Saturday, January 26, 2013

Stromboli




We had the BEST stromboli for lunch today!



I made the dough yesterday, and stuck it in the fridge, and then quick threw the stromboli together and baked it for lunch today.  It took about 40 minutes to prep and bake.  We had a bunch of random deli meats and cheeses that needed to be used up, so this was the perfect way to do it.  I've approximated the quantities below - you can use what you have on hand, or buy what you need using the quantities below for a guide.

Stromboli

  • 1 recipe pizza Bread Machine Pizza Dough (below)
  • your favorite meats & cheeses - here's approximately what I used, and all were Boar's Head brand if it matters:
  • 12 slices hard salami, thinly sliced
  • 6-12 slices deli pepperoni, thinly sliced
  • 6 slices deli ham, thinly sliced
  • 6 slices deli turkey, thinly sliced
  • 6 slices picante provolone, thinly sliced
  • 1 c. or so of shredded mozzarella cheese
  • 1/4 c. or so of freshly grated Parmesan cheese
  • garlic powder
  • Italian seasoning
  • freshly ground black pepper
  • thinly sliced onions, green peppers, etc. optional (my kids don't do veggies)
  • 1 egg 
  • marinara sauce for dipping

Preheat your oven to 425 degrees.  Stretch out your dough - I made 2 smaller strombolis, since we added a few veggies to one, and left one more plain for the kids.  Shape it into a rough rectangle, about the size of a baking sheet.  You'll be putting your filling on the middle 1/3 of your dough.  I sprinkled some garlic power and Italian seasoning (I had a leftover mix I had made for another recipe with dried oregano, basil, rosemary, and thyme) - you can do this or skip it if you like.  Sprinkle on the mozzarella cheese, and layer the meats.  Top with the provolone slices (only since we had them - go as cheesy or not cheesy as you like).  Grind a little fresh black pepper on top if you feel like it.

Then, pull the sides over to cover the toppings, and seal the ends (put the seam side down on your pan), or get fancy like I did - take a kitchen shears, and snip strips in the 1/3 of the dough on either side of your topping (don't go too far in) about every inch or so.  Then alternate the strips and cross them over, and tuck the ends under.  Use the egg to make an egg wash, and brush over the top of the dough.  I sprinkled a little more garlic powder and seasoning on top, and then sprinkled the grated Parmesan cheese on top.  

Bake for about 30 minutes, or until your stromboli is golden and awesome-looking.  Take it out, and rest for a few minutes before you slice into it, so all the goods don't go sliding out all over the place.  Serve with warmed marinara sauce on the side.  Enjoy!

Bread Machine Pizza Dough

2 tsp. active dry yeast
3 c. bread flour
1 tsp. kosher salt
1-2 tbsp. honey (I just drizzled in without measuring - I'm guessing I used about 1.5 tbsp.)
2 tbsp. olive oil
1 c. plus 2 tbsp. water

In the order listed above, add ingredients to your bread machine.  Select Dough cycle, and walk away (usually takes about 90 minutes).  When the dough is finished, you can freeze it, refrigerate it for later, or let it rest in a bowl spritzed with EVOO for about 30 minutes (cover with some plastic wrap spritzed with oil so it doesn't stick), and then start shaping the dough.  Place on well-greased baking sheet (or you can use a baking stone - just start pre-heating it while you're working with the dough).  I actually used a baking sheet with parchment paper - super easy.

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