Stromboli

Originally published 9/9/11. Made this recipe for Stromboli (also this recipe which is exactly the same Italian Stromboli)today. I followed the recipe mostly except for I did not top it with shredded parmesan. I also added canned mushrooms and black olives to the filling and used pepperoni instead of ham. I sprinkled the tops of the stromboli with italian seasoning and garlic powder. These were pretty good except that they were INSANELY salty, and the cheese leaked out from these and there was a ton of grease both from the cheese and the pepperoni. Also, it stuck to the pan. I really can't figure out why it was so terribly salty. I wonder if I could find low-sodium cheese. I do plan to make these again with a few tweaks. I might try a homemade dough instead of store bought. I will look for reduced sodium and reduced fat cheese. I also think I would use colby jack instead of cheddar as it is a lot less greasy when it melts. I would partially cook the pepperoni on paper towels in the microwave to get a lot of the grease out of it. And I would spray the baking sheet with non-stick cooking spray, or maybe try baking these on a rack. But over all this was pretty good. Good concept, just needs a few tweaks.

UPDATE: made this again on 7/11/14. Followed the recipe and added garlic powder, Italian seasoning and canned mushrooms to the filling. Pretty good but salty again. Also this needs to bake longer than what it says. I baked it 25 minutes and it looked like it was getting too brown, so I took it out. But the inside dough could have been cooked better. I will make this again with more tweaks.