Got lots of odds and ends in the fridge? Since the 2020 Lockdown started, my fridge has taken on an entirely new personality; a little of this, some of that. Wanna know the perfect dish to incorporate all those odds and ends? Stromboli! Yep! Simply make a small batch of dough. What was that? You don’t know how? The heck you don’t! So dang simple, I taught my 9-year old grandson how to make dough.
Chop about 2-cup (total) of some odds and ends in your fridge:
- Left-over meat – cooked
- Lunch meat
- Bacon – cooked
- Tomatoes – fresh or sun-dried
- Peppers – fresh, frozen or jarred
- Spinach – or any handful of fresh leafy greens
- Cheese – any cheese
- Garlic – 1 clove
- Onions – 1 small, chopped
Put your goodies in a bowl, drizzle 1 tablespoon olive oil and 1 teaspoon balsamic vinegar, salt, pepper (hot or black), toss and set aside while dough rises.
Preparation – Oven on 400
Roll out dough on floured surface. Spread your bowl of goodies evenly across the dough, leaving sides and ends empty, roll it up and place on a parchment paper lined baking tray. Brush with either an egg wash or a little olive oil, sprinkle course salt on top (the same as you would if you were just baking the dough into a loaf of bread). Bake 25 minutes!
POUR A GLASS OF WINE AND MAKE THE EVENING SPECIAL!!