Main Dish
Pepperoni Stromboli & Roasted Red Pepper Bisque
Trattore Farms
7878 Dry Creek Road
Geyserville , CA 95441
trattorefarms.com
- RECIPE YEAR: 2026
- RECIPE BY: Chef, Andrew Nicholson & Mary Louise Bucher
- YIELD: Serves 34
An Italian baked turnover filled with melted mozzarella, marinara sauce, and pepperoni, along with a savory soup that consists of a medley of veggies in a red pepper, cream, and broth.
Roasted Red Pepper Bisque (GF)
Ingredients:
- Cube Butter Melted
- 1 Medium Onion Diced
- 4 stalks Celery Chopped
- 2 Carrot Chopped
- 2 Red Bell Pepper Chopped
- 3-4 Gloves Garlic Minced
- Medium Grain 2 cups Rice
- 2 cups Chicken Broth
Section Directions:
Toss all veggies into butter and slowly sauté until onions are translucent. Then, add in red pepper, garlic, and salt (to taste). Slowly add chicken broth, stirring occasionally. In approximately 15 minutes, add in rice and allow to cook (approx. 12 -15 minutes). Remove from heat and pour through a strainer. Add cream and serve.
Stromboli - Pepperoni, Mozzarella & Marinara
Ingredients:
- 2-3 Pizza Dough. balls Roll out flat
- 1 12 oz bag Pepperoni Sliced thinly
- 1 ball Mozzarella Sliced
- Cube Butter
- 2-3 Tomatoes Chopped
- 1 Medium Onion Diced
- 1-2 gloves Garlic Minced
- 3-5 leaves Basil
- To taste Salt
- Pinch Sugar
Section Directions:
Marinara Sauce prep - Sauté onions in butter until translucent, then add garlic. Allow to simmer for 2 minutes or so, then add in tomatoes and allow to cook down for approximately 15 minutes at medium heat. Salt lightly. Remove from heat after another 2-3 minutes. Add basil, then blend to the desired texture (smoothness) Spread the sauce like you would when making a pizza. Toss on mozzarella and pepperoni slices. Roll over the dough to form what appears like a taco. Pinch the dough to secure the ingredients inside. Bake for 15-20 minutes at 350 degrees, or until tufs appear as golden brown. .
