Stromboli

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Stromboli to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Stromboli, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (10 ounce) package pizza crust
• dough
• 1/2 pound lean ground beef
• 1 cup cooked ham, diced
• 1 green bell pepper, chopped
• 1 red onion, finely chopped
• 1 (14 ounce) jar pizza sauce
• 1 (4.5 ounce) can mushrooms,
• drained
• 1/4 cup butter, melted
• 1 (8 ounce) package sliced
• pepperoni sausage
• 1 cup shredded mozzarella
• cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 400 degrees F (200 degrees C)

Step 2: Technique & Execution

In a skillet over medium heat, brown the ground beef until no pink shows; drain

Step 3: Technique & Execution

Mix in the ham, bell pepper, onions, pizza sauce and mushrooms

Step 4: Technique & Execution

Lay pizza dough flat on cookie sheet

Step 5: Technique & Execution

Distribute pepperoni slices over dough

Step 6: Technique & Execution

Place a heaping pile of the sauce mixture on one side of dough (some may be left over)