Tuesday, April 2, 2013
Garlic Bread Stromboli
Ok, get ready for something amazing. Let me just get right down to business with this... the garlic butter dripped all down the top and formed a crust of buttery/garlicy amazingness on the bottom. A crust. Of BUTTER. And garlic. Oh dear... there are no words. John actually cursed when he tried it. It was THAT good. The flavor is unreal- it's like garlic bread meets pizza and your taste buds just don't know what to do with such deliciousness. This recipe came about after I saw this recipe for garlic bread pizza crust and I couldn't get the idea out of my mind. However I didn't have the time to make the crust so I ran to my local Italian deli and got some dough from them. I ended up throwing together this stromboli and it was pretty much my best decision ever (well, besides marrying John and having Landon... but this comes third.)
So yes. Make this. Now. You can put any toppings in it that you want. I used grilled chicken because I had it, but next time I'd do just the cheese or cheese and bell peppers. So while I used chicken, feel free to sub pepperoni or any toppings you desire. But do not try to make this healthy and use less butter. Please don't. You'll ruin the joy of the garlic butter crust. Eat a salad if you have to, but don't cut down the butter. You'll thank me!
Source: Stephanie Cooks Original
5 tbsp melted butter
1 tsp crushed garlic (I used the jarred crushed garlic)
1/4 tsp garlic powder
1 tsp Italian seasonings
Dash of salt
1 batch pizza dough
1/3 cup marinara sauce
3/4 cup mozzarella cheese
3/4 cup grilled chicken (or pepperoni/veggies/etc. Any toppings you want)
1- Preheat the oven to 425 with the pizza stone in the oven.
2- In a small bowl combine the first five ingredients. Stir well, set aside.
3- Roll out the dough. Drizzle about 1 tbsp of the butter topping inside the dough and brush it on with a pastry brush (or a spoon). Top with the marinara, spreading a thin layer over the dough.
4- Top the sauce with cheese and toppings.
5- Starting on one end, roll the dough over itself pinching in the ends at the bottom so the fillings don't spill out.
6- Slice 5-6 thin slits on the top of the roll. Using a pastry brush, cover the roll with the remaining butter mixture. It'll be very drippy (that's a good thing!)
7- Transfer to the pizza stone. Bake 20-25 minutes, until golden. If you notice your garlic is burning cover with foil. Mine didn't, but it could happen.
8- Top with fresh parsley (optional- just makes it look pretty). Serve with marinara sauce.