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| Stromboli |
| Stromboli is a rolled baked sandwich that is a great casual meal for a crowd. You can really use any combination of meats, cheeses and vegetables you choose. A hint about vegetables: the more you use, the more liquid they'll release … too many can make a somewhat soggy stromboli.
Use as many different fillings as you like, but it's important to not layer them too thickly, as this will make it difficult to roll the stromboli. Ingredients For the Dough : 1 1/4 cup warm water 1 tablespoon yeast 1 teaspoon sugar 2 tablespoons olive oil 2 teaspoons salt 3 1/2 - 4 cups flour Fillings [mix and match as you like] : 1/2 lb. thinly sliced meats such as salami, ham, turkey, pepperoni 1/4 lb. sliced Provolone cheese 1/4 cup grated Parmesan cheese Other options : thinly sliced tomatoes thinly sliced sweet onions thinly sliced bell peppers or roasted bell peppers chopped black or green olives roasted garlic fresh basil 1 egg, beaten 2 teaspoons poppy seeds or sesame seeds, optional Method Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour. Preheat oven to 375° Grease a large baking sheet [if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone] Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10 x 8. Arrange fillings evenly over the dough, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under. Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy seeds or sesame seeds, as desired Bake for 30 minutes or until bread is golden brown Cool slightly before cutting and serving. If you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating |
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