Scarpetta Stromboli

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Well I tried a second time and used warm water (all other recipies suggested 100 deg to 110 deg. And it turned out delicious!! All the flavors -which can be strong on their own- mellowed out and blended nicely together. Very time consuming though!!

I am still disappointed in the error in the recipe. I never made anything like this but I tried it because I trusted scarpetta. I hope I don't run into anything like this here again.

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I thought it was good but not as fabulous as Scott made it seem. It did take a lot of time from start to finish (though little work as mentioned in the recipe and the show but I thought it would be worth it for fresh bread. After watching the show again though I noticed that the recipe online and how Scott made it was different. Next time I will make it as Scott demonstrated. The smoked cheese does make a difference. It was good but not something I'd make on a weeknight again due to time.

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Wow! This is totally awesome. We make fresh pizza nearly every week and I thought this might be a great switch from the usual pizza night. The Genoa salami with the smoked cheese and fresh basil is addictive and the crust baked perfectly: tender and chewy; crusty on the outside. I think this may have become a new favorite, and regular alternative to pizza. Scott, you are awesome.

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You must try this no need for mayo, mustard or ketchup. The only thing I added was a couple slices of ham. THE BEST SANDWICH I EVER ATE!!!

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I just made this and it is great! Have made something similar in the past, but when I saw this on t.v. today, just had to make it.