Make a Stromboli

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Ah, stromboli. A delicious traditional recipe that makes your mouth water at the sound of the word. Basically, it is a pizza rolled into a hollow bread with a filling inside. But, of course, you have to make it just right. Now, you can make your own stromboli, and serve it to your family.

Ingredients

The Dough

  • 1 cup warm water
  • 2 1/4 (12 g) teaspoons active dry yeast
  • 1 tablespoon (15 g) honey (or sugar)
  • 2 teaspoons (10 g) salt
  • 2 tablespoons (30 g) olive or canola oil
  • 3 cups (375 g) bread flour
  • Note: You may substitute pre-made pizza dough if desired.

Pizza Stromboli

  • 2 teaspoons (10 g) olive oil
  • 1 14.5 oz. can whole peeled tomatoes, undrained
  • 1/2 teaspoon (pinch) oregano
  • Kosher salt
  • 8 oz. fresh mozzarella, sliced, or 4 ounces shredded provolone
  • Pepperoni, sausage, salami, chicken, etc. (optional)
  • 1 egg
  • 2 tbsps (30 g) Parmesan
  • 1 tbsp (15 g) parsley

Ground Beef & Pepper Stromboli

  • 1/2 lb. lean ground beef
  • 2 oz. (1/4 cup) pizza sauce
  • 4 oz. (1 cup) shredded mozzarella cheese
  • 2 oz. (1/4 cup) chopped green and/or red bell pepper, if desired
  • 1/4 teaspoon (pinch) dried Italian seasoning

Steps

Making the Dough

  1. In a large mixing bowl, stir yeast and honey into warm water. If you have a stand mixer, that's best. Let it sit for 5-10 minutes or until bubbles form on the surface and the mixture begins to foam. These are the signs to look for to know that the yeast is doing its job.
  2. Pour in salt, oil and half the flour. Mix it well, and once that flour is fully combined, start adding the rest of the flour in bit by bit until you get the stromboli dough to the consistency you want. It should be a little tacky, but when you touch it nothing should stick to your fingers.
    • Using a standing mixer will greatly eliminate your woes. This is doable by hand, but it'll be a workout. Be patient.
  3. Knead for 6 minutes. Turn a timer on and keep those arms working until it buzzes -- resist the temptation to stop any earlier. After six minutes, the dough should be smooth and easy to work with.
    • It may be tempting, but don't cave. If you overwork the dough, it becomes harder to work with, the consistency becomes undesirable, and it won't raise properly.
  4. Lightly grease the bowl and the dough. If you don't, it'll dry out. Cover the dough with plastic wrap, set it on your counter, and let it rise for 1-2 hours. Try to use it as shortly after this period as possible -- it's freshest when recently risen.

Pizza Stromboli

  1. Preheat the oven to 450° Fahrenheit (232° Celsius).
  2. Remove the dough from the refrigerator and place in a medium-sized bowl. If it's been on the short side of two hours, check to see that it's adequately raised.
  3. Coat the dough with the olive oil. Recover it with the plastic wrap, and let it rest at room temperature for 15 minutes. It'll be a bit more manageable when it cools slightly.
  4. In a small saucepan over medium heat, combine the tomatoes and their juices. Add the oregano and salt and bring to a boil. Stir it occasionally, thoroughly combining the spices.
  5. Reduce the heat in the saucepan and simmer. Crush the tomatoes with a wooden spoon until the sauce thickens. This should take about 10 to 15 minutes.
  6. Shape the dough into one 12-to-14-inch round and place on a baking sheet. Cover with the sauce and top it with the cheese and the meat of your choice -- pepperoni, sausage, salami and chicken all work well. But any filling you can imagine works, too.
  7. Brush the edges of the dough with the egg. Crack it into a separate bowl, whisk it up, and brush the yolk onto the dough to give it a golden color. Don't throw it out after this step! You'll need it for the top, too.
  8. Braid or fold the dough. For instructions on this, scroll toward the bottom of the page. The stromboli can take very different forms, depending on your desired method.
    • Once put together, brush the top with egg and sprinkle the Parmesan and parsley over the egg-brushed surface. These additions will fool your friends into thinking it's restaurant-made.
  9. Bake until it is golden brown or crisp, about 20 to 25 minutes. Keep an eye on it, especially if your oven runs hot or cooks unevenly.
  10. Transfer to a cutting board and sprinkle with basil. Slice the bread into rounds and divide among individual plates.
    • This recipe should make about 6 servings -- depending on how hungry everyone is, of course.

