I had to make an appetizer for a going away party and was indecisive about what to make. I like making stromboli’s because they are a crowd pleaser and are really easy to make. They also have no rules about ingredients, its pretty much a free-for-all. They can be savoury or sweet, spicy or mild.
This creation was really and truly based on what was in my pantry. I found ricotta, an un-opened package of maple bacon, onions and garlic. Voila! A bacon ricotta with caramelized onions stromboli.
As you’ve seen already, I made a dessert stromboli using Nutella, peanut butter and banana. And I’ve made them using typical pizza toppings, like tomato sauce and pepperoni with mozzarella and favourite garnishes.
So I was super excited to make this variation! Its crusty shell with hints of freshly ground himalayan sea salt really compliments the more sweet side from the internal ingredients.
You could amp up the maple flavour by using maple syrup to caramelize your onions. Brown sugar is another option or xylitol which is found widely in nature and comes from woody fibrous plant material. It looks just like sugar and tastes just like sugar, but it has about a third the calories as table sugar, and is a healthy alternative for diabetics. Personally I try to avoid cooking or baking with sugar since I’m a sugar addict!
Anyway, back to the stromboli. I think you’ll really like this recipe! Its fun to make and sure to impress your family and friends. Of course, you could make it just for yourself!
Since I’m gluten intolerant I often can’t eat the recipes I’ve created without making a GF version for myself. However, this dough recipe is special because the wheat flour I use, Polselli Classica Tipo 00, is imported from Italy and I got tested with my Dr and am not intolerant to it like the flour in N. America. So you may want to try this flour if you’re sensitive to gluten.
It makes a light, fluffy dough and has no difference in taste or texture since it is wheat flour. But obviously the grains in Italy and perhaps all of Europe are different than the grains here. I don’t know the science behind it all, I’m just glad I can eat it without any ill side-effects!
Let this stromboli cool down at least 20 min before slicing up and serve just at room temp. No one likes piping hot pizza burning their mouths plus the ricotta cheese will taste better when its cooled down and firmed up a bit. Its perfect to make ahead of time and serve 1 hour later.