Stromboli

Ingredients

For Stromboli dough:

3.5 cups strong flour (500 grams), see note 1

1.5 teaspoons salt

2 teaspoons instant yeast

1 teaspoon granulated sugar

3 tablespoons olive oil , see note 2

1¼ cups lukewarm water (300 milliliters)

For Stromboli filling:

2 tablespoons pizza sauce , see note 3

8 ounces salami , see note 4

5 ounces mozzarella cheese , see note 5

Toppings:

1 egg , beaten (small egg is plenty)

2 teaspoons parmesan , or more if you like

1 teaspoon dried thyme

Instructions 

Making dough: In a bowl of your stand mixer, combine flour, salt, yeast, sugar and olive oil. Mix with a spoon. Add water and mix again with a spoon. Now, with the dough attachment, knead for about 4 minutes, until the dough is spring-y and smooth.

Cover with plastic wrap and/or clean tea towel and let rise for 40-60 minutes or until it doubles in size (depending on how warm it is in your kitchen).

When ready, divide the dough in half. Take one half and on a floured surface roll it into a large rectangle (about 12x9-inches/30x24-centimeters). It’s better when it’s thicker than a pizza dough.

Assembling Stromboli: Spread half of the pizza sauce over, leaving 1-inch (2.5-centimeters) around the edges free from the sauce.

Top with half of the salami and cheese, again, leaving the edges free.

Take the wider side and roll up carefully (not pressing too much) into a log. By not pressing it down you won’t push out the fillings.

Pinch both edges well. I like to roll the log several times to make sure the dough is sealed well. Or pinch it a bit as well.

Transfer it onto a baking tray lined with baking parchment. Brush with beaten egg and sprinkle with parmesan and thyme.

Repeat with the second half of dough.

Baking: Bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 15-20 minutes or until nice golden brown on top as well as on the bottom. You can either bake them together or separately, if you can’t fit them on one tray.

Enjoy warm or cold!

Notes

Strong flour can be substituted with bread flour or all-purpose flour. You will get 2 large Stromboli's out of this recipe. If you want to make one only, you can divide the leftover dough in half, shape into a ball and freeze (in a Ziploc bag) for later use.

Either extra virgin olive oil or cooking oil can be used.

Use anything you like – pizza sauce, marinara sauce, my 5-minute pizza sauce or pesto – either red or green.

Use any kind you like. I would suggest using one that is not very fatty, especially when using pesto as sauce. Ham or prosciutto can also be used or a combination of any of these. You can use more/less if you like.

Feel free to use your favorite cheese that melts well. Either shredded, grated or sliced works well.

You should get at least 12 slices out of 1 Stromboli. I counted with 3 slices per person which would feed 4 people per Stromboli. The nutritional information are per slice!

Perfect for school lunches, picnics, snacks, …