16 November, 2008

Cooking With Beans: Hawaiin Stromboli

We are a busy household, and often dinner is the only time we find to sit down together and talk about what's going on in our lives. Even as it's just the three of us, we tend to have a hard time agreeing on what makes good eats. I'm outnumbered in the house as the only "fool" who likes onions, and our teenage daughter would gladly eat Fruity Pebbles 24 hours a day if we let her.

I am always looking for healthy new dishes to try out that don't take a lot of time, or that can be prepped ahead and then popped into the oven. This one only takes a few minutes to prepare and it is absolutely scrumptious!

You will need:
1 loaf frozen bread dough (you can make it fresh if you're feeling ambitious)
1 can pineapple rings
8-10 slices of Canadian Bacon
1 medium sized diced tomato (fresh, not canned)
1 Tbsp honey mustard
2 cloves fresh minced garlic
2 Cups of shredded cheese blend (I used Colby, Jack, Mozz and Cheddar blend)
1 tsp olive oil
1 1/2 Cups of Pizza Sauce

Follow the direction on your bread dough and allow it to fully rise. When the dough is ready preheat your oven to 375 degrees. Spread some flour over a smooth surface and begin to stretch your dough out. You may need a rolling pin to get everything even. Once the dough is stretched to your preferred thickness layer Canadian bacon along the bottom, allowing a one inch lip for when you're ready to seal it up. Break the pineapple rings in half and add one half to each slice of Canadian bacon. Stir the diced tomato with the honey mustard and garlic and once even coated, layer it in on top of the pineapple. Generously spread cheese over the top of the tomato and garlic mixture. Pull the top half of the dough down over the inside and tuck that bottom lip up around to seal it. Make three or four small vent slices in the top and brush the outside with olive oil.

Pop that into the oven and bake for twenty to twenty-five minutes.

About five minutes before it comes out of the oven, heat your pizza sauce. When you take it out, slice it into Candian bacon sized servings and top with a dollop of steaming pizza sauce.

The honey mustard adds a nice zing to the sweet and salty mix of the Canadian bacon and pineapple. My teenage picky-eater devoured three slices of this at dinner time tonight!!

The possibilities when it comes to stromboli are endless. My husband, who also said it was pretty darn good, was already adding ingredients like fresh mushrooms and black olives... you know, for next time.


1 comment:

Nicole Ireland said...

I love strombolis. One of my other jobs is a safety manager at a pizza dough production company. That means all of the free dough that I want. We've made some delicious recipes with it.