Stromboli Lunch

When my son was in first grade, he insisted on peanut butter and jelly sandwiches in his lunch. Every day. For an entire year. On the first day of second grade, he declared he was tired of them and now...two years later...he still won't eat them.

So I'm always looking for lunch ideas that aren't peanut butter and jelly sandwiches.

Stromboli is great because you can make up one big sandwich on Sunday, cut it into pieces and have several days' worth of lunches. Or you can add in a few more ingredients, serve it up with a salad, and have it for dinner. Here's how I make it:

Start with basic pizza dough (which you know I make in my breadmaker):

Basic Pizza Dough (1 1/2 lb):

1/2 tsp salt

3 c all-purpose flour (sometimes I switch up to half out for wheat flour)

1 1/2 tsp active dry yeast

1 c water

2 Tb olive oil or vegetable oil

Measure all ingredients into bread pan. Turn on "dough" setting. Check dough after 10 min to make sure it's not too dry or moist -- add water or flour if needed.

When the dough is done (about 90 min), turn onto a pastry board and roll into a rectangle.

Beat 1 egg and brush onto dough.

Add whatever meats and cheeses you want to one side of your sandwich. Since it is Italian, I usually go with salami, pepperoni and Provolone cheese.

If you want to make it a little heartier, saute up some onions and sliced red and green peppers and add them on also.

Beginning with the meaty-cheesy side, roll the dough lengthwise.

When it's all rolled up, fold the ends over as well. Pop into the oven for 25 minutes at 375°. 

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Angel's Homestead, Sassy Little Lady, Cheerios and Lattes, A Night Owl Blog, Six Sisters Stuff, Happy Hour Projects, Shine on Fridays, Create. Craft. Love, Craftionary, Show & Tell at Gingerly Made, Foodie Friday, Mom's Test Kitchen