Stromboli is spiral of Italian goodness. Traditionally, it is made with pizza dough or bread dough. The dough is shaped into a rectangle for rolling with meats, vegetables and cheeses. Unlike pizza or calzone, sauce is not used when forming the Stromboli as it it brings too much moisture. Some people do choose to do this, but if so, it must be done with a light hand.
Departing from tradition, this Stromboli is made using puff pastry instead of bread or pizza dough which take time to rise. It is quick and easy to thaw, and makes an amazing flakey brown crust.
8 oz Pancetta, chopped fine 6 oz. Sweet Italian Sausage 1 large Shallot 16 oz. White Mushrooms 4 oz. Oyster Mushrooms 6 cloves Garlic, minced 1/2 Cup Flat-Leaf Italian Parsley, chopped fine 1 Cup Parmesan Cheese, freshly grated Salt and Pepper, to taste 2 Sheets Puff Pastry (1 box) 1 Egg, beaten 1 Tablespoon Water
- In a large deep dish skillet or dutch oven over medium heat, cook Italian Sausage until no longer pink and beginning to brown, crumbling the sausage as it cooks. Remove sausage from pan and place in a bowl lined with paper towels to drain. Wipe all residual fat that has rendered from the pan away with a paper towel (drain the pain if sausage is very fatty)
- Add Pancetta to pan and cook, stirring frequently, until the fat renders, 10-12 minutes. Reduce heat to low and continue cooking pancetta until it is crisp.
- While the Pancetta cooks, finely chop shallots with a knife or foood processor and place in a bowl. Do the same with the mushrooms, placing in a separate bowl once finely chopped.
- When the Pancetta is finished cooking, add the shallots to the pan with the pancetta and rendered fats. Cook until the shallots are tender about 5 minutes.
- Add mushrooms and cook until the mushrooms have released all their liquid and begin to brown. It is important that the mushrooms are dry. Remove from heat and let cool for 10 minutes.
- While mushrooms cool, roll out the two puff pastry sheets on a lightly floured surface into 12″ X 10″ rectangles.
- Add Parmesan and Italian parsley to the cooled mushrooms. The residual heat from the cooking will melt the cheese and wilt the parsley. Taste before seasoning as the Italian Sausage and Pancetta and Parmesan carry salts and seasonings. Add salt and pepper to taste, if desired.
- Heat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Divide mushroom mixture in half and spread half on each rolled pastry sheet, leaving a 1/2-inch border on the long sides, and a 1-inch border on the top and bottom of the pastry sheet.
- Make an egg wash by beating the egg with the water in a small bowl.
- Using a pastry brush, place a strip of egg wash along the top border of each pastry sheet.
- Roll first pastry, starting at the short edge closest to you towards the top border with egg wash. Roll tightly and uniformly to make a log. Seal the roll using the moisture from the egg wash. Place seam side down on the pastry sheet. Repeat with second pastry.
- Brush each Stromboli roll with egg wash. Fold ends under sealing the filling inside.
- Bake Strombolifor 15 – 20 minutes, until golden brown. Remove from oven and rest on the baking sheet for 5 minutes before slicing and serving.
- Serve immediately with a dipping sauce of your choice. Try the basic marinara sauce here.
- It is very important that the filling is dry to prevent a soggy crust. Allow yourself at least an hour of cooking time and do not rush the process of cooking the mushrooms until dry.
- Keeping fats from the sausage and pancetta to be just enough to prevent sticking of the shallots and mushrooms during cooking will help keep the dish dry.
- Using a large skillet helps keep mushrooms in a thinner layer, increasing cooking surface and allowing liquids to evaporate.
- Use your favorite combination of mushrooms…just keep the weight to 20 oz. total mushrooms before cooking.
- A garlicky white sauce would be a good alternate for dipping.