Carnivorous Stromboli

Whelp, It's been a while, I know... I've been a little under the weather lately and haven't been able to get around to the blog!  BUT I finally mustered up enough energy today to show you what's up with STROMBOLI!  I made Stromboli for the first time about 2 weeks ago and it was delicious!! Was it healthy? NO. This is probably the most protein-packed, dairy-filled recipe I have made in while, and one of the most difficult to make!

Meat and spice mixture

The filling in the recipe is absolutely delicious!  I will say, the filling on Stromboli is totally UP TO YOU!  You may not like Yellow, Red or Jalapeno peppers like I do, so I encourage you to put your own veggies and peppers you like into this mix.  As I mentioned, my mix included Pork, Red and Yellow Peppers, cilantro, garlic, onions and Jalapenos.  You layer this mix with the other meats that are included in the recipe (or that you prefer).

One thing that was especially hard about making the Stromboli was making and rolling out the dough.  Making the dough wasn't hard, it's a basic dough recipe; It became hard when it said to roll it out super thin and then roll up all the ingredients into a GIANT cylinder without ripping the dough! Whew.  So after rolling the dough out I had to layer all my meats, mixture and cheese in the center.  I realized that bigger isn't always better, especially in this case.  After I was done with my layering I sat and pondered how I was going to attempt to roll this 5 pounder up!?  But, I pressed on.  I took a DEEP breath and dove right in, rolling as quickly as I could, hoping it wouldn't explode!  And guess what!? It worked!  I got it all rolled up without any holes or explosions! Holler!

Pre-Roll Up

After the first rolled up Stromboli was complete, I realized I had to go through the process all over again because the recipe makes TWO.  After rolling up the second mound without any volcanic activity I placed it on the baking sheet.  Lifting the two Stromboli into the oven turned out to be a workout in itself!  I think the both of them weighed about 10lbs all together! 

Pre-Baked Stromboli

I was nervous about the inside dough getting baked all the way through but it worked!  It did take a while to bake but it was so worth it! I pulled them out of the oven and I realized that they were leaking some cheese and grease... Which is something I do not like seeing.  (I am one of those people that sucks the grease up off the top of my pizza with a paper towel.)  So after taking them out of the oven I put them on a wire cooling rack so the bottom didn't get grease-soaked.

 Cutting into these beauties was absolutely fun and exciting!  It was so cool seeing all the layers, and I was excited about trying it too!
I wasn't disappointed either! It was absolutely delicious!  I have to say, my dad ate almost a whole one by himself!  It was super filling and definitely one of my favorite recipes that I have discovered... Which is why I may or may not add the actual recipe to the blog... Some recipes are meant to be kept a secret... (actually my recipe is upstairs at the moment, and I cannot really go up the stairs) Haha.

Finished Stromboli

Let me know if you try out any of these recipes and tell me what you think!  I want to hear your stories about your successes and messes! I hope you enjoyed reading about this Stromboli, and when I get around to putting up the recipe, I hope you try it out! 

Enjoy!