Stromboli - A Yummy Weekend Lunch Idea

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:

Dough ingredients

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

Dough method

  1. Measure the first five ingredients into a large bowl with one cup of the flour and mix thoroughly.
  2. Cover and leave for 15 minutes or longer in a warm place.
  3. Stir in the remaining flour, adding extra if necessary, to make a dough just firm enough to knead.
  4. Knead on a lightly floured surface for ten minutes until the dough forms a soft ball and springs back lightly when pressed.
  5. 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:

Stromboli ingredients:

½ cup of diced ham

½ cup of diced salami

½ cup of mozzarella cheese

½ cup of parmesan cheese

Stromboli method:

  1. After the dough has risen for the last time, cut the dough in two.
  2. Working on a well-floured bench, roll the dough out to a 40cm x 50cm rectangle
  3. Spread half of the ingredients on each rectangle then roll up on the long edge, as you would a sponge roll.
  4. Lift the Stromboli carefully onto an oven tray lined with baking paper
  5. Bake at 200 degrees C for approximately 12 minutes or until golden.
  6. Serve warm, cut into diagonal pieces.

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