Thanksgiving is a time for great propriety, family gathered at the table, our best manners observed (for as long as we can stand it). But the day after Thanksgiving? Screw propriety. I want to eat a heaping plate of leftovers while sitting on the couch in my sweatpants. And what better way to eat leftovers than rolled into golden pizza dough? After all, aren’t we all in search of the perfect bite? That forkful of food so perfectly stacked that you get a little bit of every dish in your mouth at once?
ENTER: Stromboli, stage right.
Tuck all your favorites into pizza dough, roll it up, and bake it until it’s burnished. Every bite is the perfect combination of cranberry, turkey, and sides, and this is waaaaaaaay easier to eat on the couch than trying to eat with a fork and knife. Cut a slice and go.
Yield: 6-8 servings
5 tablespoons Olive Oil, divided
1 Prepared Pizza Dough Ball (~ 1.5 pounds), room temperature
½ cup Cranberry Sauce
2 tablespoons Chopped Fresh Rosemary
¼ cup Grated Parmesan Cheese
6-7 ounces Roasted Turkey, cut into slices or chunks
1 ½ cups Cooked Macaroni and Cheese or Cornbread Stuffing
4-5 ounces Cooked Brussels Sprouts, chopped (~1 cup)
4-5 ounces Mozzarella, small cube
Heat oven to 350˚, line a rimmed baking sheet with parchment paper and coat with 2 tablespoons oil.
Roll out and stretch dough into baking sheet, just to the edges.
Spread cranberry sauce evenly over the dough, leaving 1” border.
Top the sauce with fresh rosemary and sprinkled parmesan cheese.
Add slices of turkey all over the cranberry sauce.
Spread mac and cheese over the turkey.
Add Brussels sprouts on top of mac and cheese.
Scatter mozzarella over brussels sprouts.
Roll dough into a log, starting from the long side and using parchment paper to help.
Pinch dough closed along the seam, and ends, then turn stromboli seam side down on the baking sheet.
Brush with remaining oil, sprinkle with salt and pepper.
Bake stromboli until crust is brown, 50-60 minutes.
Transfer to wire rack and cool 10 minutes before slicing.