Author Topic: Stromboli.........Not too off topic  (Read 39149 times)

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Offline JConk007

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Re: Stromboli.........Not too off topic
« Reply #50 on: November 08, 2009, 07:13:00 PM »
RIP! Stone my recent WFO Boli's
john
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Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #51 on: November 08, 2009, 10:54:38 PM »
This is how we used to make strombolis (Part 1):

Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #52 on: November 08, 2009, 10:55:52 PM »
Part 2:

Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #53 on: November 08, 2009, 10:57:16 PM »
Part 3:

Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #54 on: November 08, 2009, 10:59:25 PM »
Part 4:

Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #55 on: November 08, 2009, 11:03:16 PM »
Part 5:

Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #56 on: November 08, 2009, 11:06:14 PM »
Part 6:

Offline RoadPizza

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Re: Stromboli.........Not too off topic
« Reply #57 on: November 08, 2009, 11:07:24 PM »
Part 7:

Offline JConk007

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Re: Stromboli.........Not too off topic
« Reply #58 on: November 10, 2009, 05:00:37 PM »
WOW! Now thats a pro Bowl i ;D
john
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline DNA Dan

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Re: Stromboli.........Not too off topic
« Reply #59 on: February 25, 2010, 01:01:56 AM »
To my knowledge stromboli is Sicillian. Notice I didn't say Italian. :-D Calzones are from those other guys up north.

I came across a French bastardized version of a stromboli once with ham, swiss and mustard while traveling europe. Yes you read it right, mustard. There was no red sauce, so it was almost like a slice of a baked ham and cheese sandwich. I don't know if I'd call it stromboli myself, but just thought I would throw that out there for those of you looking for some stromboli variation. It's an easy platform to experiment different tastes with. I think what makes these taste so good is the juices and grease are trapped inside the log and soaked up by the inner folds of dough.

Offline Matthew

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Re: Stromboli.........Not too off topic
« Reply #60 on: February 25, 2010, 05:38:58 AM »
To my knowledge stromboli is Sicillian. Notice I didn't say Italian. :-D Calzones are from those other guys up north.



Your somewhat right but we call them "vota vota".  The most common are spinach, olives & garlic; Parsley & buzzonaglia di tonno (light & dark tuna in oil); ricotta, potato, & onion & sausage & broccoli.

Matt