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Cool recipe alert: Holiday stromboli

Taking leftovers to a new level, this toasty stromboli by the University of Virginia’s Aramark foodservice director, Nicholas Claffey, is a handheld built to satisfy homesick holiday cravings. It’s simply pizza dough wrapped around hand-carved turkey and Swiss cheese, then brushed with sage butter for that golden glow. The dipping sauce is the final touch—it’s gravy!

YIELD: 24 stromboli

For stromboli:
4 pizza dough balls (for 16” pizzas) separated into 24 individual dough balls
48 slices Swiss cheese
5 lbs. herb-roasted turkey breast
8 oz. sage butter

For herbed cream sauce:
2 ¼ oz. yellow onion, diced ¼”
1 1/8 oz. celery, diced ¼”
1 1/8 oz. carrot, diced ¼”
2 cloves garlic, minced
1 1/8 oz. vegetable base stock
2 ¼ cups water
¾ tsps. kosher salt
¼ tsp. black pepper
1 1/8 tsp. dried sage
3 cups heavy cream
½ dried bay leaf
¼ tsp. cumin
1 1/8 tsp. dried marjoram leaf
1 1/8 tsp. paprika
1 1/8 tsp. dried thyme leaf
3 oz. butter, unsalted

1. For dough: Preheat convection oven to 400°F. Preheat dough press to 140°F. Preset dough timer to 8 seconds. Coat bottom plate of dough press with cooking spray. Place 1 dough ball in center of press. Coat with cooking spray. Close press and after 8 seconds, open press. Dock dough (prick holes with fork) to minimize blistering during baking.
2. To make stromboli: Gently stretch each docked dough piece into a 6-in. to 7-in. circle. Heat sage butter to melt and be warm (not too hot). Brush the center of each dough ball with the sage butter, not on edges.
3. Layer the following lengthwise across center of each dough circle: 2 cheese slices, 3 oz. portion of cold sliced turkey breast.
4. Fold upper half of dough over filling. Press outside edges of folded dough to seal. Use a fork to press and mark edges of each stromboli to ½-3/4” depth.
5. Place stromboli on pizza screen or stone and brush top of each with more melted sage butter. Bake until golden brown, 10-12 minutes.
6. For herbed cream sauce: In stockpot over medium-high heat, melt butter. Add onion, celery and carrot. Saute until onion is translucent, 3-5 minutes. Turn heat to low and saute 1 minute more.
7. Add remaining sauce ingredients except for cream. Whisk until well blended. Bring to boil. Reduce heat. Simmer 40 minutes until reduced by half and thickened. Discard bay leaf. Pour sauce into blender, process sauce base on medium speed until smooth, 3-5 minutes.
8. Return sauce to pot. Stir in cream and continue to simmer, reducing to ½ the volume. Check seasonings and adjust as necessary. Cover and keep hot for service as a side dipping sauce or topping for stromboli.

Photo and recipe: Aramark/University of Virginia

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