SUSTENANCE

STROMBOLI

Serves: 10 / Preparation time: 30 minutes / Total time: 1 hour

1 pound frozen pizza dough, thawed

Cornmeal for dusting baking sheet or grease the sheet

2 tablespoons olive oil, divided

1 medium onion, peeled, sliced vertically

1 tablespoon butter

1/2 teaspoon crushed garlic

2 cups shredded Italian cheese blend

1 teaspoon Italian seasoning

1 jar (12 ounces) roasted red peppers, sliced

8 to 10 thin slices low-fat deli ham

8 to 10 thin slices salami

1/2 cup sliced olives

1 egg white, lightly beaten Kosher salt to taste

Preheat the oven to 400 degrees.

On a lightly floured work surface, roll the thawed dough into a rectangle about 10 by 16 inches. You also can stretch the dough into a rectangle if needed.

Sprinkle a baking dish with the cornmeal or lightly grease. Place the dough on the baking sheet; set aside.

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onions, and sauté about 5 minutes or until softened.

In a small bowl, mix the remaining 1 tablespoon of olive oil, butter and crushed garlic. Brush this mixture on the surface of the pizza dough. In another bowl, mix the cheese with the Italian seasoning. Sprinkle 1/4 cup of the cheese over the pizza dough.

Place the ham on the pizza dough about 2 inches from the edge — making a double row of it with the slices overlapping. Sprinkle with about 3/4 cup of the cheese, and top with sautéed onions, peppers and olives. Place a layer of salami on top — making a double row of it with the slices overlapping. Top the salami with the remaining onions, red peppers and olives. Sprinkle with the remaining cheese. continued from page 29 continued on page 31

Starting with the long edge, bring the edge up over the filling. Begin rolling into a cylinder, but loosely. If you roll the stromboli too tight, it will split on the sides during baking. Continue rolling and just before the final edge, brush the edge with a little beaten egg white to seal it. Fold the outer edges under and press to seal. Make sure the long seal is underneath. Make several slits on the top of the stromboli. Brush the stromboli all over with beaten egg white, and sprinkle with kosher salt.

Bake for about 25 minutes or until the stromboli is golden brown on top. Remove from the oven, and cool before slicing.

Barbecue Chicken Sliders

Makes: 12 sliders / Preparation time: 15 minutes

Total time: 1 hour, 15 minutes

This is a super-easy recipe that you can make one day in advance. Instead of the coleslaw, try a dollop of Caramelized Onion and Poblano Pepper Dip.

2 large bone-in, skin on, chicken breasts

(about 1 pound each)

4 tablespoons chili powder

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons brown sugar

1 tablespoon paprika

1 1/2 cups barbecue sauce, divided

12 small pretzel rolls or dinner rolls

Coleslaw, optional

Crispy French fried onions, optional

Preheat the oven to 350 degrees. Place the chicken on a sided baking sheet. Flatten it to press down on the bone so the chicken breast is almost an even thickness. Loosen the skin. Mix together the chili powder, garlic powder, salt, black pepper, brown sugar and paprika. Set aside half of the mixture. Rub the other half all over the chicken on all sides and under the skin.

Bake about 45 minutes or until chicken is thoroughly cooked through. Remove from oven and cool completely.

When cool, remove the skin and discard it. Shred the chicken meat and put in a bowl. You should have about 4 cups of meat. Sprinkle in some reserved rub mixture. (You may not use all the rub.) Add about 1 cup barbecue sauce to chicken and mix thoroughly.

Cut the dinner rolls in half. Spread a little bit more barbecue sauce on the bottom roll. Top with about 1/3 cup shredded chicken, coleslaw and crispy fried onions.

From and tested by Susan Selasky for the Free Press Test Kitchen.

Caramelized Onion And Poblano Pepper Dip

Makes: 3 cups / Preparation time: 15 minutes

Total time: 45 minutes (plus chilling time)

2 tablespoons canola oil

3 cups diced white onion (from 1 large onion)

3 fresh poblano chiles, seeds and ribs removed, diced (3 cups)

1 teaspoon coarse salt

1 teaspoon ground coriander

1/4 cup fresh lime juice (from 2 to 3 limes)

4 ounces reduced-fat cream cheese, softened

1/2 cup reduced-fat sour cream

Cayenne pepper, optional

Cut-up vegetables, jicama or tortilla chips, for dipping

In a large skillet, heat the oil over medium heat. Add the onion, chiles and salt. Sauté, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Remove from heat, stir in the coriander and let mixture cool completely.

In a medium bowl, stir together the lime juice, cream cheese and sour cream until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne if desired.

Adapted from www.marthastewart.com v