The debate is always hot about the difference between calzones and strombolis. Some say that stombolis have the sauce on the inside. Others say that strombolis don’t have ricotta (or does it?). Does it matter what shape or size? All I know is that whatever you call it, it is worth making homemade!
1 lb pizza dough
1/2 cups ricotta cheese, use low or nonfat if available
1/2 cup Mozzarella Cheese, shredded
1/4 cup green bell pepper seeded and sliced
1/4 cup red bell pepper seeded and sliced
1/4 cup red onion, pared, thinly sliced
1/4 cup mushrooms sliced
12 cups broccoli florets, cut into small pieces
1 cup Pizza Sauce
1. Roll out dough to 1/4-inch thickness. Cut into 4 rectangles approximately 4×8 inches each. Save extra dough for garlic knots or stuffed dough bites (I’ll post these recipes separately).
2. Divide veggies between the 4 pockets.
3. Add dollops of ricotta and sprinkle with mozzarella.
4. Fold dough sides up and pinch together. Fold end flaps up and pinch to hold. (I know, it is a lot of pinching, but the dough doesn’t feel it, really!)
5. Transfer to parchment lined baking sheet. Cut a few slits in the top to let steam escape. Bake at 450 degrees in center of oven for about 20 minutes and tops are golden brown. Test for doneness by giving the top a rap with your knuckle. It should give a slight thud sound. This is NOT food abuse! 🙂
6. Serve with warm pizza sauce on top or on the side! Enjoy!
Servings: 4
Oven Temperature: 450°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutrition Facts
Nutrition (per serving): 452 calories, 100 calories from fat, 11.6g total fat, 20.1mg cholesterol, 606.7mg sodium, 1164.1mg potassium, 69.5g carbohydrates, <1g fiber, <1g sugar, 22.3g protein, 7409.3IU vitamin a, 221.5mg vitamin c.
Recipe Type: Brunch, Main Dish, Vegetables, Vegetarian
Pingback: Potluck Casserole with Cornbread Stuffing for #SundaySupper | Cindy's Recipes and Writings