September is a golden time for a multitude of reasons. It’s still warm enough to barbecue, enjoy a picnic and dine outdoors on many days. It’s also cool enough that you don’t have to worry about overheating your home when you turn on the oven to whip up a sheet-pan dinner or to bake a treat for dessert. This recipe and photo are from Foodland Ontario, foodlandontario.ca, will inspire you to get cooking.
For a fun and tasty dinner experience, make stromboli. Serve with tomato sauce on the side for dipping. If the dough springs back when rolling it, let it rest for a minute and then roll again.
Baking Time: 25 minutes
Preparation Time: 25 minutes
Serves 4
1 prepared pizza dough (600 g)
1/4 cup (50 mL) tomato sauce
2 cups (500 mL) shredded Ontario mozzarella cheese
8 slices Ontario ham (about 140 g)
12 Ontario pepperoni slices
1 cup (250 mL) chopped Ontario greenhouse tomato
1 cup (250 mL) diced Ontario greenhouse sweet red pepper
1/4 cup (50 mL) finely chopped Ontario red onion
Dried Italian seasoning
1 Ontario egg, beaten
On lightly floured surface, cut dough into 4 equal portions and shape into balls; let rest for 5 minutes. With floured rolling pin, roll out each ball into 9- x 6-inch (23 x 15 cm) rectangle. Spread each dough with 1 tbsp (15 mL) of the tomato sauce, leaving 1-inch (2.5 cm) border. Sprinkle each with 1/4 cup (50 mL) of the cheese; top with 2 slices of ham, overlapping and trimming to fit, if necessary, 3 pepperoni slices and 1/4 cup (50 mL) each of tomato and red pepper. Sprinkle with 1 tbsp (15 mL) of the onion, 1/4 cup (50 mL) of the cheese and 1/8 tsp (0.5 mL) of Italian seasoning.
Starting at the long end, tightly roll-up dough. Place seam side down on large parchment paper-lined baking sheet. Cut 2 slits in dough. Brush with egg and sprinkle with a pinch of Italian seasoning. Bake in 450°F (230°C) oven for 20 to 25 minutes or until dough is puffed and golden.
Nutritional Information:
1 stromboli
PROTEIN: 34 grams
FAT: 26 grams
CARBOHYDRATE: 74 grams
CALORIES: 660
FIBRE: 3 grams
SODIUM: 1315 mg
