Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
Stromboli
By: Mandy DeCecco

 

 
 

Are you ready for some football!! At last football season is underway, and for many of us the food is as important as the game. Stromboli is a favorite in my house on game day. They are great for a crowd, and can easily be customized to suit any tastes.
 
For this month's Chef's Corner we have recipes for two varieties of Stromboli: Classic Cheesesteak and Chicken, Spinach & Sundried Tomato. Feel free to improvise - try whole wheat dough, chicken steak, toss in some sautéed mushrooms, peppers, broccoli, pepperoni or mix it up with a variety of cheeses. Combining a sharp provolone or cheddar with creamy mozzarella allows for a nice melted texture with a little kick. You can also divide a large dough into 2 smaller ones and mix up your ingredients. I typically do this to please the non-onion eater in the house.
 
It's best to use pizza stone when baking strombolis. If you are not familiar with one, it is basically a flat ceramic or stone piece that you place on the rack of your oven. It holds heat exceptionally well, while absorbing moisture from the dough to yield a perfect crispy crust. Pre-heat it in the oven while you prepare your ingredients. If you don't have a pizza stone, don't despair a cookie sheet or pizza pan will work.
 
You can find fresh pizza dough balls in many grocery stores, or I've also bought them for a few bucks each at my local pizza shop. One note, if you buy dough frozen let it defrost for at least 24 hours in the fridge. Doing so makes it much more pliable and easy to work with, trust me I've had some dough-sasters.
 
So if your game day is pee-wee, high school, college or pro a Stromboli menu is sure to please. Go team and let's eat!!
 
Philadelphia Catering offers a mixed Stromboli menu including a vegetarian option. It's a great alternative if you are looking to for something different for a lunch or party. You can check out the menu here.
 
 
Cheesesteak Stromboli
 
16 oz fresh pizza dough
1 lb very thinly sliced/shaved steak
1/2 onion thinly sliced
1/3 cup hot banana peppers
1 TBSP olive oil
1 cup grated mozzarella cheese
1/2 cup grated sharp cheddar or sharp provolone cheese
2 TBSP cornmeal
Salt & Pepper (to taste)
 
 


 
 

Pre-heat oven to 450 degrees. If using pizza stone - place stone in oven for entire pre-heating time while you prep.
 
Heat oil in large skillet. Add onions and saute 2-3 minutes on med-high; add in hot peppers and saute 2 additional minutes. Add in steak and sauté on high for 5-7 minutes or until no longer pink (165 degrees). Season well with salt and pepper. Remove from heat, allow to cool and, very important - drain excess liquid.
 
 


 
 

Roll out the dough onto a well-floured surface. Sprinkle half of cheese on dough. Top with meat and remaining cheese.
 
 


 
 

Fold ends together trimming off excess dough as needed. Pinch seams together tightly. For the best seal, avoid letting the filling touch the edges you pinch together.
 
 


 
 

Turn Stromboli over and slice 3-4 slits on top.
 
 


 
 

Transfer Stromboli onto a cookie sheet or pizza pan sprinkled with cornmeal (to keep from sticking). If you are using pizza stone, sprinkle with cornmeal and transfer Stromboli from pan directly onto stone. Bake for approximately 15 minutes until golden brown. Cool slightly, slice and serve with pizza sauce or ketchup for dipping.
 
 


 
 

Chicken, Spinach & Sundried Tomato Stromboli
 
16 oz fresh pizza dough
7 oz baby spinach (stems removed)
1 lb diced grilled chicken
2 cloves of garlic thinly sliced
1 TSP olive oil
1/3 cup sliced sundried tomatoes in oil (drained)
1 cup grated mozzarella cheese
1/2 cup grated sharp provolone cheese
Salt & pepper
 
 


 
 

Pre-heat oven to 450 degrees. If using pizza stone - place stone in oven for entire pre-heating time while you prep.
 
Heat oil in a skillet on medium high heat; add garlic and saute 1-2 minutes. Add in spinach and saute until just wilted 2-3 minutes. Remove from heat, cool and drain any excess liquid. In a large bowl combine chicken, spinach, and sundried tomatoes. Season with salt and pepper to taste.
 
Roll out dough on well-floured surface. Sprinkle dough with half of cheese.
 
 


 
 

Top with chicken spinach mixture and then remaining cheese.
 
 


 
 

As in previous recipe, fold ends together trimming off excess dough as needed. Pinch seams together tightly. Turn Stromboli over and slice 3-4 slits on top.
 
Transfer Stromboli onto a cookie sheet or pizza pan sprinkled with corn meal. If you are using pizza stone, sprinkle with cornmeal and transfer Stromboli from pan directly onto stone.
 
 


 
 

Bake for approximately 15 minutes until golden brown. Cool slightly, slice and serve with pizza sauce.
 
 


 
 
 
Mandy is a Drexel University graduate and Philly area native. Mandy coordinates marketing, website and promotions for The Philadelphia Catering Company. She is always looking for creative and fresh ideas for home and catering. Please forward your feedback to mandydececco@comcast.net we'd love to hear from you!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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