Breakfast Stromboli

November 28, 2017

Breakfast Stromboli

They say one thing to always do when deciding to write a blog is be consistent. Whoops. But I just couldn’t bring myself to sharing another turkey recipe during the month of November. Sure, we have the Thanksgiving Sides class, and that was a great one, but I decided to spare you any more gobble gobble stories. Now that TG is over, let’s get serious, serious about Stromboli, and breakfast, hence Breakfast Stromboli!

What is Stromboli you ask?

Well, one might think it came from the little island off the coast of Italy, Stromboli. But it didn’t. It was created right here in the U.S. at an Italian restaurant in Pennsylvania. Supposedly inspired by the movie Stromboli with Ingrid Bergman directed by Roberto Rossellini. Scandal arose from that movie, I suppose like the scandal of folding a pizza! and Stromboli was born.

My sweet sis-in-law started the Christmas Eve Stromboli tradition years ago. She would get them from a local restaurant for the biggest night of the year in our family. One year, I decided to ‘crack the code’ and figure out how to make them. I think I’ve been making them for that night, ever since. I’ve expanded the meal to the other end of the day, breakfast, just for you.

Can I make Breakfast Stromboli ahead of time?

This is a great make ahead brunch item, throw it in the freezer until the morning of your party, reheat and go! Or you can slice it up and pop a piece in the toaster oven, with a little salsa, now that’s a breakfast. We won’t be making this in the Winter Brunch class next week, but thought I’d share it with you anyway. This recipe is a stick to the ribbers, for sure!

great to give to neighbors or a sick friend
ingredients you just may have in our fridge or pantry
adaptable to a lil improv too!

I made my own whole wheat dough, it’s a lovely dough. I’ll share the recipe next week. The eggs are from Green Machine Far m near Zumbrota, MN. See how gorgeously yellow they are. These are my favorite eggs, just nothing like it. Green Machine are at quite a few farmers markets around, but I get mine at the Golden Fig, in St. Paul. Another super cute local shop. Keepin’ is local as much as possible, feels good.

So give this recipe a try. Let me know what you think. And don’t forget to sign up for the Winter Brunch cooking class! We’ll be making some amazing recipes! And having a lil bubbly too! Happy Holidays!

Breakfast Stromboli

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Yield: 0 each Stromboli 1x
Category: Breakfast, Brunch, Main Course

Print Recipe

Description

This Breakfast Stromboli is great for anytime you need a make-ahead, stick to your ribs breakfast, or brunch, or lunch, or even dinner!

Instructions

Egg wash (1 egg, 1 tablespoon water and a pinch of salt, mix well), this makes the crust gorgeous.
Preheat oven to 375°F line a sheet pan with parchment paper (affiliate link).
Cube up the potatoes and red pepper, add to a rimmed baking sheet (affiliate link). Add 1 tablespoon olive oil, the smoked paprika, thyme, parsley a good pinch of salt and pepper and roast oven for about 40 minutes, until tender. Let cool a bit.
Meanwhile, melt butter in large (preferably non-stick) pan, add chopped whites of the onion, saute until tender, turn heat down to low, add eggs. Cook slowly (the slower you cook, the more tender your eggs, yes, it’s true) until almost done, turn off the pan and mix in the cream cheese. Stir in the chopped greens from green onion. Cool slightly.
Prepare dough (either purchase made, TJ’s has a nice dough, or make your own). Let it come to room temperature.
On a lightly floured surface, roll each piece of dough into a rectangle about 12″ x 16″. Spoon egg mixture over dough, leaving 1 inch around 3 sides, sprinkle the potatoes over eggs, add cheese. Roll the dough (along the 16″ side) much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under. Transfer onto the paper lined baking sheet.
Cut long diagonal slashes, along the top of the loaf every 3 inches or so. Brush top of loaf with egg wash. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating (or freezing).
If freezing, wrap tightly in parchment and foil, then wrap with plastic wrap. Store in freezer for up to one-month.

Notes

Tip: if you have trouble with the dough springing back, cover it with a damp towel and let it rest for about 10 minutes, then proceed, letting it rest again as needed.