Stromboli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DOUGH
1 1/4 Cups warm water
1 Tablespoon yeast
1 teaspoon sugar
2 Tablespoons olive oil
1 teaspoon salt
between 3 1/2 - 4 Cups flour
FILLINGS (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham,
salami, turkey, pepperoni, etc.
about 1/4 lb. sliced cheese
1/4 Cup grated Parmesan cheese
OTHER OPTIONS
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic
fresh basil
1 egg, beaten
2 teaspoons sesame seeds or poppy seeds (optional)
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Directions: |
Directions: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 degrees and grease a large baking sheet.
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 over 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 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 or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving. |
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Number Of
Servings: |
Number Of
Servings:about 16 slices |
Personal
Notes: |
Personal
Notes: You can use any combination of meats, cheeses and even veggies you choose. One hint however, the more veggies you use, the more liquid they'll release, so too many veggies 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.
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