Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Friday, June 27, 2014

Pesto Stromboli

Junk Food Friday + Concert in the Park + Sunny Skies = I love Summer!
I have a ton of beautiful fresh basil just screaming for me to make pesto.  I thought of just making pesto and then bring bread to spread with the delicious garlicky goodness; but, I thought that may be messy.  So I made a dough and rolled the pesto up inside.  Perfect Park Pick Up food!  I did make the dough, the pesto and the sauce.  However, I will give directions on pesto making (because I love it on pasta), and the sauce recipe when the tomatoes come in, on a days  I have a bit more time.  This is the basic way to make a Stromboli.  I usually stretch the dough larger and roll it more to get lots of layers, but like I said, I did it quick!

Pesto Stromboli
printable recipe

1 prepared pizza dough
1/2-3/4 c. pesto
1/2 c. sauce (optional)
2 c. shredded cheese
olive oil

Stretch the pizza dough into a large rectangle.

Spread with pesto.

Drizzle on sauce.

Top with cheese.

Starting at one long side of the stromboli, begin to roll, folding the side edges in occasionally to seal the ends.

Roll completely pinching the dough together at the end.

Place the roll onto a baking sheet, seam side down. Brush with olive oil.  I suggest sprinkling the top with Italian seasoning.
Let the Stromboli rest 15 minutes before baking.
Bake for 30-40 minutes until golden brown.


Ok, my Stromboli was picture perfect going into the oven; but what happens occasionally is while baking the dough splits and the filling oozes out.  That happened tonight :(  
Although everyone, including Sam, aka Jack Nicholson, gave it double thumbs up!


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