Stromboli

Do you know what a stromboli is? It’s basically a pizza roll that you can stuff with any meat and cheese you want. We love genoa salami, pepperoni and mozzarella cheese in our stromboli but you can make it with ham, turkey, capicola, prosciutto, cheddar, provolone, swiss…the list is endless. It’s not as difficult as it sounds, so give it a shot!

Pizza Dough Ingredients:

  • 4 cups Bread Flour
  • 1 tsp Sugar
  • 1 packet Dry Yeast
  • 2 tsp Kosher Salt
  • 2 tbsp + 2 tsp Olive Oil
  • 1 1/2 cup Water, 110 degrees

Directions:

In a stand mixer with the dough hook on low speed, combine the flour, sugar, yeast and salt. While the mixer is mixing, add the water and 2 tbsp olive oil and mix until the dough forms a ball. Scrape the dough onto a floured surface and gently knead into a smooth, firm ball. Grease a large bowl with 2 tsp of oil, add the dough and cover with plastic wrap. Place the bowl in a warm place (I put mine in the microwave) until the dough doubles in size (about an hour). Turn dough out onto a floured surface and cut into two dough balls. Cover for 10 minutes and let it rest. On a floured surface, roll the dough balls into large rectangles (about 10 x 16) evenly.  Cut the recipe in half if you want to make 1 stromboli.

Stromboli Ingredients:

  • 1 8 oz package Shredded Mozzarella Cheese
  • 12 slices of Genoa Salami, sliced thin
  • 16 slices of Sandwich Pepperoni, sliced thin
  • 1 cup Pizza Sauce
  • 2 Eggs, beaten
  • Dried Parsley
  • Parmesan Cheese, Grated

Directions:

Preheat oven to 500 degrees. Line two large baking sheets with parchment paper and spray lightly with cooking spray. Spread your pizza dough out on the parchment paper. Sprinkle a quarter of the mozzarella cheese on each dough leaving 3 inches clear on one of the long edges. (Leaving a clean edge makes it easier to adhere the dough to itself to seal the Stromboli) We like a ton of meat in our Stromboli, but you can use less if you prefer. Less meat may make it easier to roll for the first timers. Top with 6 slices of genoa salami and 8 pepperoni overlapping the meats to fit inside of the dough. Top with another quarter of the mozzarella cheese. Brush the long clean edge of the dough with the egg. Fold in the short edges and brush with the egg. Now roll it up TIGHT like a log ending with the clean edge of the dough. Use your fingers to smooth the edge of the dough to itself so it won’t break open. Make sure the edge of the dough is on the bottom of the stromboli so it won’t break open when cooking. Brush the stromboli with egg, gently cut 8 small slits in the top of the stromboli and top with dried parsley and parmesan. Now repeat with the second stromboli. You can cut the ingredients in half to make 1 stromboli. Bake it in the oven for 8-10 minutes or until it’s golden brown. Heat the pizza sauce for dipping to serve with the stromboli.

Enjoy! XO,

Stacey

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