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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
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
