Equipment
- Rolling Pin
- Parchment Paper
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Stromboli
- Your choice of filling i.e. pepperoni, veggies, deli meats, sausage, etc., prepared accordingly and cooked in advance if using raw ingredients
- 1 lb Pizza dough store bought dough or make your own (see recipe in the notes)
- 4 oz Your choice of cheese shredded
- 2 tsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 2 cups Marinara sauce
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep ingredients per instructions above. (Prepare and cook raw meat or vegetables for filling.)
- Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Roll out the dough into a large rectangle. Layer with the prepared fillings of choice, leaving about 2 inches along the sides bare.
- Fold in the sides, then fold over each flap. Crimp the dough shut using your fingers as best you can to seal the stromboli.
- Brush the outside of the stromboli with olive oil and sprinkle with oregano. Bake in the oven until bubbly and golden brown, about 20 - 25 minutes.
- Warm the sauce in a saucepan until hot (optional).
- Remove the stromboli from the oven, and set aside for 5 minutes before slicing into strips about 2 inches wide.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Serve the stromboli with a side of marinara sauce, salad, and kombucha.
Notes
Homemade Dough - yields 1 dough ball
Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115 degrees, or more if needed
2 cups All-purpose flour plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well.
Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use.
Allow dough to rise for 2 hours or until doubled in size before using.
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115 degrees, or more if needed
2 cups All-purpose flour plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well.
Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use.
Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 853kcal | Carbohydrates: 141g | Protein: 25g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 3065mg | Potassium: 919mg | Fiber: 9g | Sugar: 25g | Vitamin A: 5184IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 11mg
Stromboli
Equipment
- Rolling Pin
- Parchment Paper
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Stromboli
- Your choice of filling i.e. pepperoni, veggies, deli meats, sausage, etc., prepared accordingly and cooked in advance if using raw ingredients
- 1 lb Pizza dough store bought dough or make your own (see recipe in the notes)
- 4 oz Your choice of cheese shredded
- 2 tsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 2 cups Marinara sauce
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep ingredients per instructions above. (Prepare and cook raw meat or vegetables for filling.)
- Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Roll out the dough into a large rectangle. Layer with the prepared fillings of choice, leaving about 2 inches along the sides bare.
- Fold in the sides, then fold over each flap. Crimp the dough shut using your fingers as best you can to seal the stromboli.
- Brush the outside of the stromboli with olive oil and sprinkle with oregano. Bake in the oven until bubbly and golden brown, about 20 - 25 minutes.
- Warm the sauce in a saucepan until hot (optional).
- Remove the stromboli from the oven, and set aside for 5 minutes before slicing into strips about 2 inches wide.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Serve the stromboli with a side of marinara sauce, salad, and kombucha.
Notes
Homemade Dough - yields 1 dough ball
Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115 degrees, or more if needed
2 cups All-purpose flour plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well.
Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use.
Allow dough to rise for 2 hours or until doubled in size before using.
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115 degrees, or more if needed
2 cups All-purpose flour plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well.
Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use.
Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 853kcalCarbohydrates: 141gProtein: 25gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 3065mgPotassium: 919mgFiber: 9gSugar: 25gVitamin A: 5184IUVitamin C: 20mgCalcium: 103mgIron: 11mg
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