Ground Beef & Pepper Stromboli

  1. Preheat the oven to 400°F. Grab a cookie sheet and spray it with nonstick cooking spray. If you'd prefer, line a sheet with parchment paper (no muss, no fuss, just throw it away after).
  2. Prep your ingredients. Chop up your bell pepper(s) and, if applicable, shred the mozzarella. Measure out your ingredients and set aside for swift assembly.
    • The pepper works best for this recipe if it's in thin slices, not chunks. But any shaped pepper is better than no pepper at all!
  3. Brown your ground beef in a medium-sized skillet over medium-high heat. Make sure to stir frequently to cook it evenly, browning it on all sides. Drain away the juices, fat, and set aside.
  4. Form the dough. Place it on the sprayed cookie sheet and get to work. Starting at the center and working outward, form a 12x8-inch (30 by 20 cm) rectangle by pressing out the dough with your hands.
  5. Spread the sauce over the dough. Make sure to leave a crust! You want the sauce to within 2 inches of the long sides and 1/2 inch of the short sides. Place the cooked ground beef lengthwise down the center (about 3 inches in width) and to within 1/2 inch of the edges on the short sides. Top with cheese, bell pepper and Italian seasoning -- or whatever whets your appetite.
    • If you'd like your dough to be braided, leave extra room on the sides.
  6. Fold the dough. See the next section for possible folding methods. Once folded, if you'd like a golden color, whisk up an egg and brush it on the top just before baking. Add on any spices or cheeses for a flavor-y crust.
  7. Bake for 15 to 20 minutes or until crust is golden brown. If your dough seems a bit overstuffed, be especially careful. Keep an eye on it and flip it halfway through, if necessary.
    • Remove from the oven and let cool. Slice as you see fit. This recipe should serve 6.

Rolling or Braiding

  1. For a roll, start with the thinnest strip of dough. You want the largest section of non-filled dough to be at the end of the roll. This gives it a nice thin-to-thick shape and helps the dough maintain form in the oven.
    • Brush with an egg yolk, if desired. Resume cooking instructions.
  2. For a braid, pile your fillings in the center. Start making parallel horizontal cuts about 1 1/2 inches (3.75 cm) from the filling and at 1 1/2 inch (3.75 cm) intervals down both sides. Leave a 1 1/2 inch (3.75 cm) uncut edge at the top and bottom for the ends.
  3. Then, fold the uncut top and bottom edges over the filling. Starting at the top, start braiding the cut ends. Fold one strip over from the right side, then the left, and repeat, slightly overlapping a bit each time. Continue in this motion to create a braided effect, tucking in the last strips underneath the bottom, uncut edge.
    • Cover with a kitchen towel or cheesecloth and allow the stromboli to rise for 30 minutes. Resume cooking instructions.

Video

Warnings

  • Do not leave the pie in the oven for any longer than 25 minutes. After this, it burns very quickly and will be inedible.

Things You'll Need

The Dough

  • Mixing bowl
  • Spoon or beater
  • Plastic wrap
  • Timer

Pizza Stromboli

  • Bowl
  • Saucepan
  • Spoon
  • Baking sheet
  • Egg brush

Ground Beef & Pepper Stromboli

  • Knife
  • Cutting board
  • Skillet
  • Spoon
  • Cooking spray

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Sources and Citations

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