Big Daddy Weave
I volunteered to cook the after show hot appetizer for the bands. We weren't given any suggestions, so after carefully considering my options & reviewing several recipes, I settled on my turkey strombolis. I say MY, because this is one of the few recipes that is actually mine! Its a variation of a dish I had at a bridal shower years ago, but I have modified it over time to be easier & more family friendly. It is my go to dish to make for friends who have just had a baby, a surgery, or a family hardship. I have been asked several times for the recipe after making it, so now that it is somewhat "famous" (hee hee), I will share it with all, uh,
1 lb. ground turkey
1/2 green pepper
1/2 red pepper
1/2 c. mayo or miracle whip- whichever floats your boat.
1/2 c. parmesan cheese + 1/4 cup. separated. (use the real grated stuff, please)
2 Tbs. Italian seasoning
1 tsp. minced garlic- aprox 2 cloves
pinch of red pepper flakes (optional)
1 egg white
either refrigerated pizza crust or you can make your own. I use this crust recipe:
4 cups flour
1 1/2 c. warm water
1 tsp. yeast
1/3 c. olive oil + more for drizzling
1 tsp. salt.
1 tsp. sugar
Combine water & yeast in small bowl- set aside
Mix flour/sugar/salt in a large mixing bowl or bowl from your stand mixer
with mixer on low (with a dough hook) drizzle in olive oil until incorporated.
gently stir yeast/water mixture & slowly add to flour mixture, until dough forms ball around hook.
Remove dough, place in a bowl greased with olive oil & cover with a towel. Place in a warm spot to rise
*This dough recipe will make enough for the strombolis PLUS a pizza, so make sure you cut the dough in half if you are just doing the strombolis or double the filling recipe.
Preheat oven to 375*
Brown turkey and drain. finely mince the peppers. Mix all ingredients, reserving the 1/4 c. of parm. cheese.
Roll out dough or cut dough into rectangles- aprox. 6 in by 8 in Put 1/3 cup of the mixture in the middle & fold into thirds, pinching the ends closed or crimping them with a fork. Brush with an egg white & sprinkle with remaining parm cheese. Bake until golden brown.
OR: appetizer version-
Cut dough into small squares & press into a greased muffin tin. Place a scoop of filling in the center & top with a little parmesan cheese. Bake until crust is golden. Chiffinade some fresh basil to sprinkle on top.
So there you have it. Enjoy! This recipe is very family friendly & I usually serve it with a lettuce salad & fresh fruit. Word from my friend Kayla, who is a teacher at the little's school & the person "in charge" of the hospitality for the bands was that the guys of the bands loved them & devoured them in mere minutes. I'm pretty proud. :)