That pocket thing full of cheese and such...

At least that's what hubby says when he wants me to make these. Really they are more like calzones, or maybe pizza pockets?

Actually I'll be honest. The name I think of in my head is stromboli. But hey since we're being honest here, I really have no idea what a stromboli really is! I think maybe it was the name of the bad guy in Pinnochio??

Well regardless of what you call it... they're good, so here's the recipe!

Lindsey's "Strombolis"
1 batch pizza dough

1 cup ricotta

bunch of basil

1/4 artichoke hearts

cracked pepper

slices of salami

1/2 cup shredded cheese

1 cup marinara sauce

First off, let's make the dough! Now if you are like I was a few weeks ago, you think homemade dough is impossible. Actually it's a breeze! You're looking at 10 minutes to make, tops. But keep in mind the dough needs to rise at least 90 minutes before you use it, so plan ahead!

Basic Pizza Dough
4 cups flour

1 1/2 tsp salt

1/2 cup warm water

2 1/4 tsp instant yeast (or 1 packet)

1 1/4 cups water (separate)

2 tbsp olive oil


To start, prepare 1/2 cup of warm water. As you can see I used my Pyrex measuring cup - it's just easy. Pour the yeast into the warm water and stir slightly to moisten. Now leave this alone for about 5 minutes

Meanwhile, combine the flour and salt with your mixer. As you can see here I'm using the paddle attachment.

After 5 minutes have passed with the yeast, add the additional water and olive oil.

Turn the mixer on low and pour the liquids in slowly - mix until just incorporated. The dough will look pretty gunky. Now it's time to switch to your dough hook!

Oops... I had a Captain Hook moment here...

Okay, NOW attach your dough hook.

Mix the dough on low speed about 4 minutes. It will become a cohesive mass.

Place your dough into a greased bowl, and cover with plastic wrap.

If your hands don't look like this after moving the dough, you did it wrong... or cheated... or something!

Hide the dough somewhere nice and quiet for about an hour and a half. Here's my secret spot.











With the magic of the internet, 90 minutes have passed and here's the dough!! It was actually quite a bit larger but I poked it a few times to deflate the dough.

At this point you will want to divide your dough. I wrapped mine in plastic and stuck it in the freezer for later.

Now it's time for the filling. Fresh basil is idea here. I just cut this from the garden.


Also, go ahead and preheat the oven to 350 degrees.

Combine the basil, ricotta, artichokes and pepper in a food processor. Pulse for a minute to combine and break up the basil into small bits.

Prep your cheese. I usually use parmesan, but in this case there was a small bit of garlic cheddar on the verge of going bad sitting in the back of the fridge... so naturally I had to use it up!

Now, divide your dough into 2-3 equal sized pieces.

You can be all high tech and use a rolling pin to get the dough ready, but this dough is so easy to work with I just use my hands. You'll want to make it roundish and about the size of your hand.

Spoon about 1/4 cup of the cheese mixture onto one side of the dough.








Top with a few slices of salami.









Sprinkle a bit of cheese on top.

Now carefully take the "naked" side of your pocket and fold it over the fillings. Pinch or roll together the edges to seal it up!


Repeat with all of your dough and filling. Place the strombolis on a greased baking sheet in the oven for 20-25 minutes.

Right before the strombolis are done baking, pour your marinara sauce into a bowl and warm it up. You're going to want to dip these babies in the sauce, trust me!

Yes, you could make your own sauce.... but for the that was just asking too much!

Cut in half, and enjoy!!