Stromboli

Stromboli with pepperoni and mozzarella

Stromboli is bread stuffed with Italian cheese, meat, and veggies. My favorite stromboli recipe comes from Emeril Lagasse. The kids prefer a much simpler version with just pepperoni and cheese. Often I'll make a plain one for the kids and add some peppers, olives, sausage, etc. to the one for the grown-ups. Here's my basic stromboli recipe. Add your favorite pizza toppings and call it something good.

Stromboli
1 loaf of pizza dough or bread dough
Pepperoni, thinly sliced
2 cups mozzarella or other cheese, shredded
Pizza sauce

• Let the dough raise until double, punch it down, and spread or roll it into a large rectangle on a floured board.
• Cover the dough with pepperoni, leaving an inch border around the outside of the dough.
• Add the cheese and any other toppings.
• Roll the dough into a long log.
• Pinch the seam and edges to seal (if it's not sealed up cheese will leak out).
• Transfer loaf to a greased baking sheet.
• Brush with oil and make 1/4 inch deep slices every 2 inches across the top of the loaf.
• Bake at 375* for 25 minutes until the top is browned.
• Remove from the oven, brush with oil, let stand for 10 minutes.
• Cut into slices and serve with pizza sauce.

Notes: Frozen bread dough or refrigerated pizza dough make this recipe even easier.

Pizza Sauce

Pizza Sauce with Fresh Herbs

Here is our basic pizza sauce recipe. The kids prefer if I leave out the fresh herbs--too much green is scary.

Pizza Sauce
1 Tablespoon olive oil
2 cloves garlic, minced
14 oz. can diced tomatoes
2 Tablespoons tomato paste
1 teaspoon oregano or Italian seasoning
Salt and pepper
1 Tablespoon fresh herbs, chopped (basil, parsley, oregano)

• Heat olive oil in a saucepan over medium heat.
• Add garlic and cook for 30 seconds.
• Add tomatoes, tomato paste, oregano, and salt and pepper to taste.
• Bring to a boil and simmer for 30 minutes.
• Puree with a blender or food processor.
• Add herbs if desired.

Notes: This recipe makes about 1 cup and is easy to double or triple. You can refrigerate or freeze the leftovers.

Strawberry Shortcake

Shortcake with strawberries and whipped cream

Strawberry shortcake minus the strawberries

As evidenced in the pictures above, some of us like our shortcake with strawberries, and some just like cake. A bonus with this shortcake is that it is nondairy for the little guy. The recipe I started with came from joyofkosher.com. I reduced the sugar and changed the method a bit. Also, this shortcake is similar to a spongecake, different from many shortcake recipes that are more biscuit like. Enjoy!

Strawberry Shortcake
2 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup orange juice
3/4 cup oil
2 teaspoons vanilla
4 eggs

• Preheat the oven to 325*.
• Line a half sheet pan with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt.
• Add orange juice, oil, vanilla, and eggs and stir until smooth.
• Spread the batter in an even layer on the sheet pan.
• Lift the pan and tap it down on the table 4-5 times to even out the batter and get the bubbles out.
• Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
• Serve with sliced strawberries and whipped cream.

Notes: If you like a bit of juice with your berries, slice them, sprinkle with sugar, and let them sit for an hour or more.