Call it what you want sandwich .

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chopsaw

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Dec 14, 2013
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OFallon Mo.
Had a 5 day ferment on some pizza dough , but just had pizza . Decided it was time for another Meat Strudel , calzone , stromboli sandwich . Take your pic .
I've made these before , but it's been awhile so I figured I'd post it .
Late start on the pics , but the idea is to roll out the pizza dough and using one long side , layer in the fillings .
Salami , motz and pepperoni '
20240405_154505.jpg
This is a cheddar asiago blend my Son gets at work .
Good stuff '
20240405_154524.jpg
Some ham , and more pepperoni .
20240405_154705.jpg
Slice up some more motz , and add some green pepper and red onion .
20240405_154804.jpg
Close the whole thing up and into the oven .
20240405_155345.jpg
I was baking at a lower temp . Just want the insides to warm through before I get too much color
on the dough . This is half way through .
20240405_162639.jpg
Brushed it with some garlic butter / olive oil mix , then
back in the oven turned up to 425 .
20240405_162748.jpg
All baked , and on a rack to cool .
20240405_164354.jpg
Needs to be completely cooled before slicing , so you don't
lose the cheese .
20240405_180459.jpg
Inside view .
20240405_180520.jpg
Salad with homemade sourdough croutons and a couple tenders .
Makes a pretty good meal .
20240405_180644.jpg
Pizza dough recipe :
265 grams KA 00 flour
170 grams water
1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp yeast .
Hold at room temp 12 hours , or go to the fridge .
Warm on the counter 3 to 4 hours before using .
 
Last edited:
Just had breakfast but I think I could find room for a big hunk of that! And that plate looks great.

Jim
 
Looks to be delicious,
Something about hot salami . Might be a good one to do ahead for some finger food at a later date .
great dough recipe too,
Yes it is . I did it with some sourdough starter . Wasn't the same .
Man that looks awesome!
Thanks Jeff . Gonna figure out a " Wit or Witoski " version .
Wowsa! That's a gut buster. I wouldn't slice and share.... I'd keep it all to my greedy self.
That one peice did it for me . That would be a 2 hands and a bib sandwich for sure !
Thanks for lookin .
 
Looks delicious Rich. I haven't had a Calzone type or Stromboli in a long time. Great work, and that plate shot is excellent.
 
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Call it whatever you want I would have a section of it!!!!
End piece or the middle ? Heck I'll just cut ya both .
Thanks .
Yum
Better than a Pizzoli
Yup . That fermented dough and all the flavors work great together , but the hot salami is what really makes it .
Thanks for looking . Try that dough for a pizza . You can cut the salt back without issue .
 
Had a 5 day ferment on some pizza dough , but just had pizza . Decided it was time for another Meat Strudel , calzone , stromboli sandwich . Take your pic .
I've made these before , but it's been awhile so I figured I'd post it .
Late start on the pics , but the idea is to roll out the pizza dough and using one long side , layer in the fillings .
Salami , motz and pepperoni '
View attachment 693710
This is a cheddar asiago blend my Son gets at work .
Good stuff '
View attachment 693711
Some ham , and more pepperoni .
View attachment 693712
Slice up some more motz , and add some green pepper and red onion .
View attachment 693713
Close the whole thing up and into the oven .
View attachment 693714
I was baking at a lower temp . Just want the insides to warm through before I get too much color
on the dough . This is half way through .
View attachment 693715
Brushed it with some garlic butter / olive oil mix , then
back in the oven turned up to 425 .
View attachment 693720
All baked , and on a rack to cool .
View attachment 693716
Needs to be completely cooled before slicing , so you don't
lose the cheese .
View attachment 693717
Inside view .
View attachment 693718
Salad with homemade sourdough croutons and a couple tenders .
Makes a pretty good meal .
View attachment 693719
Pizza dough recipe :
265 grams KA 00 flour
170 grams water
1/2 tsp sugar
1 1/4 salt
1/4 tsp yeast .
Hold at room temp 12 hours , or go to the fridge .
Warm on the counter 3 to 4 hours before using .
Nice Chop!, I love doing strombolis in the pizza oven. I am going to back off on the carbs since my last blood work came in. I will make an exception for the sourdough starter Rick just sent me though.
 
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Nice Chop!,
Thanks Cliff .
I love doing strombolis in the pizza oven.
I thought about the pizza oven , but I'd have to make them smaller . Just got a new Range . It cooks really even , but I'm having issues with it putting color on bread items . Just another learning curve .
exception for the sourdough starter Rick just sent me though.
He sent me some last Oct. Got it going around November . It's more addicting than anything else . Last week was a Boule ,
20240302_205910.jpg
20240303_181633.jpg
and some sourdough pizza .
20240401_134121.jpg
20240401_135550.jpg
 
Boy that does look good Rich. Any dipping sauce to with it.

Point for sure
Chris
 
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