Roast Pork Stromboli
As you may have noticed, FDF (Fun Dinner Friday’s) have mostly consisted of pizzas and/or Stromboli around here. I’ve shifted more towards only Stromboli since they are super easy and for me, slightly more filling.
One of the main reasons I love Stromboli’s is that you can pretty much throw whatever you have in your fridge into one with the cheese of your choice and voilá you have yourself a “fun dinner” and the versatility makes for a perfect end of week meal.
Now for this recipe I make my own pizza dough. Feel free to use a recipe you like if you already have one, but in a pinch you can also stop by your local pizza shop and ask to purchase an already made large dough. They will usually sell you one for $4 depending on the place, but keep in mind Friday’s are their busy nights too, so call ahead to make sure.
Some fan favorites around here have been buffalo chicken, cheesesteak, and this week's winner of roast pork and broccoli rabe.
Recipe
Yield: 1 Large Stromboli
Dough
2 1/4 Cup all purpose flour (sometimes I have to add a little more, just keep an eye on it while it's mixing)
2 tsp Salt
1.5-2 tsp active dry yeast
1 tsp Sugar
1 Cup warm water (Not too hot, you will kill the yeast)
Filling
½ Cup ricotta cheese
¼ Cup grated parm
To your own specific taste - garlic powder, oregano, crushed red pepper flakes Salt and Pepper
Broccoli Rabe
1 Bunch broccoli rabe, chopped & blanched
3 Cloves garlic, sliced
2 Tbs extra virgin olive oil
To Taste salt, pepper, & hot pepper flakes
Roast Pork
Pre seasoned pork loin (can also use a pork butt, this is just what we had)
1 yellow onion, chopped
Stock or water
Extras
Fresh or shredded Mozzarella
Provolone
Procedure
Dough: Fill the measuring cup with warm water, add yeast and sugar, mix and set aside and let sit for a few minutes. In a mixer with hook attachment add flour, salt to the bowl. Turn the mixer on low and add water and yeast mixture to the flour and mix for 10 minutes. Cover the dough and allow it to proof in a warm area for 2-4 hours. I like to microwave a cup of water to create a warm area then proof the dough in there.
Broccoli Rabe: Saute garlic and blanched broccoli rabe for a few minutes add seasoning to taste. Set aside and let cool.
Pork: Preheat the oven to 350 degrees. Sear pork on all sides, for added flavor I seared mine in bacon fat but you can just use oil or butter. Add chopped onions and cover half way with stock or water. Cover with foil and roast in the oven until fork tender. About 2 hours depending on the size of the pork. Shred and allow to cool.
To fill Stromboli: Preheat the oven to 475 degrees.
Sprinkle some flour onto a surface and stretch the dough out as large as you can. Spread ricotta mixture onto the entire surface of the dough.
Layer sauteed broccoli rabe.
Layer shredded pork.
Layer mozzarella and provolone (as much as you want!)
Fold in both sides to seal ends, then roll dough until it is completely closed and sealed. Place onto a baking sheet. Brush with some olive oil and cut slits into the top to vent out any steam. Bake for 25-30 minutes until golden brown. Slice and serve!