Stromboli

Stromboli Dish Guide

Serves 4-6

1 and 1/3 cup warm water

1 packet active dry yeast

1 T sugar

2 T olive oil

1 t salt

3 and ½ cups AP flour (plus more for dusting hands and board)

6 T unsalted butter, melted

2 T minced garlic

2 T minced fresh parsley

1 lb. thinly sliced cured deli meats

½ lb thinly sliced low-moisture mozzarella cheese

½ lb thinly sliced provolone cheese

1 cup pizza sauce for dipping

Mix the water, yeast, sugar, salt olive and flour in a large bowl or stand mixer until it forms a shaggy dough. Turn out onto a floured work surface and knead for 3-5 minutes. Return to the bowl, cover, and let rise for 60-90 minutes or until doubled in size.

Turn the dough back out and form it into a ball. Cut in half and form each half into another ball. Roll out into a roughly 12”x16” oval.

Spread 2 tablespoons of melted butter over the dough and then spread half the garlic and parsley over the dough. Lay down half of the meat and cheese in layers covering the dough, leaving a 2-3 inch edge on one side of the dough. Roll the dough up tightly and tuck both ends of the dough under the roll. Place seam-side down on a greased or parchment-lined baking sheet.

Make second stromboli or freeze second half of dough for up to 6 months.

Preheat oven to 400 F and slice 4-6 slits in the top of the stromboli to allow steam to escape.

Brush the stromboli with another tablespoon of melted butter (or an eggwash) and bake for 25-30 minutes or until golden brown.

Allow to cool for at least 5 minutes and then slice and serve with warm pizza sauce.