creamed spinach into the stromboli i need a binder, something to make it a little more firm. So i head straight to the eggs. I mix the creamed spinach, ricotta cheese, mozzarella cheese, reggiano cheese, caramelized onions, some chopped broccoli and 2 egg's into the mix. So i think about it like this..... the eggs will hold this fabulous creamed love together.. right? But i don't want this to be to firm, i still want it to me more on the creamy side and less on the manicotti filling side. (you still with me people?) So i roll out my dough and make a nice even layer of the green love mixture, roll it up and bake. So i notice my stromboli is leaking after 5 min.... OH GOOD GOD, what do i do. So i take it out of its 350 degree home and place it in my ultra hot pizza oven (550 degrees) this will firm up the bottom and crisp the top. So i get a nice crust on the top and the bottom looks firm so i put it straight into the fridge, and i pray. After some time i take this love loaf from the fridge and get it onto a cutting board. I get a nice slice out of it and yum, its great. The only problem is its a total mess. Hello what happened to my neat fabulous stromboli??? Oh where did he go? But i must say it does taste great. I could just add more egg next time, but i love the taste of it now and the creamy consistency. So i come to terms with the fact the stromboli though good is not an all around guy. Some times you need the calzone to do the, well... dirty work!!! So here i am feeling bad for talking smack about the calzone. But i still feel like the calzone is an oversized, loud mouth zip who just makes me hate being Italian!! Wait, Michael you stupid ass. Just make small bite size calzones!! HELLO OMG i could even fry them if i want, little pockets of love!! So the moral of the story is that every thing has its place... don't be a hater!!

How to make the stromboli Lets talk a little about making a stromboli. You need to get some pizza dough. I like to use a 12oz dough and make one huge stromboli, for cocktail parties or just a movie night with the girls. So i flour my service (do this on a big service) and lay the dough in the middle. Flour your pin and sprinkle some over the dough. Ok so here is the fun part, roll your pizza dough into a long rectangle.... like 2 feet X 1 foot. Now you need to fill it, Start with something eazy!!!! Ham, salami, provolone and ricotta cheese. So start from the bottom, leave 2 inches of space. and go along the bottom of the dough with one item of filling, then the second item and so on. Don't go all the way to the top, leave at least 3 inches of space. Now start folding the stromboli, first fold the 2 empty inches over the meat then flip the covered part over again and so on. When your all done seal the strombloi with egg wash and make sure the seam is on the bottom. Also trim the ends and fold under. Pre heat your oven to 350. Place the stromboli on an greased sheet pan. Score the top and brush with an egg wash sprinkle with sea salt or sesame seed or any thing you like. Now bake for 25 min. Let cool and serve! You could also make these into small loafs for a nice compact lunch! or cut into rings for a fab presentation