Strombolis with Mustard?

[pizzabill]

A local pub makes a great stromboli that I am attempting to immitate. After grilling a waitress, I learned that their secret ingredient was mustard! After she said that, I can definitely identify that flavor - it gives it a great zing!

Has anyone seen a recipe for a stoboli containing mustard? I'm trying to get an idea of how much to include because I'm sure too much will completely destroy the flavor.

Thanks in advance!

[Pizzaholic]

Go watch them make em!
You might be suprised that they let you see them at work making your order.
Or apply for a job for about a day or two.
Pizzaholic

[DKM]

Never heard of it, but it soulds good.

DKM

[Foccaciaman]

What was in this particular stromboli that you ate.  
And was the waitress speaking about all their strombolis or just the one you had?
Sounds pretty good though.

[pizzabill]

They use mustard in most of their strombolis. Ours had ham, salami, pepperoni and cheese in it.

I think I am just going to make one with a small amount of mustard just below the cheese and see what happens!

[DKM]

Leave it to my wife to remind me that we did eat one somewhere that used mustard.  They put a thin layer on the dough before putting the meat and cheese on it.

DKM

[Foccaciaman]

Spinach stomboli for dinner.  
Made Spinach dough for stomboli yesterday with chopped up baby spinach.

Popeye would be proud.  

[Foccaciaman]

Made another stromboli today, used my baby spinach dough and filled it with Virginia Ham, swiss cheese parmesean and dijon mustard with seasame seeds on top.
Was delicious.
Thanks for the idea.....

[DKM]

What dough do you use?

DKM

[Foccaciaman]

I used the following. I have been working on the single pizza at a time dough. so I can get more exact measurments before I go back to the normal 3.5 to 4 cups of flour.
I also got unbelievable reviews from family and friends on these stromboli's. Actually I was kind of in shock. These were the first I had attempted to make. And although they are quite easy people said it was one of the best the had had in their life.
Guess I am gonna have to keep making some Stromboli for a while.
Lots more to experiment with on them.
 Actually the last dough I made I added 1/2 cup chopped baby spinach in with the flour. turned out great.

--------------------------------------------------------------------------------
2 cups KA Flour
3/4 cup of water + 2 tblsp
1 tsp yeast
1 tbls honey
1.5 tbls olive oil
1 tsp sugar
1.5 tsp kosher salt
Makes 1 16" or two large stromboli

Knead on low 4 min, rest 4 min, knead on medium 5 min.  Finish kneading by hand 1 min.
 

[pizzabill]

Well, last night I finally made bolis with mustard in them! I made two with ham, pepperoni, mozz, provolone, parmesian and a squirt of honey mustard (about the amount you would put on a hot dog).

They tasted delicious! Every one noticed a bit of extra kick.

I think I will add this permanently to my recipe, but first I want to try yellow mustard.

Let me know if you guys try it.

[Foccaciaman]

14 inch stomboli monster.

Sauasage (seasoned with fennel powder,salt pepper, garlic, onionsalt,cayanne pepper chili flakes)
Green onions chopped
1 portabello muchroom chopped
1 pack of fresh spinach
Olive oil
Mozzarella
Chedder
Pecorio Reggiano
Sesame seeds for coating
1 egg for egg wash
Wow this turned out spectacular. Makes me angry, for as usual I remember only about half of the seasoning that made it great.
Gotta get a dang camera in the kitchen , its the only way I will ever be able to trakc down the good recipes when they happen.

Off topic :
Had a greal on vacation in a smalltown resturaunt was called Grizzly's
The dish was Bear Creek Pasta
Angle hair pasta with herbs and oil
diced chicken breast, chopped mushrooms (optional)
then covered with a mix of chedder and Mozzarella and baked crispy.
It was fantastic, and I am pretty hard to please.
Gonna try and duplicate it this weekend.

[giotto]

I find the dough as usual to be essential.  Here's a picture of a stromboli that I made a few months ago.  It went over quite well.

I followed it with my Italian Margherita style, including a good grade di buffala mozzarella (a good grade Wisconsin mozzarella works great too), farm fresh tomatoes grown in the SF bay area, and fresh basil from my garden.

I like to top it off with a vinegarette mixed with a touch of mustard over pepperoni, giving that light touch of mustard you are looking for. You'll have a great hot Italian pizza sandwich.  

(https://home.comcast.net/~keck-foundation1/st3.jpg)
 

[Foccaciaman]

Nice Stromboli, Welcome to the forum.
What kind of mustard do you use?
Yellow, Dijon, honey mustard

[giotto]

Thank you.  I like to use yellow mustard.  For a spicy touch, horseradish has worked for some.

[Steve]

Welcome to the forum!  

[pizzabill]

Welcome Giotto! Nice boli!

FYI everyone here is a pic of my boli before I roll it so you can see how much mustard I used. People are really diggin this recipe!

[giotto]

Pizzabill:

That's hillarious.  Thankfully, I had a magnifying glass handy to see all that mustard.  The layout looks great.  Provolone is a good complement for Mozz.

Now, try a touch of red wine vinegar/olive oil with a pinch of b. pepper (or a tsp of your favorite Italian dressing as I often do) to cover all that mustard, and see if you can still avoid an "overkill."

How does Prosciutto instead of ham work for you?