Goat Cheese Stromboli for a Summer Picnic

I was searching for a good car picnic food this week, to take along as we drove to a Bela Fleck concert at Interlochen with friends. Emeril Lagasse whispered in my ear, “Stromboli, but mix it up with the goodies you already have.” Well, not that last bit, but close…

Crispy and savory...so perfect and quite neat for hand-food!

Here’s how we did it, and it rocked:

Ingredients:

4 – 6 oz goat cheese (herbed or plain)

2 cooked chicken or pork brats

Couple slices of prosciutto

1/2 Cup cooked spinach or kale, with water squeezed out

1/3 Cup oven-dried tomatoes in olive oil and garlic, or tomato paste mixed with garlic powder and olive oil.

1/3 Cup chopped kalamata olives

1 egg, slightly beaten with fork

1 Cup shredded mozzarella cheese

Preheat the oven to 375 degrees F. Grease a large baking sheet or prepare parchment lining and set aside.

All ready to jump into the dough-pocket!

In a large skillet, cook the onions, stirring, until very soft, 4 to 5 minutes. Add the chopped sausages to blend flavors: cook, stirring, for 1 minute. Remove from the heat and cool.

Prepare your favorite pizza dough recipe and allow to rise. When ready, punch down the dough. On a lightly floured surface, roll out a large softball-sized lump of the dough to a large rectangle, about 10 by 14 inches. Spread the oven-dried tomato mixture on the dough, then top with the cooled sausage-onion mixture across the dough, leaving a 1-inch border.

Abscond with leftover herbed goat cheese for your b'fast next morning!

Layer the goat cheese, olives and kale or spinach and top with overlapping layers of prosciutto. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet. Let the dough rise again, 20 to 30 minutes.

Brush the top of stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 30 minutes. Sprinkle stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly, sprinkle slices with mozzarella cheese, broil until crispy/bubbly/browned on top, and serve.

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