Portobello & Shrimp Stromboli


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The Stromboli is named after a small Island off the coast of Sicily and is pretty much recognized by Americans as a stuffed pizza with all of our favorite toppings, similar to a calzone. The difference between a calzone and Stromboli is very little, but the Stromboli is square shaped flattened dough, stuffed, rolled and typically has Italian meats and cheese. A calzone is usually circular in shape, stuffed and folded in half containing “typical” pizza toppings. I guess this Portobello and Shrimp Stuffed Stromboli is somewhere in the middle of the two.  It is square shaped and partially rolled, and contains some “typical” pizza toppings, but no sauce. Whatever you stuff it with or however you roll it, it will be sure to please your taste-buds.

  Traditionally the dough used for a Stromboli is Italian bread dough, but I used a simple pizza dough. I had some frozen shrimp and dough, along with fresh portobello mushrooms, green onions and peppers that I had on hand to cook with. Naturally my mind gravitated towards a homemade pizza, but I wanted to try something different.

This is a great meal to personalize as your own. If you have tomatoes, spinach, white or red onion, peppers, broccoli, salami, pepperoni, mushrooms or olives for example, they would  be perfect ingredients to use.

Ingredients:

  • 16 oz. of fresh quick dough or already made whole grain dough. I happen to be fond of a very inexpensive refrigerated pizza dough at my local grocery store. It contains all natural, simple ingredients and saves me a ton of time.
  • 2 c. of fresh diced green peppers
  • 1 lb shrimp (peeled and deveined)
  • 1 c. fresh chopped green onion
  • 2 c. freshly sliced portobello mushrooms
  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • 1.5 c fresh shredded cheese (Obviously mozzarella, provolone or ricotta would be great choices. I used cheddar jack, because that is what I had on hand.)

 Instructions:

  • I began by having all of my ingredients shredded, sliced, diced and ready to go.
  • Preheat your oven according to the dough recipe or instructions. Mine was 450 degrees for a pizza, but I did 400 for the Stromboli.
  • Roll dough flat into a round or square pizza shape, using flour as needed if sticky. Once rolled and flat, gently drizzle with olive oil and spread lightly around.

  • Saute chopped green pepper, shrimp, and mushrooms in olive oil and minced garlic until tender and warm.
  • Strain the shrimp and vegetables, leaving the liquid behind and pile evenly into the middle of the dough.
  • Add cheese and any other toppings into the center of the dough.
  • Roll one half of the dough over the toppings and tuck under the fillings. Continue to roll dough until it is all in one contained shell, closing all openings by molding dough together.
  • Bake for about 20 to 25 minutes on a pizza pan/stone or according to the instructions of your dough. Use a nonstick spray first.

 I had left over toppings, so I made some mini pizzas on whole grain sandwich rounds which were just as good and made great left over mini sandwiches the next day. I cooked them for ten minutes at the end.

 Slice, Serve and Enjoy.

Optional: Serve with marinara to use as a dipping sauce. 

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