Recipes, re-invented from cooking shows
Stromboli
Prep. Time:
Baking Time:
Total Time:
45 minutes + 2 hours rising
32 - 38 minutes
3 hours
Serves:
1 large roll (serves 6-8)
Chef's Tips:
Pat mozzarella dry to prevent soggy bottoms
Don't overfill - less is more for easier rolling
The slashes on top aren't just decorative - they prevent bursting
Leftover stromboli reheats beautifully in a 350°F oven for 8-10 minutes
Ingredients
DOUGH:
3 cups bread flour (plus extra for dusting)
1 packet (2¼ tsp) SAF red fast-action yeast
1 cup warm water (110°F)
2 tsp kosher salt
2 tbsp extra-virgin olive oil
1 tsp sugar
1 tsp Italian seasoning
FILLING:
8 oz fresh mozzarella, sliced ¼-inch thick and patted dry
2 oz sharp provolone, thinly sliced
6 oz deli ham (honey ham or black forest), sliced medium-thick
4 oz pepperoni, thinly sliced
1 large red bell pepper, roasted and sliced into strips
½ cup sun-dried tomatoes in oil, drained and chopped
¼ cup fresh basil leaves
2 cloves black garlic, finely chopped
Freshly cracked black pepper
FINISH:
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Coarse sea salt for sprinkling
2 tbsp grated Parmesan cheese
Instructions
Prepare the enhanced dough: In a large bowl, dissolve yeast and sugar in warm water. Let foam for 5 minutes. Add flour, salt, olive oil, and Italian seasoning. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
First rise: Place dough in an oiled bowl, cover with damp towel, and rise in a warm spot for 1.5-2 hours until doubled in size.
Prepare filling ingredients: While dough rises, roast the bell pepper if not already done. Pat mozzarella slices dry with paper towels. Arrange all filling ingredients for easy assembly.
Shape and fill: On a parchment-lined baking sheet, roll dough into a 12x16-inch rectangle. Leave a 1-inch border on all sides. Layer ingredients in this order: provolone, mozzarella, ham, pepperoni, roasted pepper strips, sun-dried tomatoes, minced garlic, and basil leaves. Season with black pepper.
Roll and seal: Starting from the long side, roll tightly into a log, pinching seams and ends firmly to seal. Place seam-side down on parchment. Tuck ends under slightly.
Second rise: Cover lightly and let rise 30-45 minutes until puffy.
Prepare for baking: Preheat oven to 375°F. Mix olive oil with garlic powder and oregano. Brush mixture over entire surface. Using a sharp knife, make 4-5 diagonal slashes across the top, about ¼-inch deep. Sprinkle with coarse salt and Parmesan.
Bake: Bake for 32-38 minutes until deep golden brown and internal temperature reaches 190°F. The bottom should sound hollow when tapped.
Rest and serve: Cool on baking sheet for 10 minutes before slicing with a serrated knife. Serve warm with marinara sauce for dipping.
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