Strombolli
- Number of Servings: 16
Ingredients
Dough1 1/4 C warm water (105° - 115°F)1 tablespoon yeast1 teaspoon sugar2 tablespoons olive oil 2 teaspoons salt between 3 1/2 - 4 cups flour Fillings (mix and match as you like)about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, etc.about 1/4 lb. sliced cheese (I like Provolone, but use what you like)1/4 C grated Parmesan cheese Other Optionsthinly sliced tomatoes thinly sliced onions thinly sliced bell peppers or roasted bell pepperschopped black or green olivesroasted garlicfresh basil 1 egg, beaten2 teaspoons sesame seeds or poppy seeds (optional)
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in Photo 1, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll (photo 2). Pinch the edges of the seam and tuck the ends under.
Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so, as shown in photos. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired (photo 3). Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating.
Number of Servings: 16
Recipe submitted by SparkPeople user COLETA.
Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in Photo 1, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll (photo 2). Pinch the edges of the seam and tuck the ends under.
Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so, as shown in photos. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired (photo 3). Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating.
Number of Servings: 16
Recipe submitted by SparkPeople user COLETA.
Nutritional Info Amount Per Serving
- Calories: 287.3
- Total Fat: 11.9 g
- Cholesterol: 48.5 mg
- Sodium: 940.2 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 1.2 g
- Protein: 17.9 g
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