WKYT - Chef Walter - Recipes

Easy Stromboli Monday, February 20, 2012

Ingredients

Shirley Bridges Our Nashville correspondent

1 Pillsbury pizza crust (from dairy counter) (thin works best for me)
1 TBSP olive oil
2 Cups of mixed chopped veggies such as sweet peppers, onions,
and mushrooms (I use canned mushrooms)
2 Cloves of minced garlic
1/4 Cup drained, chopped or sliced, ripe or greek olives
1 TBSP drained small capers
1 TBSP dried Italian herb mix
salt and pepper to taste
10 oz of thin sliced deli meat such as salami, pepperoni, and ham
1 Cup grated Mozzarella cheese

Directions

Preheat Oven to 375 deg. Coat large baking sheet with cooking spray and set aside. In large skillet, medium high, heat oil; add veggies and garlic. Saute until tender and all liquid has evaporated (5-10 mins). Stir in olives and capers and seasonings. Set aside to slightly cool. On lightly floured surface, roll dough to 12 x 16 inch rectangle. Arrange meat on dough, leaving an inch border on all sides. Spread veggies on top of the meat and sprinkle with cheese. Roll up into a log, pinching the ends and seam to seal. Transfer the log to the prepared baking sheet with the seam on the bottom of the log. With sharp paring knife, make three slits in top of log. Bake 40 - 50 minutes until golden brown. Crust will sound hollow when tapped. Allow to cool about 20 minutes before slicing.

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