Stromboli

 

When Momma Videccia first introduced me to this Mouthwatering Stromboli, I almost went out of my mind, it was that good. After that weekend, I experimented with this recipe using other forms of protein, like sausage instead of one of the meats listed below. I also served it with horseradish mustard instead of red sauce. Yum Yum Yum! So please discover the art of crafting a mouthwatering stromboli from scratch! With homemade dough and insightful tips, this simple yet adaptable recipe is ideal for family dinners, as a party snack or just a quick lunch.  Please know that you can buy premade pizza dough if you don’t have time to make it from scratch, but the idea of my blog recipes is to save money and use what you already have in your pantry. Up to you, either way, enjoy this recipe.

 Ingredients

Pizza Dough

1.25-ounce package active dry yeast or 2.5 tablespoons from a jar of yeast

1 teaspoon sugar

1 cup warm water

1/2 teaspoon salt

1 tablespoon olive oil

2 1/2-3 cups of all-purpose flour plus extra for rolling

Stromboli

3 tablespoons of butter

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 cup marinara plus more for dipping

3 large thin slices of sweet ham

3 ounces pepperoni

1 1/4 cups shredded mozzarella

1 egg beaten

2 cups precooked Italian sausage (as an add-on to meats)

Instructions

In a small bowl, mix yeast, sugar, and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active, small bubbles will form on the surface.

In a large bowl, add the salt, yeast mixture, and olive oil. Begin adding flour, about 1/2 cup at a time, while stirring. Continue adding flour 1/2 cup at a time until the dough starts to pull from the sides.

Knead the dough for 5 minutes on a well-floured surface.

Coat a large ceramic or glass bowl with olive oil. Add the dough and cover the bowl with plastic wrap. Let it rise for about 60 minutes or until it doubles in size.

On a lightly floured surface, roll the dough out into a 10×13 or 11×14-inch rectangle. Use the rolling pin to help move the dough to a parchment-covered baking sheet.

Melt the butter and add garlic powder, basil, and oregano. Lightly brush the rolled-out dough with the herb butter.

Preheat oven to 400 degrees.

Spread the marinara over the dough, leaving a 1–2-inch border all the way around. Layer the ham, followed by the pepperoni, and the mozzarella. Now is the time to add the cooked sausage if you opt to include it. With the pizza crust turned lengthwise, roll it up like you would cinnamon rolls.

Brush it with egg wash and a little more herb butter. Place it seam side down and cut slits in the top diagonally every 1-1 1/2 inches and bake for 25 minutes or until golden brown. Cool for 5 minutes on the baking sheet. Serve with extra marinara or horseradish mustard.

Stromboli brings together rolled pizza goodness filled with sauce (usually red), savory meats, melty cheese, and occasional veggies.  Enjoy it!

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, and a master’s in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, and opinion or history pieces.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself