Ingredients: |
Ingredients: Dough:
You can use Rhodes frozen bread dough for a quick fix.
OR
1 tsp or 1/2 packet active dry yeast
4 C all-purpose flour
1 tsp kosher salt
1/3 c extra virgin olive oil, plus more for drizzling
Filling:
2 tsp olive oil
approx 1 tsp chopped garlic or more if you love garlic
2 C mozzarella cheese, shredded
Peccorino Romano to taste
pizza toppings of your choice
pizza toppings of your choice
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Directions: |
Directions:For frozen dough:
Warm oven to 200º, turn off, place shallow pan of water on bottom rack for moisture.
Place frozen dough on cooking sheet and let rise to almost double in size
For homemade dough (courtesy of Pioneer Woman):
Pour 1 1/2 C warm water into a bowl and sprinkle the yeast over the water.
Combine the flour and salt in a mixing bowl.
With an electric mixer on low speed, drizzle in the olive oil until just incorporated.
In a separate bowl, gently stir the yeast/water mixture and drizzle it into the flour/oil mixture; mix until the dough forms a ball.
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil.
Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours (1.5 is usually plenty), or cover with a plastic wrap and store in the fridge for up to 2 days.
To prepare stromboli:
Roll out dough into a rectangular shape on a large, flat surface
Spread olive oil to coat dough and rub with fresh garlic
Add cheese and favorite pizza toppings (we like pepperoni and mushrooms best but go crazy here.)
Sprinkle with peccorino romano
Starting on the longer side, roll into long log-shaped stomboli roll.
Place on cookie sheet, seam side down.
Bake at 350º for 20 minutes or until golden on top (will sound hollow when tapped, may be oozing cheese out the side. Mmm. )
Rub the top with butter while hot.
Slice across into strips and serve with marinara or sauce of choice. |
This recipe for Mom's Stromboli is from