Foodie news | Darla’s 1-2-3 Stromboli
March 8, 2012
We all have a Darla Rovniak in our lives. They are the girls who make everything look easy. Darla and I worked together at a This Week Magazines in Hawaii; she was in marketing and I was in editorial. That alone should have made us arch enemies. But Darla was good. She knew exactly how much she could use the writers to support her sales efforts and somehow she never pissed us off. We loved her! Darla wants a two-page spread on a client’s three-month anniversary? No problem! Darla wants her best friend’s niece on the front cover? It’s yours baby! Our journalistic integrity went the way of the National Enquirer when she walked into the editorial department. Then there was her appearance. At 5′ 8″, blond and stunning, she really should have been virtually unlovable to other women. Her natural beauty seemed, well, natural. And effortless. We could go to the beach, get wrecked in the surf and two minutes after hitting the public rest room, Darla would emerge, re-instated to flawless. She was also the only hau’oli (Caucasian) I have ever met who could rock a muumuu.
I attributed all this perfection to her pageant background. “Yeah, maybe if I had been a part of a Miss Something circuit I would have those quick-fix, salon skills too.” But a beauty queen pedigree did not explain away Darla’s Stromboli. It was a bona fide hit at every company pot luck and I swear it was like she, again, disappeared into the public rest room and just pulled it out of her stylish Hawaiian straw hat. Recently we were reacquainted and I got a chance to ask: “OK Darla. The Stromboli. What gives?” Her secret: Pillsbury Pizza Prepared Crust for $4. A-ha! My secret: Buy the un-cooked French bread dough at Safeway for $1.99. Darla may still be blond, beautiful and have a couple inches on me, but I now have $2 on her…
One Pillsbury prepared pizza dough (Darla) or one un-cooked loaf of Safeway French bread (Simone)
1/2 pound of ham, sliced
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1/4 pound of pepperoni
Two cups of shredded mozzarella
1 Tbls. olive oil
1 tsp. dried oregano
2 tsp. grated parmesan
1 teaspoon coarse salt
Preparation: Roll out dough to rectangular shape. Arrange half of the ham and pepperoni down the middle, top with all of the cheese and then the second round of the meats. Fold it over like an omelet and loosely seal edges. Brush with olive oil and sprinkle with oregano, parmesan and salt. Bake at 350° for 25 minutes. Cool and slice into fingers, like a giant bear claw, and serve with a side of warm marinara sauce for dipping.