Stromboli with Vodka Sauce Recipe

Vodka Sauce

1. In a large pan over medium-high heat, add oil then sauté onion until tender. Stir in garlic and cook for another 1-2 mins, or until fragrant.
2. Add vodka, bring to simmer, then reduce by at least half (or until alcohol has been cooked out of its scent).
3. Stir in San Marzano tomatoes and chiles. Using a pan-safe spoon or spatula, crush the tomatoes until you have a chunky sauce. Bring sauce to simmer and continue cooking until flavors are well-integrated, about 10 mins. Transfer sauce to a large bowl and immersion blend until smooth (or if you have a large enough kitchen blender, use that).
4. Transfer sauce back to pan and stir in heavy cream. Bring to a gentle simmer, then stir in salt, pepper, and parmesan. Remove from heat and set aside until ready to make the stromboli.

Stromboli

1. Preheat oven to 425º.
2. In a large pan over medium heat, brown sausage until fully cooked through. Remove sausage but retain its rendered fat in the pan.
3. Add bell pepper and onion then sauté until tender (add some olive oil if needed). Once pepper and onion start to soften a bit, stir in garlic powder, salt, and pepper. Continue cooking until vegetables reach desired softness. Remove from pan and set aside.
4. To build stromboli: Cover a large pizza pan with foil then grease the foil. Spread out dough evenly so that it nearly reaches the edge of the pan. Top half of the dough in this order: Vodka Sauce, half of the Italian blend cheese, half of the Parmesan, sausage, pepperoni, peppers & onions (we used about 2/3 of the mixture), mushrooms, ham, salami, Vodka Sauce, remaining half of Italian blend cheese, remaining half of Parmesan, then hoagie peppers.
5. To purse stromboli: Fold the uncovered half of the dough up over the toppings and down so that the opposite edges of the dough meet and form a half moon-shaped pocket. Starting at one end of where the dough meets, press the edges together and slowly work your way to the other end of the dough. Then return to the other end of the dough and twist it shut by grabbing a little bit of dough with each set of fingertips and twisting it inward toward the pocket. Slowly repeat this twisting process all the way to the other end of the dough. Once you’re finished, the dough should look like a giant empanada.
6. Once stromboli is pursed, brush all over with egg wash.
7. Bake in oven for 25-30 mins, or until its top is evenly browned. Remove from oven and let set for about 5 mins. Then slice and serve immediately with Vodka Sauce for dipping. Enjoy!