Stromboli
The Dough
Rolling Mini Stromboli
Portable Lunch
Homemade pizza is a Friday night staple in our house, and our kids take the cold leftovers in their school lunch from time to time. To keep costs down and nutrition high, we use our bread machine to make a great whole-grain dough. It’s simple to make, easy to work with and results in a great tasting pizza.
Variety is the spice of life, and sometimes cold pizza in a lunch can get, well, old. Our kids asked us to make something just a little different to mix things up. The last time we made pizza, we decided to make small versions of the large bread known as Stromboli. For our first time, we kept things simple with pepperoni and cheese, but we’re already thinking ahead to other great fillings! Packing this lunch is simple: wrap individual Stromboli in foil and store in the fridge. See our pepperoni & cheese Stromboli page for directions for making your own. If you have access to a microwave or a toaster oven at work or school, pop it in to heat up! We also know from experience that it tastes quite nice cold.
Nutritionally, the pizza dough fares very well. We’ve made a lot of attempts at whole wheat dough in the past, but this one is lighter than anything we’ve tried. The wheat bran gives it some chew and the mix of whole wheat and all-purpose flour results in a very nice dough. See how it compares to traditional pizza dough made with all white flour: (more…)
Okay, so this is cool. We read a news story by the Associated Press about a new web site that lets you compare the relative health of your county with others in your state. The site’s data, from a report by the University of Wisconsin and the Robert Wood Johnson Foundation, “paints a picture” of areas for improvement.