Stromboli is a type of turnover, filled with various types of cheeses and meats such as salami and ham. I like to think of it as a rolled-up pizza. This recipe is fairly simple – you just need to allow plenty of time for your dough to rise. It’s a yummy idea if you’re taking a plate to an event or if you’re hosting a finger food lunch of your own. I just make it for my family to enjoy and it doesn’t last long at all.
Firstly, you need to make the dough:
2 tsp active dry yeast
1 cup plus 1 x tablespoon of warm water
2 tsp sugar
1 tsp salt
2 tbsp olive oil
2 cups high grade flour
- Measure the first five ingredients into a large bowl with one cup of the flour and mix thoroughly.
- Cover and leave for 15 minutes or longer in a warm place.
- Stir in the remaining flour, adding extra if necessary, to make a dough just firm enough to knead.
- Knead on a lightly floured surface for ten minutes until the dough forms a soft ball and springs back lightly when pressed.
- Turn dough in two teaspoons of oil in a large bowl, cover with cling wrap and leave for 30 minutes in a warm place.
After your dough has risen you’re ready to put your Stromboli together:
½ cup of diced ham
½ cup of diced salami
½ cup of mozzarella cheese
½ cup of parmesan cheese
- After the dough has risen for the last time, cut the dough in two.
- Working on a well-floured bench, roll the dough out to a 40cm x 50cm rectangle
- Spread half of the ingredients on each rectangle then roll up on the long edge, as you would a sponge roll.
- Lift the Stromboli carefully onto an oven tray lined with baking paper
- Bake at 200 degrees C for approximately 12 minutes or until golden.
- Serve warm, cut into diagonal pieces.
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