Stromboli with Prosciutto, Mix & Match with Pizza Dough

I was blessed with a husband who also enjoys cooking.

pizza dough

A few months ago Morgan and I took a “Date Night: Pizza Party” couple’s cooking course at Sur La Table. It was a lot of fun and we learned how to make a variety of delicious pizzas. Because we don’t always have the time to make our dough, we like to buy ready-made dough at The Italian Store in Arlington, VA. They make amazing pizzas, pastas, subs and sandwiches, and you can buy enough dough to make a 16″ pizza at an inexpensive price. Try inquiring at your local (non-chain) pizza place, Italian restaurant or even grocery store to see if they sell dough.

saute the mushrooms and garlic

We happened to have some dough and a bit of prosciutto in the fridge on Friday night, so instead of making pizza, Morgan decided to make stromboli. One big difference between cooking and baking is that you have a little more room with cooking to experiment. You can add more or less of an ingredient without ruining it and add new flavors liberally.

folding the stromboli

Below is our recipe for stromboli with prosciutto from Friday night, but perhaps a better recipe is: buy some ready-made dough from your local pizza place and buy some cheeses, meats and/or tomato sauce at the grocery store, break open the wine and invite your significant other or spouse into the kitchen for a fun night of mix and match pizza toppings or stromboli filling where you can’t go wrong!


Stromboli with Prosciutto

16 inch ball of ready-made pizza dough
6 ounces shiitake mushrooms
cooked prosciutto, sliced and torn into pieces
1/4 cup parmesan cheese
1 cup mozzarella cheese
3/4 cup crushed tomatoes
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
salt, pepper and garlic powder, to taste

Preheat oven to 400 F with a pizza stone in the oven. Heat 1 tablespoon oil in skillet over medium heat and saute mushrooms, garlic, salt and pepper for about 5 minutes.

Lightly flour and oil a baking sheet. Roll out dough to form a circle and cut in half. Distribute filling equally on both halves – crushed tomatoes, mushrooms, prosciutto, garlic and cheeses. Fold dough over on each half and press edges down to seal.

Carefully transfer both strombolis to the preheated pizza stone in the oven. Bake for 15 minutes. Instead of removing the pizza stone from the oven, remove from the stromboli individually with a large spatula. Sprinkle with garlic powder, cool slightly, slice and serve!