Stromboli

Stromboli wreath 

Stromboli is a favorite dinner choice at my house, it is also a fun food to take to a party. 


Ingredients: (This same dough is also used when I make pizza and calzones.)
3 1/4 cups Flour
9 oz. warm water
3/4 tsp. active dry yeast
1 1/2 tsp of salt or fine sea salt
2 tbsp. extra virgin olive oil

1. Combine all ingredients in the bowl of standing mixer fitted with the paddle and mix on low until the mixture comes together. Then switch to the dough hook and keep mixing for 3-4 minutes on a medium speed.
If the dough is to dry add a little more water if it's too sticky add a little more flour.
(we use our Kitchen Aid Mixer but you can do this by hand if you don't have one)

2. Dump your dough onto a lightly floured countertop and knead until the dough is smooth and elastic for about 5-7 minutes. Form into a ball and let set in a lightly greased bowl, turn to coat and cover. Let rest 1/2 hour to 45 minutes to rise.

3. Turn dough out onto a lightly floured surface and press down to deflate. Cut the dough into desired portions. Form into tight balls to press air out.
4. You can now place the balls of dough on a floured board covered with oiled plastic or a towel and let rise one hour. You may also save for another day by refrigerating overnight. Allow the dough to sit at room temperature 10-15 minutes before baking. 


For Stromboli: 

Dough 
1/2-1 pound cheese of your choice ( I use provolone and mozzarella) 
about 1/4 pound of salami 
about 1/4 pound of pepperoni 
about 1/4 pound of ham 
1 egg

Preheat oven to 375. On floured surface, roll out dough to about 1/4 inch thickness. (I will often roll out dough directly on my pizza stone.)  On one side place a layer of cheese, followed by layers of salami, pepperoni, and ham. Then add another layer of cheese. Fold over the dough, pressing together and sealing the edges. Beat egg in a small bowl, using a silicone brush to coat the dough with egg. 

Use greased baking sheet, or pizza stone, bake at 375 degrees for 30 minutes, dough will be golden brown. Depending on your oven the bake time will vary. 

Allow to cool for 5-10 minutes before slicing. Can be stored in refrigerator for up to 5 days. Reheats best in oven or toaster oven. 

Serve with heated spaghetti or marinara sauce of your choice. 







(Pictured below I divided the dough in half, rolled out first half, filled with meat and cheese, then rolled out second half and sealed on top. )

Giant stromboli 

Enjoy!!