Stromboli

Stromboli

INGREDIENTS

Dough

  • 2 ¼ teaspoons instant yeast, equal to 1 packet. See notes
  • ¾ cup warm water, 105-115° F
  • 2 teaspoons sugar
  • 2 cups all-purpose or bread flour, plus up to 1/3 cup as needed (250-290 g)
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil, plus more for bowl/crust

Stromboli

  • 1 tablespoon butter, melted
  • 3 cloves garlic, minced
  • 3 tablespoons pizza sauce, plus more for serving
  • 8 slices salami
  • 8 slices provolone
  • 8 slices large deli pepperoni
  • 1 ¼ cups shredded mozzarella cheese
  • 1 egg, whisked with 1 tablespoon of water
  • 2 tablespoons grated Parmesan
  • 1 tablespoon dried parsley, optional
Preparation time:

1 hour 45 minutes

Portions: 9
Difficulty: Media

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Stromboli

Instructions

Dough

  • In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes.
  • In a large bowl, add the salt, garlic powder, and HALF of the flour. Stir to combine. Add the warm water/yeast mixture and olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.
  • Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball.
  • Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight.

Stromboli

  • Preheat oven to 400 ° F.
  • Roll the dough into a 10 x 16-inch rectangle. Use a pastry brush to spread melted butter and garlic evenly over the surface.
  • For remaining toppings: Leave a 3-inch gap from the top of the rectangle (the wide side.) Leave a 1-inch gap around the remaining edges. 
  • Use a pastry brush to spread a very light layer of pizza sauce evenly over the dough. Arrange the salami on top, followed by the provolone, pepperoni, and shredded mozzarella.
  • Brush the bare edges of the dough with the beaten egg (egg wash).
  • Carefully roll into a tight roll, keep the fillings in place with your fingers as needed, don’t let them roll forward. 
  • Tuck the outer edges underneath the roll to seal. Carefully transfer to a light, lined baking sheet.
  • Brush the top and sides with egg wash. Sprinkle with Parmesan cheese and parsley. Gently cut 4 thin slits at the top for airflow.
  • Bake for 25 minutes. Optional: For a browner top, brush 1 tablespoon of butter over the stromboli and bake for about 2 more minutes, or until desired color is obtained.
  • Let it rest for 5 minutes, then carefully transfer to a cutting board and slice. Serve with a side of warm pizza sauce/marinara for dipping!

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