When I asked the family what they wanted for dinner, one said something on the grill and the other said calzones. As a compromise we settled on grilled stromboli. We have done pizza on the grill a bunch of times but had never done stromboli or calzones. It seemed to go over pretty well. For the dough:
- 2 C. warm water
- 1 Tbsp yeast
- 1 Tbsp sugar
- 5 C flour
- glug of olive oil
Proof the yeast in the water and sugar and wait about 5-10 minutes so it is nice and bubbly. Add about half the flour and mix until incorporated. Add the rest of the flour and knead until it has a nice shimmery texture about 10-15 minutes. Rub the dough in olive oil, put in a bowl and cover for about 1 hour. After about an hour, divide into 4 equal pieces and make into a ball. Set aside for about 1 hour, covered. Now you are ready to make stromboli. While the dough was proofing, we made a quick sausage because we had some ground pork that needed to be used:
- 1 lb ground pork
- fennel seed
- garlic powder
- dried basil
- salt and pepper
Mix everything up and saute to cook. For the other ingredients:
- 1 lb ground beef, cooked
- Soppresetta
- smoked mozzarella
- Goat gouda
- fresh basil
- green onions
We did various combinations of the ingredients to make four different strombolis. To grill, have a medium-hot side and a cool side. Put stromboli on the hot side for about 5-7 minutes or until golden brown on the bottom. Here’s what it will look like:
Flip and cook another 5 minutes on the hot side, them move to the cool side and indirectly cook for about 10 minutes using the hot side to cook the other two. This worked out great and will definitely be in our summer rotation. We simply served it with some warmed marinara that we bought at the store.
Working Dad Cooks 