Stromboli

 I haven't shared a recipe in a coon's age. I haven't stopped cooking, so I don't know why there's been a dry spell. Sometimes I just forget to take a photo and although I'm not a food photographer, it seems a post ought to be accompanied by a photo.

I've been making this for a long time...probably at least 20 years and I made it over Christmas when everyone was here. It's a family favorite even though I got sidetracked and burned it. 😂

I realized I hadn't shared it here yet, so I made it again yesterday. The day before, we went to town (50 miles one way) for an insurance appt., errands, and a Safari Club board meeting. Neither of us had been to town since the 30th (15 days) so the list was long. I do not like Walmart, but I like their pick-up option. I still go in to choose produce, but the pick-up option works well for me. We didn't get home until just after 10 p.m. and by the time everything gets put away

and showers and closing out the day takes place, it was almost 11:30. That is about 3 1/2 hours past my bedtime so I was dragging the next morning and Stromboli is a fast solution for dinner (our lunch) when you've spent the morning working outside.

Stromboli

1 can Pillsbury Pizza Crust (or use a homemade dough)

Diced Black Forest Ham (from a good deli - we have a local grocery store that has a great deli)

Diced Salami and or Pepperoni

Grated Baby Swiss Cheese (or Mozzarella or Provolone or mix it up)

3 diced green onions

1-2 Tbsp melted butter

Parmesan

Parsley

Granulated Garlic

*Roll out pizza dough. Sprinkle with ham, salami, and pepperoni. I often just used ham because that's all I had at the time. Top with shredded cheese, and green onions. Roll up into a log, sealing edges and ends well. Slice across top of dough a few times to vent and let steam escape. Add some parmesan, dried parsley, and granulated garlic to melted butter. - stir to combine. Brush on top of Stromboli. Bake at 375° until brown on top - approximately 30 minutes. 

I had cauliflower, broccoli and some pepperoni in the fridge and pasta in the pantry so I made Italian Pasta Salad.

to serve with the Stromboli

Brilliant blue skies and 50° in January and this just hit the spot.