This ‘Kitchen Sink’ Stromboli
would be more appropriately named ‘What’s Left in the Fridge’ Stromboli, because that is literally how it came together….and ended up delicious….and the Stromboli holds ‘everything but the kitchen sink‘.
Here is how it came together.
The crust, of course, is my go-to pizza crust, homemade and yummy. The bread machine sure does get a work out in our home, it is now a kitchen counter staple ~ as big as it.
You can find the crust recipe (here).
Then came the ‘insides’ ~ leftover sliced ham and salami left from a rotini salad, our favorite Land-O-Lakes American-Italian Blend cheese slices always on hand, left over mozzarella cheese from last weeks pizza, sliced red onion from a lunch-time salad, left over sliced tomato from taco Tuesday, and a drizzle of Olive Oil from a sample bottle given with my grocery pick up order.
You see….we cleaned out the fridge, didn’t throw away food, and enjoyed a delicious meal with leftovers for lunch the next day.
imagine the possibilities….peppers, onions, sun dried tomatoes, and so on.
Roll ingredients into the crust, drizzle the top with olive oil, place a few slits into the top crust, sprinkle with Italian seasoning, and Bake at 350 until done.
We also enjoyed a pizza dipping sauce with the Stromboli. You may find the recipe (here), along with Chicago Deep Dish Pizza.
the sauce makes enough for several pizzas and dippings!
~*~
Cherry Almond Bundt Cake
I thought I had a favorite cake recipe, ‘Orange Ricotta Cake’ (which I will need to share), until this ‘Cherry Almond Bundt Cake‘, came along.
This recipe has been waiting on an index card in my recipe box for quite some time. It was not my hand writing and I am really not certain who wrote it, but I can tell you, it knocked my socks off.
Following the instructions to a ‘T’ ~ the cake was light, airy, sweet and full of flavor. Cherry and Almond were present in every bite.
Here is the ‘index card’ Cake….enjoy!
Cherry Almond Bundt Cake
Ingredients
- 1 1/2 cups unsalted butter at room temperature
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups sifted then measured all purpose flour
- 1/2 tsp baking powder
- dash of salt
- 1 1/4 cups milk at room temperature
- 2 tsp almond extract (i used 2 splashes)
- 1 15 oz jar of cherry pie filling (I used Great Value Brand, it was thicker and not runny)
GLAZE
- 4 oz cream cheese softened
- 2 cups powdered sugar
- splashes of heavy whipping cream (about 5 tbsp)
- 1/4 tsp almond extract (I did 1 splash)
Instructions
- Grease and flour a bundt cake panCream butter until smooth and then add sugar while continuing to beat until light and fluffy.Add eggs one at a time to batter, beating well after each addition, then add almond extract.In a separate bowl measure sifted flour, baking powder and salt.Add 1/2 flour mixture and 1/2 milk into batter and beat, then add remaining and beat until all combined.Pour 1/3 of batter into pan, drop 1/3 of cherries over batter and swirl thru batter with knife. Repeat with layers of remaining batter and cherries.Bake in a pre-heated oven at 325 for 70 minutes. oven temps and times may vary.Check to see if done with a cake tester or toothpick before removing from oven.Invert cake from pan once cooled, then continue to cool completely.for the Glaze ~ soften the cream cheese in the microwave about 30 seconds, then mix with remaining glaze ingredients (I mixed by hand). While mixing add heavy cream in small 'splashes' until the mix is to desired consistancy. Drizzle Glaze over Cake.Enjoy!
I wish I knew whom gifted this delicious recipe to me, possibly from my bridal shower.
I am sure it was a crowd pleaser where-ever it was made!
That cake recipe looks fabulous! Cherries and almond flavoring are a favorite of mine. I get leftover pierogi dough from the church where I volunteer “pinching” pierogies. It makes a great stromboli. Maybe it’s time to make one!
Enjoy Judy! You will just love this cake!
It all sounds wonderful! Definitely going to try that cake recipe. I haven’t made strombolli in too long! You made me hungry! Time for lunch!
Enjoy! 🙂