Day 2 of the hubby's drive to Houston, leaving way too early in the morning and coming back way too late in the evening. Isn't it funny how used to things you get, when your married? The hubby and I did not live together until we were married, just our preference, really. And since I lived in College Station and he lived in Houston- everyday I had to take care of Ninja and get myself ready for work/school--basically handle all of the day to day things by myself. Well since the hubby and I have gotten married, he mostly helps with taking care of Ninja since my school schedule is so crazy. Getting back into doing it myself, seems odd-- even though we've only been married 8 months! I do not mind it, just weird, how fast I never thought I would adjust.
Though I do have say, going back to the dog park has been wonderful. Not only do I get to spend time with people whom I enjoy their company but Ninja comes home "pooped." He's a pretty active dog, even though he's a shar-pei and they arent' really known for that. So when he is cooped up in the house too long, he gets very antsy. But when we take him to the dog park, he comes home, eats, plays with us for a little bit and then passes out! Which is great, because I always have school work to do :) Thank you dog park! I even went yesterday, when it was raining a bit-- he had a blast playing with his friends in the misty rain and getting all muddy!
To food I go: I made this recipe a while ago. Not sure, how I have missed posting about it. I made it along with the Onion, Spinach, Mushroom Alfredo Pizza. Both recipes required the making of dough. And the dough for the stromboli is very similar to the dough for the pizza. It was easier to just to prepare the two different types of dough at the same time and let them rise together. I really enjoyed this recipe. It was like a pizza-sandwich. I am not the hugest lover of bologna but it really worked with the stromboli because the meat is so thick, so you do not have to layer it on to get the taste to come through when eating it. It makes a fun dinner or an even better lunch :)
Preheat Oven to 400F Degrees
FOR THE DOUGH:*
1 tsp. active dry yeast
1 tbsp. sugar
3/4 c. warm water
1 tsp. salt
1/2 tbsp. olive oil
3 c. flour
FOR THE FILLING
1 package of bologna**
15 slices of provolone cheese**
1/2 c. of banana pepper, sliced
3 tbsp. + 2 tbsp. olive oil
1 tbsp. Italian seasoning blend
* Frozen store bought dough can be used as a substitute
**Can switch out meat or cheese with desired preference.
In a small bowl combine the yeast, sugar, and warm water-- whisk together until the yeast dissolves. Let the mixture sit for about 5-10 minutes until frothy at the top. Then stir in olive oil and salt. Pour the yeast, into the bowl of a stand-mixer fitted with dough hook attachment. Add one c. of flour- mixing until smooth. Next, continue adding flour, only a half a cup at a time, until dough is smooth but not sticky. (if you add too much flour just add water). I used about 2.5 c. of flour. In the bowl, knead the dough until soft. Cover the bowl with saran wrap and let it rise for 2 hours (until it double in size).
When dough has risen, take it out of the bowl and place on a floured surface. "Punch" the dough so that it deflates slightly. Then roll the dough into a rectangular shape and gently keep rolling/stretching until reaching a 12x18 size (yes-I measured it to make sure my dough matched the original recipe). Brush a light coat of olive oil (3 tbsp) over the stretched dough.
Once the dough is stretched to the right size and brushed with Olive Oil- arrange topping on top of dough. First lay out cheese so that the entire surface is covered (I used three rows of 5 slices of cheese, only slightly overlapping). Next, evenly top with bologna slices and finally sprinkle with banana peppers.
Okay this is the slightly tricky part: Roll the dough up so that it forms an 18 inch log (meaning you want to roll it lengthwise). I needed the hubby to help, since rolling something so long, with only two hands was not working for me. Have the seam side, facing down. Brush the top of the roll with 2 tbsp. of olive oil. Then sprinkle with Italian seasoning.
Place the stromboli on an aluminum foiled line baking sheet and allow the stromboli to rise for about an hour. **I did not let my stromboli rise for about an hour- and I thought it came out just fine.** Bake for 20-25 minutes or until golden brown on top. Allow to cool slightly and cut into 1-1.5 inch pieces!