Moz, pepperoni, sauce, caramelized onions and red bell peppers, homemade ricotta, scratch made crust.
I made this thing way too big. And I made two of them.
I know ricotta doesn’t go on stromboli.
Cost per person $1.50.
Thanks for chewing it up before taking a picture
I need to work on my assembly. It was too big and that didn’t do it any favors aesthetically.
I know ricotta doesn’t go on stromboli.
That’s just food abuse. And I’d still mow down a bunch.
“What the hell is even that?!?!” - reference
Looks good I volunteer as tribute!
Holy flurffenstoofenzergreifenmittzen,
I’m really not supposed to eat anything like that, anymore.Thank god I’m like 600+miles away from thee.
I woke up that morning craving one of two things. Either the largest portion of mashed potatoes I’d ever made or the meat sweats. I opted for the meat sweats.
As if yon wife didn’t exist?
Cmon now, mate… we underrate the female, do we nawt?
She often has very few opinions on what we should eat and I do all the cooking. She was already dealing with a kidney stone so not only was she having diminished brain capacity she couldn’t picture anything that could make her situation worse. So she went for it.
She was already dealing with a kidney stone
Oh, gods…
The worst part is how cheap it is. I might have to do it again.
A. That looks amazing
B. Never show this in Pawnee
I put ricotta in a stromboli. I can’t even show this to my own family.
I think this sums up my feelings on ricotta in stromboli:
I picked up a new foster kitten 2 sleeps ago. Her name is Lemon, Liz Lemon.
I’ve worked at at least 3 high end pizzarias. We used a blend of mow moisture mozzarella, and low moisture ricotta in all our pizzas, strombolis and calzones.
In my world there are three things that separate stromboli and calzone.
Shape. Calzone is a folded pizza. Stromboli is rolled.
Cuts. You slash the top of stromboli with 5 cuts. Calzones aren’t cut.
Ricotta. Calzones have ricotta. Stromboli does not.
Yum. How long due that take to make? (Assume the ricotta was already made, I’ve never tried to make it). What about the crust though?
5 minutes to prep ingredients and proof yeast. 10 minutes of mixing and kneading. 30+ minutes of rise. A few minutes each for rolling out and filling. 35 minutes of baking, 10 minutes of resting. So let’s say 85 minutes?
The crust takes less effort than pizza crust because it doesn’t need to be baked before filling.
Ricotta is bringing the milk and salt up to 185, adding the acid, letting it sit for 20 minutes and the draining the whey off. So let’s say 50 minutes for that. But it can be done while making the dough.
Caramelized onions was the most effort. That’s 50 minutes of stirring.
In all probably 2 hours from start to finish. Add another 90 minutes and you can make the mozzarella too. Maybe 40 minutes at during that for sauce if you want even more scratch cooking.
Thanks! I might give that a go soon.
I have done caramelized onions in the crock pot before a bunch. Just low heat for several hours with a little liquid so they don’t burn and leave them alone it works great.
You pre-bake your pizza crust? What the hell is that? Why?
Because I don’t have a proper pizza oven or pizza steal and the edge would burn before the center was cooked.
Fair enough. I throw my pie on a giant piece of cast iron to bake. Always comes out perfect.
