Finding something to eat for one person often is very easy, but unhealthy. This little recipe to pretty easy to work through, and I imagine it’s quite healthy too. The ingredient list is short:
1.) One or Two hamburgers
2.) A chunk of butter
3.) One or Two large peppers
4.) A medium to large onion
5.) One roll of Pillsbury Bread sticks with Garlic.
6.) One small jar of spaghetti sauce.
7.) Shredded Cheese
8.) Olive Oil
9.) Optionally add minced garlic and other veggies such as tomatoes, celery, zucchini, etc.
To begin, cook the hamburger meat in a frying pan with a chunk of butter, carefully crushing the patty into ground meat with a spatula. Add in chopped onions and peppers when the meat is nearly cooked. At this point you could add other veggies and chunks of a garlic clove.
Next, place some aluminum foil over a cookie sheet, and spread some olive oil on the foil. Make sure to spread it around evenly. Unroll the bread sticks mix onto the foil. You may wish to cut the dough along the lines in order to make two smaller Stromboli.
Spread the spaghetti sauce on the uncooked dough, then add the chop meat and fried veggies, even distributing them. I’ve added some chopped up onion stems to the mixture, as well as lots of garlic salt and a bit of pepper.
Next, fold over the dough, and pitch it together. You may notice in the photo how I had used tomato paste and added Swiss chard to the mix. Don’t do that ! The paste and chard together made these Stromboli taste like a bar of iron.
When you’ve sealed up the pockets, place them in the oven and bake until the dough turns a nice brown. I long ago lost the temperature setting knob from my stove, so I’d recommend you use the same method I did, start with a low temp, and slowly turn it up till the dough cooks.
You may wish to add additional veggies to your Stromboli, but I’d recommend you cook them before placing them on the uncooked dough. The stove doesn’t cook the veggies in the amount of time it takes for the bread to darken.
Some things to remember:
1.) Do not use Tomato Paste in place of the Spaghetti sauce. It’s gross.
2.) Swiss Chard will overpower all of the other tastes, and in my opinion ruin the Stromboli.
3.) Use olive oil on the aluminum foil. Without this protection, the dough will stick to the foil and make a mess.
Hope you like this recipe as much as I did when I got it right !