I’m not the best chef around, but I do make a pretty mean stromboli!

Whats left of the stromboli :)

Whats left of the stromboli 🙂

Unfortunately I was so excited for it that my hubby and I ate almost all of it before I remembered to take a picture!  I’ll have to post a better one next time.

I love stromboli for several reasons:
1. its filling
2. homemade dough!!
4. you get to pick your own topings (AKA satisfy your craving)



I actually use my breadmaker to knead the dough (some may call this cheating, I call it wonderful) but I’m sure you can do it by hand too, if you want! (P.S. the dough also works great for homemade pizzas!)


~ T ~


Dough Ingredients:
2 teaspoons dried granulated yeast
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water, plus
2 tablespoons water

Dough preparation:Throw everything into breadmaker, dry ingredients first, then liquid.  Put on pizza dough setting.  (Sorry for those of you without a breadmaker, maybe you can share how you make your dough by hand?)

Other ingredients:
italian seasoning
pizza toppings of your choice (our favorites include pepperoni, ham, and beef crumble)
provolone cheese (put as much or as little as you desire.  If you use an excessive amount of cheese it will all pool in the middle – you have been warned!)
jar of pizza sauce

Preheat oven to 350. Let dough rise a bit, then press flat into a cookie sheet.  Sprinkle with italian seasoning.  Layer toppings down the middle half of the dough.  Spread cheese over the toppings.  Fold edges of the dough over toppings and pinch to seal.  Fold and seal ends, too.  Spray cookie sheet with Pam and lay the rolled up stromboli with sealed side down on cookie sheet.  Cover with tin foil (not too tightly, it will rise a bit yet).  Bake for 20 minutes.  Take the tin foil back off and bake for 10 more.  Soak a dish towel in hot water.  Squeeze excess water out.  When the stromboli is finished baking, place the damp hot towel over the dough for a few minutes.  This will keep it from drying out and getting too hard.  Cut into strips and dip in a jar of pizza sauce.


Garlic-Alfredo Pizza

I love to make home-made pizza.  But sometimes I get tired of the same ‘ole recipe.  Thus, I try to recreate one from a pizza place that I really like.  Lately we have discovered a place called Fatty’s Pizza.  They have really good pizza for a decent price.  And they have a garlic-alfredo pizza that is absolutely delicious.  So I did a little research and tried it out on my husband.  He said, “This tastes like that one pizza from Fatty’s.” Success!! So here is how I did it:

Melt 4 Tbsp of butter in a small sauce pan.  Add 1 clove of garlic – chopped really fine.  (The term “clove” is ambiguous as some are large, some are small.  I used one that was about as wide as my thumb.  And I didn’t think it was too much.  More would have been okay too.)   On low to med-low heat, stirring constantly, simmer the garlic-butter sauce until garlic is soft. (If the garlic is starting to turn brown, go no farther. It will taste fine, but you’re getting close to burning it.) Let it cool.

In the meantime, roll out your pizza dough. I make whole-wheat dough in my breadmaker using the recipe in my breadmaker recipe book.  But any crust will do. Spread the garlic-butter on the crust and then add the alfredo sauce. (Sometimes the alfredo and butter don’t mix very well, just do your best to even it out.)  Add shredded or chopped chicken, tomatoes, onions or whatever you would like and add a light layer of mozzarella cheese.  I just put chicken and cheese on this particular one. Bake at 350* for 15 minutes!



Garlic-Alfredo Pizza

  • 4 Tbsp butter
  • 1 clove of garlic, minced
  • pizza dough for one pizza
  • alfredo sauce (about 1/2 – 3/4 cup)
  • shredded/chopped chicken & any other toppings you prefer
  • mozzarella cheese

To make garlic-butter sauce: melt butter in small saucepan and add garlic. Simmer on low to med-low heat, stirring constantly, until garlic is soft. Cool

To Assemble pizza: Spread garlic-butter sauce on prepared crust and add alfredo sauce.  Add chicken and other toppings. Sprinkle with mozzarella cheese.  Bake at 350* for 15 minutes.