Stromboli


Stromboli is like a stuffed Italian bread. They can be stuffed with a variety of different things (brocoli, sausage cheese or whatever your heart desires). The dough I use to make it is a basic pizza dough and I stuffed it with deli meats, cheeses, roasted red peppers and black olives. The aroma in the kitchen when it is baking is to die for. It is a great appetizer for a party. Serve it warm not hot out of the oven and watch the smiles on your guests faces.

Dough

1 cup warm water (approximately 100 degrees)

1 packet yeast

2 tsp sugar

2 tbsp olive oil

3 cups all-purpose flour

2 tsp salt

1 tbsp oil (for bowl)

Filling

¼ lb Genoa salami

¼ lb provolone cheese

¼ lb slicing pepperoni

¼ lb boiled ham or ham Cappicola

1 cup shredded mozzarella

½ cup chopped roasted red peppers

¼ cup sliced black olives

1 egg beaten

3 tbsp sesame seeds

In a small bowl dissolve yeast and sugar in warm water. Let stand for 10 minutes then add 2 tbsp oil and set aside. In a food processor combine flour and salt then turn on processor and slowly pour in yeast mixture and allow to run for 1 minute. Remove dough from processor and knead on a floured surface for 3 minutes. Place dough in a bowl with 1 tbsp oil and roll dough in oil to coat. Cover bowl with plastic wrap and allow to rise for 2 hours.

Pre-heat oven to 375 degrees. After dough has risen punch it down and roll out to 12 x 20 rectangle with long side to you.

Cover with a layer of salami leaving 1” on each side and bottom and 2” on top.

Repeat with provolone, pepperoni and ham. Then coat with mozzarella cheese. Then make 2 stripes of peppers and 2 stripes of olives from left to right.

Brush top edge and 2 sides with egg and roll dough from bottom to top.

Press ends to seal and fold up to seam.

Place roll on a baking sheet (seam and tuck down) lined with parchment paper. Brush outside of roll with egg and sprinkle with sesame seeds.

Allow roll to rise for 30 minutes. Place on middle shelf of oven and splash bottom of oven with 1 cup of water and close the oven. The steam makes the outside crispy. Bake for 30 minutes. Remove from oven and now comes the hard part, you have to wait 30 minutes before you can slice it.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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