Stromboli

 I love a good homemade Stromboli filled with either Italian Cold Cuts and cheese or better yet Italian sausage and Cheese. The Italian Cold Cuts style is served with marinara sauce while the Italian Sausage version is served with horseradish mustard. Talk about a yummy lunch, or dinner when you're in a hurry. I used to make a few of these at one time and freeze them for that quick meal when time got away from me or I just wasn't in the mood for cooking a large meal. Try it these freeze very well. 

Dough ingredients: 

1 and 1/3 cups warm water (between 100-110°F, 38-43°C)

2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)

1 Tablespoon of granulated sugar

2 Tablespoons olive oil

1 teaspoon salt

3 and 1/2 cups all-purpose flour plus more for hands and work surface

Fillings for 2

3 Tablespoons unsalted butter, melted

2 garlic cloves, minced or 1/2 teaspoon garlic powder

2 teaspoons chopped fresh parsley or 1 teaspoon dried

1 pound of thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices. I also make a stromboli with just cheese and sausage which is awesome. 

3/4 – 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping for 2

Egg wash: 1 large egg beaten with 1 Tablespoon water

sprinkle top with chopped fresh or dried parsley, sea salt, pepper, Italian seasoning, and/or parmesan cheese

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes (for a visual, watch me do it in the video below). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until doubles in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove it from the oven.)
3. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
4. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 strombolis, freeze the other half of the dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of the dough into a 10×16 inch rectangle. I like to use my hands to square off the edges, as shown in the video below. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
5. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1-inch border on the bottom and sides and a 3-inch border on top. (Basically, you’ll have an empty 3×16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video below if you need a visual.) Arrange a layer of sliced meats onto each dough, usually about 8-10 slices on each depending on the size and thickness of the slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound of meat and 1/2 pound of cheese per stromboli. Brush all edges with egg wash, including a 3-inch gap at the top. This helps the stromboli hold their rolled shape. Slowly roll each into a tight 16-inch log, folding in the two ends as you roll. See me do this in the video below. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they become unfolded. 
6. Brush each stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.
7. Bake for about 25 minutes or until the crust is golden brown– if you have an instant-read thermometer, the center of the stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
8. Serve plain or with pizza/marinara sauce for dipping.
9. Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.

 Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.