Stromboli on the BGE
I have been grilling so much pizza these last 3 months that I am beginning to think I need to change my name to Guido from the Bronx.
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Strength is the capacity to break a chocolate bar into four pieces with your bare hands--and then eat just ONE of the pieces.~Judith Viorst
At the sound of the salami leave a msg.....beep
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QUOTE OF THE WEEK~
What started out as a wonderful fruity Italian Panettone turned out to be a nasty disgusting bread o'shit.
About Me
- Obsessive Foodie or Food Addict....You Decide
- I exercise so I can eat. I have been transferred with my husband's company 8 times in the last 17 years....from the northeast to the west coast and back again and everywhere in between. I am now in the south. The home of Sweeeeet Tea and Catfish.
En Mi Barrio
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3 comments:
Oh my god, that looks like sexiness on a slab.
Dear Guido,
Looks yummy! But, what is it?
Ann, stromboli apparently originated in Philly. It is basically a folded over pizza. I put no sauce in mine. Just ham, turkey, salami and pepperoni and cheese. The difference between a calzone and a stromboli is the calzone is slashed on the top for the steam to escape. The stromboli is not slashed and therefore it is supposed to puff up. I ended up flipping mine on the BGE to brown both sides. I love crunch!!
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