It feels like the calendar has played a little trick with my mind. First it was the first day of December and now; it’s the last few days before Christmas! How has it passed so quickly? At this writing I don’t have presents wrapped either! Wow this energizer bunny better get her batteries re-charged!
With the push of the busy season and family events I like to present recipes that are easy to accomplish. I’ve run Stromboli recipes before, but this week I twisted the easy recipe into a breakfast dish. I’m absolutely loving it. Hopefully you’ll have time to grab the few ingredients necessary to create this filling breakfast recipe. What should you serve with the Stromboli? I’ll keep it simple and say, ‘fresh fruit.’ I made this for my staff last week and their opinion was pretty much the same. Gather a few festive plates, fresh juice, milk, fruits and terrific coffee and Christmas morning is sailing. For that matter, you’ve turned an ordinary breakfast or buffet into something different or special.
In the past week a few cooking events have been affirmed on the winter calendar. For those in the Platte City, Missouri area I’ll be in town, Sunday, January 21st for a cooking class. The theme will be ‘Preparing for the Super Bowl’. The class will begin at 1pm and run through 3pm at the Platte City Lion’s Club Building. I’ll be presenting several different specialty foods for the big February party day. The bad weather date in Platte City will be February 11th, same time and location.
I’ll also be in McPherson, Kansas on Saturday, January 28th doing a show from 10-Noon, at the Cook’s Nook on Main Street. If numbers grow there will also be a 1-3pm class.
For both events a Facebook notification will be coming out this week. With registration information, cost and all the little details. In McPherson you’ll be reserving a seat by calling the Cook’s Nook. In Platte City attendees will most likely be reserving a spot with yours truly in advance.
Now we just need the weather to cooperate so there’s no cancellations due to bad weather! Keep those fingers crossed!
This past week we enjoyed hosting many friends, in our home, at two different events. Preparing for everyone was work, but oh so much fun! I think my favorite part was watching the excitement of the season, on the faces of the small children. They were full of energy and enthusiasm for what’s to come. Their sweet innocence was enveloped by the spirit of the season as it permeated through the entire room. I had a smile from ear to ear as I watched the scene unfold before me.
As our family embraces this glorious season we reflect upon the past year. For many of our friends and family it’s meant pain and heartbreak. Yet for others it’s been a new job, a first home, or the birth of a child. Each moment is there for a reason that may not be revealed for years to come. I pray that you find strength in this season. It might come from words spoken by a stranger or the verse inside a Christmas card. Jesus is the reason for this season. Rejoice, rejoice Emmanuel, lift up your voice and sing.
Merry Christmas, The Covered Dish & Family. www.thecovereddish.com
The Covered Dish
Debbie Dance Uhrig
Pizza Dough for one pizza
OR (1) refrigerated pizza dough (Approx. 13 ounces each)
8-10 slices provolone cheese
8-10 slices mozzarella cheese, cheddar, Gouda, or your choice
6 scrambled eggs
Black Pepper, sprinkled generously
Thinly sliced deli ham, 8-10 slices or 1/2 pound fried & crumbled sausage
1/3 – 1/2 cup sour cream or ranch dressing
2 tablespoons water for sealing dough
Remove dough from tube and spread rectangle on floured parchment paper.
Using a small rolling pin square up the dough so it is more uniform. Usually this means rolling the dough another 1-1 1/2 inches beyond the original shape. When you place the product upon the dough try not to go all the way out to the edges. Leave about 1/2 – 1 inch space around outer edge. Layer sliced provolone cheese, then follow with the ham. Gently spread the sour cream or ranch dressing. Add any meat or additional ingredients at this time. Crumble scrambled eggs and spread evenly. Sprinkle generously with black pepper. Follow with the mozzarella cheese or cheese of choice. The sliced cheese helps to hold the body of the Stromboli together versus shredded cheese, during the moving of the roll.
Now treat the Stromboli as if you are rolling out cinnamon rolls. Gently take one long side of the dough and begin rolling towards the opposite side. Go slow and treat the dough very gently to prevent possible tears. Use the water along the edge of the dough and gently paste & pinch the dough together. Close the ends the same way, tucking under as you go. Place seam side down on a jelly roll pan covered with parchment. Bake in a 375 degree oven for about 20 minutes. Make sure Stromboli is lightly browned over top, brush with butter upon removal. Allow the Stromboli to set 5-10 minutes before slicing. You should be able to cut approximately 14-16 slices.
There are so many wonderful substitutions for your breakfast Stromboli. If eggs are a problem you can always use egg beaters! To keep the calories down use all white cheese and turkey sausage. For a bit of a Spanish/Mexican theme use salsa inside the Stromboli. I suggest 1/2 cup or less on the Stromboli. Additional spices, fried onions, peppers and jalapenos can also come into play.
Stromboli may be made ahead of time and frozen. Thaw if possible before baking.