Stromboli

Prep Time 30

Cook Time 45

Servings

Calories 1305kcal

Equipment

Rolling Pin
Parchment Paper

Ingredients

Stromboli

28 oz Whole tomatoes (canned) preferably San Marzano tomatoes
4 TBSP Extra-virgin olive oil plus more for brushing
8 cloves Garlic sliced thin
Salt to taste
8 oz Italian Sausage
1/2 Red onion sliced
4 oz Mushrooms sliced
1 lb Pizza dough store bought dough or make your own (see recipe in the menu)
4 oz Mozzarella cheese shredded
1 tsp Dried oregano
1/4 cup Fresh basil chopped
2 TBSP Butter

Coca Cola

24 oz Coca Cola cold

US Customary - Metric

Instructions

Place a glass or mug in the freezer.
Pour the tomatoes into a bowl and crush them up with your hands. Pour 1 cup water into the can and slosh it around to get the tomato juices and set aside. Add half the oil and 3/4 of the garlic to a skillet or sauté pan over medium heat. Slowly sauté the garlic until it starts to become golden brown. Stir in tomatoes and water from the can, season generously with salt, and bring to a simmer for 30-40 minutes.
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
Cook the sausage on a baking sheet to an internal temperature of 155°F (68°C) degrees. Set aside to cool. Then slice thin.
Heat the remaining oil in a sauce pan. Saute the onion and mushrooms until golden brown and softened. Add in the remaining garlic and sauté for 2 minutes then remove from the heat.
Roll out the dough into a large rectangle. Arrange the onions and mushrooms, sausage, and cheese, down the middle of the dough.
Fold the ends of the rectangle in, then fold one side of the dough over the filling, then the remaining side over top to enclose the stromboli. Crimp the seams of 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 minutes or more if needed.
Finish the sauce: Taste the sauce and adjust the seasoning with salt as needed. Once the majority of the liquid has evaporated and there is a hearty sauce, remove it from the heat and stir in the basil and butter. Season with salt to taste.
Remove the Stromboli from the oven, and set aside for 5 minutes before slicing them into pieces. Serve with about a 1/2 cup side of marinara sauce or more if desired (freeze the remaining sauce for future use).
Pour the soda into the frozen glass.
Portion and serve the stromboli with a side of sauce and soda.
(refrigerate or freeze any extra stromboli for future use).

Nutrition