It’s 2017, everyone! I’m back after a bit of a hiatus which I spent in beautiful Holbox Island, Mexico, and then recovering at home after a nightmare trip back into the country on January 2, also known as the day the United States border control computers crashed. But no matter – I’m back now and let me tell you, it is officially winter.
This past weekend, it snowed. Technically, it was our second snow of the season, but the first one that stuck to the ground. Cold temperatures drove just about every sane person indoors, and I spent the weekend at the stove cooking the more stereotypical comfort foods I could think of (pot roast, Thai noodle soup, dumplings, vermicelli soup made out of the pot roast broth). So I’ll just say it now – if you’re looking for lettuce, lentils and gluten-free baked goods this January, you’re not going to find it here. That is not a resolution I made.
One of my favorite things I’ve made this season so far is this fantastic stromboli. Growing up, stromboli was something my mom always made as party food, usually with either peppers, sausage and onions or broccoli and mushrooms. They were always a hit – we’d eat them hot, cold or at room temperature – and not too tough to put together using store-bought pizza dough. So when I saw this recipe in Saveur magazine using broccoli rabe, one of my all-time favorite vegetables, I was excited to try a new take on an old, familiar family classic.
The main difference is that this recipe is for homemade dough AND filling. Rather than a pizza dough, this stromboli features a bread dough that’s very crispy on the outside and fluffy on the inside – and it’s really not hard to make. I know, I know – yeast = scary – but maybe tackling it can be your New Year’s resolution? The filling is classic Italian and full of flavor – bitter but tender broccoli rabe and a juicy chicken breast that’s baked in oregano. Add some pepperdew peppers and melty cheese, and you are in comfort food heaven.
I don’t know about you, but my game plan for making it through the next couple of winter months is to be social, and for me that often involves feeding people. So if you’re in the same boat, email your friends right now, get something on the calendar and start proofing that yeast.
Ingredients
- 1 1/2 cups water, heated to 115°F
- 2 teaspoons sugar
- 1 (1/4-oz) package active dry yeast
- 1 tablespoon vegetable shortening
- 2 1/2 cups bread flour, plus more
- 2 teaspoons kosher salt
- Kosher salt and freshly ground pepper, to taste
- 12 oz. boneless, skinless chicken breasts
- 1/3 cup olive oil, plus more
- 2 teaspoons dried oregano
- 4 cloves garlic, minced
- 1 bunch broccoli rabe, (about 12 oz.), tough stems trimmed
- 1/2 teaspoon crushed red chile flakes
- 2 cups shredded mozzarella
- 16 pickled pepperdew peppers
- 3 oz. thinly sliced provolone
- Marina sauce, for serving (optional)
Instructions
- Make the dough: Place water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Add shortening, then flour and salt. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8–10 minutes. Cover with plastic wrap; let sit in a warm place until doubled in size, 1 1⁄2–2 hours.
- Make the filling: Heat oven to 350° and bring a 4-qt. saucepan of salted water to a boil. Rub chicken with 3 tbsp. oil, the oregano, half the garlic, salt, and pepper; place in a 9" x 13" baking dish. Bake until almost cooked or an instant-read thermometer inserted into the thickest part of the chicken reads 140°, 16–18 minutes. Let cool; cut into 1" pieces. Add broccoli rabe to boiling water; cook until just tender, 1–2 minutes. Transfer to an ice bath and drain; roughly chop and spread onto paper towels to dry. Heat remaining oil and garlic in a 12" skillet over medium-high heat. Cook broccoli rabe and chile flakes until golden, 3–4 minutes.
- Assemble the stromboli: Increase oven to 425°. Place dough on a greased baking sheet; using greased fingers, press dough into a rectangle about 1⁄4" thick. Sprinkle mozzarella lengthwise down the center. Top with chicken, broccoli rabe, peppers, and provolone. Tuck short sides of dough over filling; fold long sides, overlapping, over filling. Pinch to seal and roll so seam is on the bottom. Bake until puffed and golden, about 1 hour. Let cool slightly; slice and serve with marinara, if you like.
Notes
Adapted from Saveur January 2015
January 14, 2017 at 10:17 pm
Dear Elizabeth,
This is your Mum and Dad’s housemate from Paramus, NJ, 1981-83. Hoping to catch up with you
and your parents in New York City Friday 24th March. It actually brings tears to my eyes what a foodie you are. A chip off your Mum, way back when…. Love your posts and travel. Disappointed your next trip is Ireland. Australia needs you all to visit? Love Charmian, xx Sydney, Australia
January 29, 2017 at 5:08 pm
Hi Charmian! My mom does have a lot to do with my love of food – eating it and making it 🙂 I’m looking forward to seeing you when you visit!