Stromboli

I decided to make stromboli for Easter!

Ingredients:

Dough:

• 6.7 ounces water (200 ml) warm water, between 100-110°F
• 2.25 teaspoons (7g) instant or active-dry yeast
• 1 Tablespoon (13g) granulated sugar
• 8 ounces sourdough starter (or 4 ounces water and 4 ounces flour) 
• 2 Tablespoons (30ml) olive oil
• 1 teaspoon salt
• 11.6 ounces (about 2.5 cups or 330g) all-purpose flour (I subbed in 120 grams whole wheat flour)
  

Fillings (to split between the strombolis):

• 3 Tablespoons (43g) unsalted butter, melted
• 3 garlic cloves, minced (or 3/4 teaspoon garlic powder)
• 1 pound thinly cooked sliced meats such as pepperoni, sausage, Italian cold cuts, deli ham
• 3/4 – 1 pound cheese (about 3 or 4 cups shredded cheeses, or about 16-20 slices deli cheese, or a mix)
  
• Optional feta cheese filling - 4 ounces of feta whirred in food processor with with 8 ounces of ricotta, plus 2 or 3 tablespoons minced fresh herbs . Use this rto replace some of the meats in one stromboli.
  
• Optional veggies - slice into think strips 1 pepper and 1 onion. Saute in some olice oil until onion is transluent
• Optional spinach - Saute 4 or more ounces spinach with 2 cloves minced garlic in some olice oil untilsoftened and most of water evaporates. Let cool, then wrap in paper towel and squeeze out as much water as possible..
  
• for egg wash - 1 large egg beaten with 1 Tablespoon water
  

 

Instructions:

1. Whisk the warm water, yeast, and granulated sugar together in a stand mixer bowl. Allow to rest for 5 minutes while gathering other dough ingredients.
2. Mix in sourdough, mix, olive oil, and salt. Mix in flour. 
3. Knead with dough hook on low speed for at least 5 minutes. The dough should feel a little soft, but not too sticky. If you poke it with your finger, it should slowly bounces back.
4. Slide the dough to the side, lightly grease the mixer bowl with oil or nonstick spray, turning the dough in the bowl to coat all sides in the oil. 
5. Cover the bowl with a plate or plastic wrap. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
6. Preheat oven to 425°F (204°) about 15 minutes before the dough seems ready.
   
7. Line 1 or 2 half sheet pans with parchment paper or a silicone baking mats.
8. When the dough is ready, punch it down to release the air. Divide in half. 
9. On a lightly floured work surface, roll each half of dough into a 10×16 inch rectangle.
10. Square off the edges of the dough. Align the long side of the dough with the long side in front of you.
11. Mix melted butter and garlic together, and spread over each rectangle. 
12. Layer on the meats and cheeses, meats and cheese, leaving a 1 inch border on the bottom and sides and maybe a 3 inch border on top.
    (The empty border on top allows the fillings to slide a bit when you roll the dough.)
13. Slowly roll each dough into a tight 16 inch log, folding in the two ends as you roll. Seal the long edge.
14. Carefully transfer each log to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
15. Brush each stromboli with egg wash. Optionally sprinkle with optional toppings, or some romano cheese.
    
16. Using a very sharp knife, cut 3-4 slits into the tops of each log to allow steam to escape. 
17. Bake for about 20-25 minutes or until crust is golden brown. The center of the stromboli should be at least 200ºF (93ºC). 
18. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
    
    
    
    
19. Serve plain or with pizza/marinara sauce for dipping.
    

 

Carole's Notes:

We liked this! 

Fwiw, the strombolis are filling - this is equivalent to one and a half large pizzas, so maybe 6 good sized servings, maybe more with a large salad!

I made this again using one sheet pan, and one stromboli with a feta/cottage cheese filling. The cheese filling was a bit juicy...

The recipe is lightly adapted from https://sallysbakingaddiction.com/homemade-stromboli/