I made my first Stromboli this week and could not believe how tasty it was. It is very much like making a Calzone, which I had done many years ago. Lately, I have had this urge to try a lot of different recipes. Today, I will share how I made it with you.
1 and 1/3 cups (320ml) warm water
2 and 1/4 teaspoons (7g) instant or active dry yeast
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
1 teaspoon salt
3 and 1/2 cups (about 450g) all-purpose flour
Marinara sauce - I used my homemade pizza sauce
Chopped fresh parsley
Ham and pepperoni - thinly sliced
Mozzarella cheese
Provolone cheese
Black olives (optional)
Egg wash: 1 large egg beaten with 1 Tablespoon water
Optional: sprinkle with parsley, sea salt, pepper, Italian seasoning, and/or parmesan cheese
Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook. Cover and allow to rest for 5 minutes. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. knead for 5 minutes in the mixer.
Rise: Lightly grease a large bowl with oil or nonstick spray鈥攋ust use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 60-90 minutes or until double in size.
When the dough is ready, punch it down to release the air. Divide it in half. On a floured work surface using a floured rolling pin, roll each half of the dough into a 10脳16-inch rectangle. (I only used one of the dough and froze the second for later use.)
Put a layer of sauce onto the dough leaving a 1-inch border on the sides. Start layering your meat, seasonings, and cheese.
Continue adding your layers using your desired ingredients. Carefully roll the filled dough into a log, brush it with the egg wash if desired, and sprinkle with seasonings too.
Preheat your oven to 400掳F. Place the log onto a parchment-lined tray and bake until golden brown about 25- 30 minutes.
Remove from oven and let rest a few minutes before serving.
I served the Stromboli with a tossed salad with avocados drizzled with red wine vinaigrette. One note I would like to make is that I would not roll the dough out as thinly as I did, as it wanted to tear a bit as I was rolling it into the log. All in all, the taste was amazing just the same.
Bon appetit!
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
