Victory Stromboli

We have a bit of a tradition of making certain dishes during elections after voting as we await the results, and stromboli is our preferred Presidential election dinner. This year we thankfully got to make "Victory Stromboli," and it was one of our best ones yet.  For this version, we used ground pork rather than beef simply because it's what we had on hand, and it turned out great. To start the dish we cook the pork on a skillet along with some diced white onion.

In addition we added in an extra veggie for a pizza flair: sliced fresh mushrooms.

For our stromboli dough we used the "Quick and Easy Pizza Crust" recipe, which can be found at allrecipes.com here. It's rolled out quite thin so we don't end up with an overly thick roll of dough you have to eat through to get to the good stuff.

Our base sauce is dijon mustard instead of tomato sauce like you'd use with a pizza. You can play around here and use anything you'd like though, from different mustards to buffalo sauce and beyond.

The mustard is spread in an even layer across the middle portion of the dough, which also acts as the boundary for where the filling will go.

The layer of mustard is covered first in American cheese slices - which is probably the only time you'll find us using these. They melt really well and actually work in tandem with the other flavors for a nice change of pace.

Next the cheese is covered in a layer of pepperoni.

Then we add the filling of pork, onion, and mushroom over the pepperoni and cheese.

Next we shred mozzarella cheese on top and then finish with a final layer of extra pepperoni slices.

All four sides of the dough are lifted up and folded in to create the stromboli.

Here Megan is patting in the dough to ensure there aren't any air pockets and everything is fitting in properly.

Before baking, we brush the dough with an egg and sprinkle with seasonings.

Here's the stomboli right of the oven after reaching a beautiful golden brown.

By keeping the dough thin we get a crust that's slightly crispy and flaky for an awesome texture when you bite in.

Here's a segment of the freshly cut stromboli, showing all the layers of filling.

A buttery, flaky crust, oozing delicious cheese, and all kinds of pizza fillings - what could be better?

After this rousing success we'll be doing a few new kinds of stromboli in the coming weeks, including a spinach and artichoke variety. Check back soon for more!