I’ve not yet made a large enough batch to freeze, but here’s another hot sandwich option: stromboli!
Start with your favorite non-sweet bread or pizza dough, and roll out portions about 4×6″ (or smaller for little appetites). Lay on thin-sliced or browned & crumbled meats, cheese, and any veggies you like, and roll it up, sealing the ends well. Rise briefly, and bake in a moderate oven (350*) until the outside is fairly well browned. You want the inner dough to have time to fully cook, so don’t rush this.
Serve with dipping sauce, either marinara, or a white garlic sauce, or, if you’re in my part of the world, possibly a sour-cream-based Ranch dressing… but around here, it’s white, red, or bleu cheese for dunking. The contents of the stromboli are easy to vary according to your own budget and preferences. It’s nice to have cheese, but beyond that, go wild.
Our current iteration is extra-sharp cheddar cheese and baked Virginia ham. I prefer it best with a sourdough, though my pizza dough was fine, too. Add a bit of “stinky” cheese (like Romano or Asiago) in the last 10 minutes of baking, and you have a tasty supper that’s great hot from the oven, lukewarm in the car on the way to gym or Scouts, or totally cold and sliced up for a late-night snack.
Some variations you might like:
- Mozzarella, grilled chicken, fresh spinach, artichokes
- Bacon, sun-dried tomato, basil
- Sausage (or ground beef) and grilled onions and peppers
- Pepperoni and mozzarella
- Fontina and broccoli (which my husband will never, ever, ever try.)
And, you’ll be able to pronounce every single ingredient.
White Garlic Pizza Sauce (or stromboli dipping sauce)
Lightly saute a clove or four of fresh garlic, smashed, in a few tablespoons of butter or olive oil until fragrant.
Add enough flour to absorb the fats, and whisk briskly until it starts to just turn color. You want a light roux that will not taste of raw flour.
Add enough milk or cream to make a moderately thick cream sauce. Twist in fresh-ground black pepper fairly generously, and a few tablespoons of your favorite “stinky” cheese (Parmesan, Romano, Asiago).
Spread on pizza dough for a white garlic base sauce, or use as a dip for breadsticks or stromboli.