Advertisement
Ingredients:
- For the Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (110°F/45°C)
- 1 tablespoon sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for greasing)
- For the Filling:
- 8 oz Italian sausage, cooked and crumbled (or pepperoni or salami)
- 8 oz sliced mozzarella cheese (preferably fresh or shredded)
- 4 oz provolone cheese, sliced or shredded
- 1 cup marinara sauce (for dipping)
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Red pepper flakes (optional, for heat)
- 1 egg (for egg wash)
Instructions:
1. Prepare the Dough:
- In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until the mixture becomes foamy and bubbly.
- In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir to combine and then knead the dough for about 5-7 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment.
- Lightly oil a bowl, place the dough in it, and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Prepare the Filling:
- While the dough is rising, prepare the fillings. If you’re using Italian sausage, cook it in a skillet until browned and crumbled. Drain any excess fat.
- Grate or slice the cheeses and set them aside.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
3. Assemble the Stromboli:
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 10-12 inches wide.
- Sprinkle a thin layer of grated Parmesan cheese over the dough, leaving about a 1-inch border on all sides.
- Layer the mozzarella cheese, provolone cheese, cooked sausage (or other deli meats), and any optional seasonings (oregano, garlic powder, and red pepper flakes) over the dough.
- Carefully roll up the dough, starting from one long side, and pinch the ends to seal the filling inside. Make sure to pinch the seams well so the Stromboli doesn’t leak during baking.
4. Add the Egg Wash:
- Beat the egg in a small bowl and brush it over the top and sides of the rolled-up dough to give it a golden, shiny finish as it bakes.
5. Bake the Stromboli:
- Transfer the Stromboli to the prepared baking sheet, placing it seam-side down.
- Use a sharp knife to make a few small slashes on the top of the Stromboli (this helps it rise evenly and lets steam escape).
- Bake for 20-25 minutes, or until the Stromboli is golden brown and the cheese inside is melted. You can check the internal temperature; it should be around 190°F (88°C) when fully cooked.
6. Serve:
- Remove the Stromboli from the oven and let it rest for 5-10 minutes before slicing.
- Serve with marinara sauce on the side for dipping.
Tips:
- Customize the Filling: You can use any Italian meats you like, such as pepperoni, salami, or ham. You can also add vegetables like bell peppers or onions if you prefer a more veggie-filled Stromboli.
- Make Ahead: You can prepare the Stromboli and refrigerate it before baking. Just cover it tightly with plastic wrap or foil and bake when you’re ready to eat.
- Leftovers: Leftovers store well in the fridge for 2-3 days. You can reheat slices in the oven for a crispy texture.
This Italian Stromboli is a crowd-pleaser, full of savory flavors and a crispy golden crust, making it perfect for family dinners or a casual get-together. Enjoy!
Advertisement
