I made another Brian and Sarah favorite recipe today. Remember the pizza dough I made a while back? It’s good for about a week before it starts to rip and get smelly. So I used the last two on Stromboli. Here’s the recipe I base it off of, but I’ll show you pictures of my process. Start by preheating the oven/grill in this case to 500 ~30 minutes before starting your stromboli prep. Basically, you’re trying to get the Baking steel to absorb heat for a long time so that it’ll retain heat when you add the food (in this case stromboli) and it will maintain the inner temperature of the stove/grill better.

Stretch out dough into an approximate rectangle (I go for 12″ long and wide enough before it starts breaking.)

Add pesto. The recipe calls for mustard, but Brian doesn’t like mustard. Try to find a thicker pesto. Minimizing grease is helpful.

Add meat assortment. I’m a fan of turkey and some sort of salami or sopressata.

Usually I add cheese next, but it’s been a couple months so I added veggies. This can be anything that you’d find in a sandwich that would heat well. So, not like lettuce but any type of onion or maybe even spinach. Here I have peppers and onions (pretty Italian).

Then add cheese. Again, normally I do swiss, but I hadn’t picked any up so went with pepper jack.

Finally, roll up like a cinnamon roll and pinch closed.

Repeat for a second time. The second is because you’ll want leftovers.

Add to the Baking steel.

Cook for a good 10-13 minutes. The bottom will come out nice and crispy. The top will crisp up if in the oven, the recipe calls to broil it the last couple minutes I think. In the grill it didn’t as much, but that’s ok.

This dough is a little old so it split pretty easily. Slice and there you have it!

I like using a curved slicer because it tends not to push ingredients through. I will usually add hot sauce to it and added this Da Kine Hot Mustard Sauce and it was AMAZING. Here’s a Wikipedia article on “Da Kine” language origin and maybe a better one from Atlas Obscura.

I feel like if my dad knew how much I spent on a piece of steel to cook with, he might think I am crazy… but I can’t argue with how delicious the food comes out. I also hear that pizza stones break really easily. The Baking Steel will break anything well before anything breaks it. Definitely one of my favorite kitchen items.