Each of us is to bring food from our native country. I decided to go full out Italian this year! I knew I would make pasta salad with pesto sauce for my side dish, but that was it. Since our family originated in Genoa, Italy, I wanted to make something with Genoa Salami!
I Googled Genoa Salami and found numerous recipes. I decided to go with Stromboli. There were many recipes and I sort of combined several. I decided to let Les be the guinea pig, so I tried the recipe on Wednesday night.
Kathy's Stromboli
1 Pillsbury Pizza crust
Italian seasonings and Garlic salt
12 slices Genoa Salami (that's one 3 oz. package)
Parmesan cheese
6 pieces Provolone Cheese
Several Slices Of Pepperoni
1. Roll out pizza crust on lightly greased pan.
2. Sprinkle Italian seasonings and garlic salt on crust
3. Layer ingredients
4. Roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.
5. Lightly sprinkle the top of the dough with Italian seasoning and grated Parmesan.
6. Baked at 350 for 20-25 minutes until crust is a deep brown
7. Let sit for 5 minutes, then slice into 1" slices (mine may have been a little bigger). ** Cutting tip: if you have an electric knife it works beautifully!
8. Serve with warm marinara sauce.
This was a winner!
And now for dessert... Straight from my Rosalie Serving Italian cookbook.
ROSALIE'S ITALIAN CREAM CAKE For the cake:
1 cup buttermilk
1 teaspoon baking soda
½ cup butter
2 cups sugar
½ cup mild olive oil
5 egg yolks
1 ½ teaspoons vanilla
2 cups all purpose flour
5 egg whites
1 cup shredded coconut
1 cup chopped pecan or walnut pieces
Butter for greasing pans
Flour for dusting pans
Cream Cheese Frosting
1 stick butter
2 (8-ounce) packages Philadelphia Cream Cheese, softened
4 cups powdered sugar
2 teaspoons vanilla
½ cup toasted coconut ( toast in dry skillet, stirring constantly about 1 minute)
Sugar Glazed Pecans
½ cup whole pecans
1 to 2 teaspoons sugar
1 small skillet
1. Preheat oven to 325-degrees. Combine buttermilk and baking soda in a two-cup measure to allow room for mixture to foam up; set aside. Beat butter and sugar until creamy. Add olive oil slowly until blended. Continue to beat until mixture is smooth and shiny. Add egg yolks one at a time and beat well after each addition; stir in vanilla. Add buttermilk mixture and flour, alternately a little at a time, beginning and ending with flour.
2. Clean beaters and beat egg whites until stiff. Fold egg whites gently into batter. Stir in coconut and pecans. Pour into three 9-inch cake pans, greased with butter and dusted with flour. Bake for 30 minutes, or until cake springs back when touched. Cool cakes on racks.
3. To make Cream Cheese Frosting - mix cream cheese and butter with electric mixer until smooth. Stir in powdered sugar until mixed. Add vanilla. Let it set in the refrigerator for about 30 minutes before frosting the cake.
4. Place cake on cake stand. Frost each layer with Cream Cheese Frosting including sides and top of cake.
5. Put pecans in skillet and sprinkle with the sugar. Turn heat to medium and begin stirring pecans; sugar will begin to melt. Continue stirring until a glaze forms on pecans and they become slightly browned. Remove from heat and place on waxed paper to cool.
6. Garnish cake with Sugar Glazed Pecans and Toasted Coconut.I made this cake earlier today. My cake pans were 8 1/2", so I had a little batter left over. I made 6 cupcakes and Les and I sampled them after lunch. Mmmmm!!!
I did not calculate the points on either of these items. I am SURE they are not WW friendly, but they sure are yummy!


























