Ingredients: |
Ingredients: For the Dough (enough to make 2 stromboli):
1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 tsp. sugar
4 cups all-purpose flour
1/2 tsp. salt
1 1/4 cups cold water
1 tbsp. olive oil
yellow cornmeal, for sprinkling the baking sheet
For the Filling (enough to make 1 stromboli):
4 cups mozzarella cheese, shredded
1/3 lb. sliced pepperoni
3 tbsp. grated Parmesan cheese
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Directions: |
Directions:For the Dough: In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
For the stromboli: Roll the dough into 18" x 12" x slightly less than 1/4" thick on floured surface. Spread the mozzarella cheese over the dough, leaving 2" bare along one of the long sides. Layer the pepperoni over the mozzarella cheese, again leaving the 2" bare, overlapping the pepperoni pieces about 1/2". Sprinkle the Parmesan cheese over the pepperoni. Begin to roll up the stromboli, starting at the other long side (not the side with the 2" bare). Roll halfway, then fold the ends in to make a seal. Then finish rolling. Dab the bare 2" end with water and finish rolling. Seal the ends good and make sure the top layer is sealed. Lay with the flap on the top and wrap with greased aluminum foil. The foil needs to cover the stromboli completely. Place on a cookie sheet and bake at 450º for 40 minutes. Open foil and continue to bake until brown. |
This recipe for Stromboli is from