I’m pretty sure this is the first stromboli I’ve ever made.
Not 100% because it feels like I’ve made about 183 bajllion different things at this point in my life as a food blogger. Ha, and it’s been such a busy week that I’ve already forgotten what I made a few days ago. So yes, there is a definite possibility that I have made one in the past and I simply don’t remember. For all that it matters though, I’m gonna go with saying this is my first one.
We had a great early Thanksgiving feast yesterday, one of the best ever. Actually, I know it’s only halfway through, but overall it’s been a great week so far. First we decked our halls on Monday whilst Sophie and I tried to sing Christmas songs at the top of our lungs like there was no tomorrow. That is, until Liv stopped us and said we couldn’t because it didn’t feel like Christmas yet without the decor finished. You see, her and I have unintentionally earned ourselves the title of ‘Christmas Nazis’ with our close friends and family because we have this thing about saving everything Christmas or Holiday related for the last few months of the year. Does anyone else understand this? It’s like we feel that the fun and excitement of the season is better if you keep it special, like saving your dessert for last. Although, don’t tell her I said this, but I think this year she’s a little bit stricter than me. 😉
We wanted the house to be ready because, even though it’s not absolutely necessary, it feels so much more like the Holiday season with the house all decorated. Although, something that has made it hard to get into the mood right now is that it’s been ridiculously warm the last few days. No kidding, it’s like we switched from barely warm enough to be considered Spring right into full on Summer heat overnight. The guys are dying and even I’ve got to admit I’ve been really hot (I’m always the cold one in the family). We’re getting better at making it work every year though. Oh my goodness, Ryder was adorable putting the decorations on the tree! He was going full steam ahead until he realized that the candy canes were edible. Hehe, that sort of distracted him a lot.
So yeah, it’s been a good week (knock on wood) and I hope the rest of it follows suit. Okay, but about the stromboli. With tomorrow being the actual date for turkey day I know a lot of you will be having some serious leftovers and I thought this would be a great way to use some of them. Basically, it’s like all the great flavors of thanksgiving stuffed into a wrapped-up pizza crust. Any takers???
It would work as an appetizer if cut into small portions or it can be a main course. Also, you can use a different kind of squash or even cubed sweet potatoes for the filling if you want. It’s much simpler to make then you might think and everyone in my crew that likes these flavors enough to have tried it said I really need to do more stomboli. I think you do too. I thought this was a fun change from your typical pizza but close enough to be a sure thing.
Whether you’re celebrating a holiday this week or not, I hope you all have an awesome rest of your week and then weekend!
- 1 tablespoon active dry yeast
- 2 talespoons sugar
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 1/2 - 4 cups all-purpose flour
- corn flour for pan (optional)
- 1 egg + 2 tablespoons water
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 2 cups fresh butternut squash, peeled and cut into cubes
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sour cream
- 4 ounces blue cheese, crumbled
- 8 ounces sliced deli turkey
- Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in salt and oil until combined. Add the all purpose flour and mix until dough comes together. Turn out onto a lightly floured surface and knead for a few minutes, adding a bit more flour until the dough pulls away from the surface. It should be smooth and resilient. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
- While dough rises, make the filling. Heat the olive oil in a large skillet over medium high heat and add onions, garlic, butternut squash, and rosemary. Cook for 7 to 8 minutes, stirring often, until the squash is softened and the onions are translucent. Add the nutmeg, balsamic, and cream to the pan, then reduce heat to low and continue stirring for 2 to 3 minutes until the sauce has thickened a little. Season with salt and pepper to taste then remove from heat and set pan aside.
- Once dough is ready, preheat oven to 400 degrees F (200C) and dust a large baking pan with flour or corn flour.. Roll dough out into a rectangle that's roughly 1/8 inch thick and place on a piece on parchment. Scrape the filling mixture out onto the dough and spread evenly over the whole thing, Sprinkle the blue cheese as evenly as you can then lay out the turkey slices on top of everything, spacing them evenly. Now fold in the two long sides over the filling to wrap it and make the stromboli shape. Turn the stromboli over so that the crease is on the bottom and tuck the two open ends underneath.
- Use a sharp knife to make some slits across the top then whisk together your egg and water and brush it onto the top and on the sides. Bake for 30 to 40 minutes until the edges are a deep golden brown then remove from oven and cool for at least 5 minutes before slicing and serving.