I'm going to make stromboli for Sunday football here this week. Is it ok to use store-bought pizza dough? Any good ideas for filling? I was going to do ham, pepperoni, provolone and mozzarella. If I make two, I was seriously considering making the second one a Philly cheesesteak, if I can find the right cut of meat here in Texas.
Any good ideas or recommendations on how to cook stromboli?
I've used both the Trader Joe's pizza dough and the pillsbury pizza dough, the pillsbury is much sweeter, both come out successful. I generally make a meatball w/provolone and sauce or provolone, pepperoni, spicy-hot ham, and genoa salami. After folding I use a light coating of evoo and sprinkle a little grated parmesan. Finish with a couples of cuts to release some steam and cooked as directed on label.
I use the Pillsbury stuff, it's easier to cut for me. I also like putting pepperoni, sausage, and any kind of cheese in mine. Andouille Sausage is a great one too. I egg wash or oil the outside and sprinkle a mix of grated fresh parm, oregano, garlic powder, chili flakes and a little salt to give it some kick. I usually just follow the directions on the package, unless it is not brown enough, and then I just keep it in there a little longer. These are great for lunch the next day too.
Some of my local pizza restaurants sell pizza dough. I am currently paying ~$4 for enough dough to make 2 - 12" pizzas.
I used to use frozen bread dough from the supermarket for pizzas, I can't remember the brand: hereford, heartland, heartford? IIRC, 2 lbs in a package.