Stromboli

In our house, I usually make some variety of stromboli every week.

Stromboli is traditionally meat, cheese and pizza dough. 
Until recently, I made my own dough.
Pizza Dough - dissolve 1 packet yeast in 1/4 cup warm water and add 1 tsp sugar and a sprinkle of salt.   Add 1 3/4 cup warm water, 2 cups flour and 3 Tbs. olive oil.  You can add basil, pepper or whatever spices you want to the dough.  Knead (I just use my dough kneader mixer attachment on my beloved Kitchen Aid mixer.  Flatten dough into a long rectangle shape. 

That is until I started shopping at Trader Joes.  For around $1, I can buy a ball of pizza dough.  It makes it quick and easy and if I don't plan ahead, we can still eat stromboli.  Or a calzone.  Or pizza.

Once the dough is flattened out into a rectangle, layer cheese and meats.  This is asiago and salami.  But you can use ham, turkey, pepperoni or any combination of meats and cheese you like.  I also make veggie combinations.  My favorite includes sauteed spinach, mushrooms and muenster.  But if I make a veggie variety, I always make a high-test meat one as well.   The oven should be around 350 degrees and cook around 30 minutes or until browned and cooked through.  Depending on how much meat you use, the time will vary.
You must have tomato sauce to dip the pieces in as well. 

 Layering the slices of meat and cheese.

 Rolling the dough.

 Pinch the seams and ends

 Browned edges after 25 - 30 minutes in 350 degree oven.

Sliced and ready to eat.  :)

Easter Ricotta Pies (Pizza Dolce - Sweet Italian Dessert Pie)

Easter dinner was never complete without my Great Grandma Lucy Giangola's Easter Ricotta Pies.
I have been having trouble finding one of the main ingredients - citrons- locally.  So, I tried to bake it with lemon zest and juice instead.  This recipe makes two pies, so in the case that the lack of citrons is beyond detrimental to the pie, I only baked one until I check out a couple more grocery stores before the weekend.

Lucy Giangola's Easter Ricotta Pie
(She doubled the recipe and made it for every family and neighbor she had.  Apparently she must have made over 30 of these pies every Easter holiday.)

FILLING
6 eggs
1 1/2 lbs ricotta cheese
1 cup sugar
1 tsp vanilla extract
1/2 jar each of citron, lemon and orange rind
combine above ingredients and beat until smooth

CRUST (it is similiar to a shortbread cookie recipe)
3 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
drop of vanilla
2 eggs
1/2 cup crisco
1/8 c. cold water
4-5 tablespoons milk

Cut crisco into flour.  add sugar and baking powder. make a well in dough and add eggs, vanilla and water into well hole.  mis and roll into a ball.  refrigerate until ready to use.  Roll out like a pie dough.
This pie is large and requires a 10 inch pie plate atleast 2 inches high.  (I used a round cake pan)
Fill with ricotta and top with a woven crust.  300 degree oven for one and half hours.  Serve chilled.
The top crust is cut into strips and woven on top, securing ends. If you want a demonstration of woven crusts, comment, and I will make a youtube video...

Note:  I actually used a prepared pie crust in my sample.  This is not really as good, but not bad either.  The original crust is like a cookie and so delicious.

Looking online, I found that traditional recipes vary with ingredients added.  One I found added the zest of a lemon, like I did and no citrons.  Some add semisweet chocolate bits instead, and some add anise liquor.  I may try the chocolate, I think it would taste like a cannoli!