I suggested Chinese. Maybe a pizza. I was thinking OREOS or M&Ms at midnight.
Then she said, “I was thinking about trying stromboli.”
And that was that.
I knew I wanted a low-key New Year’s Eve. To stay in. To watch movies. Then watch a ball drop (I have no idea why). To enjoy the last holiday of the holiday season without making it a fuss. That’s what we did. But first, we made stromboli, three delicious kinds of pizza-ish bread rolls stuffed with everything from Provolone to olives and different meats.
It was one of our best creations yet. And we’ve made a lot — because this is the aunt who’s taught me every lovely doughy creation from bierocks to Saturday morning buttermilk biscuits to homemade ravioli. All from scratch. And this one, well it started with a homemade pizza dough. And ended with us agreeing we’ll be doing stromboli again.
Here is the recipe, from the iPhone photo I snapped of the magazine recipe that inspired our three variations of stromboli:
Spinach, provolone and salami stromboli
1 pound of raw pizza dough, at room temp
4 oz thinly sliced salami
4 cups baby spinach
6 oz thinly sliced provolone
1 tablespoon oil
1. Heat your oven to 375 and line a baking sheet with parchment paper. On a lightly floured surface, roll out the pizza dough (aim for a 12×15-inch rectangle. Top with salami, cheese and spinach.
2. Starting from one end, tightly roll up the pizza to make a spiral log. Transfer to a prepared pizza sheet (it took two of us to lift the whole thing).
3. Brush with oil. We made slits in the top. Bake until golden brown, 35-40 minutes. Cut into slices and serve.