Do you ever wonder about the origins about foods you eat, especially foods that seem to be new, or, at the very least, new to you?
My curiosity was raised about stromboli when my daughter developed an affinity for it over the last year or so, which then led my husband to develop a taste for it, also. I began to wonder not only what it was but who developed it and when.
Stromboli is a type of turnover filled with various cheeses, most often mozzarella; Italian meats such as salami, capicola and bresaola; or vegetables. It is traditionally made with Italian bread dough.
There are two main claims regarding the first use of the name stromboli for food in the United States. One is that Romano’s Italian Restaurant & Pizzeria originated it in 1950 in Essington, Tinicum Township, just outside of Philadelphia, by Nazzareno Romano. According to Romano, a friend suggested he name it after the then recently released movie, Stromboli.
The other claim is that the stromboli sandwich was invented by Mike Aquino in 1954 at Mike’s Burger in Spokane, Washington. Aquino also says he named the sandwich after the movie.
No matter how the it got its name, why not try this recipe for this healthier easy stromboli? Then you and your family can share it in the confines of your own home.
- ½ pound lean ground turkey
- 4 cups baby spinach
- 1 can Pillsbury® refrigerated artisan pizza crust with whole grain
- ¼ cup pizza sauce
- 1 cup shredded part-skim mozzarella cheese (4 oz)
- ¼ cup chopped green or red bell pepper
- ½ teaspoon Italian seasoning
- Preheat oven to 400°F.
- Spray cookie sheet with cooking spray.
- In 10-inch skillet, cook turkey over medium-high heat, stirring frequently, until no longer pink. Stir in spinach until wilted. Set aside.
- Unroll dough; place on cookie sheet. Starting at center, press out dough to 12x8-inch rectangle.
- Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place spinach mixture lengthwise down center, forming 3-inch wide strip and to within 1/2 inch of short sides.
- Top with cheese, bell pepper and seasoning. Fold long sides of dough over filling; pinch edges to seal.
- Bake 12 to 15 minutes or until crust is golden brown.