Oh, stromboli. Delicious traditional food that can make you drool when you hear its name. Basically, stromboli are pizzas that are rolled into a hollow bun with a filling inside. But of course, you have to make it right. Now, you can make your own stromboli and serve it to your family.
Ingredients
Skin Dough
- 1 cup (240 ml) warm water
- 2 1/4 teaspoons (12 g) active dry yeast
- 1 tablespoon (15 g) honey (or sugar)
- 2 teaspoons (10 g) salt
- 2 tablespoons (30 g) olive or canola oil
- 375 g bread flour
Note: You can replace this dough with a ready-made pizza crust if you want
Stromboli Pizza
- 2 teaspoons (10 g) olive oil
- 1 can (311 g) whole peeled tomatoes, not drained
- 1/2 teaspoon (pinch) oregano
- Coarse salt
- 226, 8 g sliced fresh mozzarella cheese or 113, 4 g grated provolone cheese
- sausage, salami, pepperoni, chicken, etc. (optional)
- 1 egg
- 2 tablespoons (30 g) parmesan cheese
- 1 tbsp (15 g) parsley
Ground Beef & Paprika Stromboli
- 226.8 g lean beef
- 56.7 g (1/4 cup) pizza sauce
- 113, 4 g (1 cup) grated mozzarella cheese
- 56.7 g (1/4 cup) green and/or red bell pepper if desired, chopped
- 1/4 teaspoon (pinch) dry Italian seasoning
Step
Method 1 of 4: Making the Skin Dough
Step 1. In a large bowl, add the yeast and honey to the warm water, and mix well
If you have a stand mixer, that's the best. Let the mixture sit for 5-10 minutes or until bubbles form on the surface and the mixture starts to foam. These are signs to watch for to know that the yeast is working.
Step 2. Pour in the salt, oil and half the amount of flour
Mix well, and once the flour is fully incorporated, start adding the remaining flour little by little until you get a stromboli dough with the texture you want. The dough should be slightly sticky, but when you touch it should not stick to your fingers.
Using a stand mixer will help and ease your work. It can be done by hand but will be quite tiring. Be patient
Step 3. Knead for 6 minutes
Turn on the timer and keep your hands working - resist the temptation to stop prematurely. After six minutes, the dough should be smooth and easy to handle and shape.
It may also be tempting, but don't be tempted. If you knead the dough for too long, it will become tough and difficult to handle, will not have the desired texture, and will not rise properly
Step 4. Grease the bowl and dough with a little oil
Otherwise, the dough will dry out. Cover the dough with plastic wrap, place it on the table, and let it rise for 1-2 hours. Try to use it as soon as possible after that time – the dough is freshest when it has just risen.
Method 2 of 4: Stromboli Pizza
Step 1. Preheat the oven to 232 degrees Celsius
Step 2. Remove the dough from the refrigerator and place it in a medium sized bowl
If it's almost two hours now, check to see if the dough has risen enough.
Step 3. Grease the dough with olive oil
Wrap the dough again with plastic wrap, and let it rest at room temperature for 15 minutes. The dough will become a little easier to handle once it cools down a bit.
Step 4. In a small skillet over medium heat, mix the canned tomatoes and the liquid
Add oregano and salt and bring to a boil. Stir occasionally to mix the spices evenly.
Step 5. Reduce the heat so that the contents of the pan boil slowly
Mash the tomatoes with a wooden spoon until the sauce thickens. This will take about 10 to 15 minutes.
Step 6. Form the dough into a circle with a diameter of 30, 48 - 35, 56 cm and place it on a baking sheet
Cover with sauce and top with the cheese and meat of your choice - sausage, salami, pepperoni and chicken all go well. But any filling idea you can imagine works too.
Step 7. Brush the edges of the dough with egg
Crack the eggs into a separate bowl, beat them, and apply them to the batter to give them a golden color. Don't throw the eggs right after this step! You'll need it again to grease the top as well.
Step 8. Roll or fold the dough
See instructions on how to do this at the bottom of this article. Stromboli can take different shapes depending on how you want them to roll.
Once done, brush the top with the egg and sprinkle with the parmesan cheese and parsley on top of the egg wash. The addition of this sprinkle will make your friends think that these stromboli are made in a restaurant
Step 9. Bake the stromboli until golden brown or crispy, which is about 20 to 25 minutes
Keep an eye on the stromboli as they bake, especially if your oven is getting too hot or baking unevenly.
Step 10. Transfer the stromboli to a cutting board and sprinkle with basil or basil leaves
Slice the stromboli bread into balls and distribute them on each plate.
This recipe makes about 6 servings – but of course, it depends on how hungry the people are
Method 3 of 4: Ground Beef & Paprika Stromboli
Step 1. Preheat the oven to 204°C
Take a baking sheet and spray it with nonstick oil spray. If you prefer, line a baking sheet with parchment paper (no mess, no fuss, and just throw it away when you're done).
Step 2. Prepare the ingredients
Chop the peppers, and if using, grate the mozzarella cheese. Measure out the ingredients and set them aside to quickly assemble them later.
The peppers are best for this recipe if they are thinly sliced, not chopped. But any form of peppers is better than no peppers at all!
Step 3. Cook ground beef until brown in a medium skillet over medium-high heat
Be sure to stir frequently so that the meat cooks and browns evenly on all sides. When done, pour in the liquid and oil and set aside.
Step 4. Form the dough
Place the dough skin on a baking sheet that has been sprayed with oil earlier and get to work. Start at the center of the dough and work outward to form a 30 x 20 cm rectangle by pressing the dough with your hands.
Step 5. Spread the sauce over the dough
Make sure you leave the edges of the dough, don't smear it all the way through! You need to apply the sauce to a distance of 5.08 cm from the long side (from the rectangular shape) and 1.27 cm from the short side. Place the cooked ground beef lengthwise from the center of the dough (about 7.62 cm wide) and 1.27 cm away from the edge of the short side. Sprinkle cheese, peppers and Italian seasonings - or anything else that enhances your appetite - over the top layer of meat.
If you want to braid the dough, leave more dough surface on each side
Step 6. Fold the dough
See the next method section for alternative folding methods that can be used. Once folded, if you want a golden crust, beat an egg and spread it over the stromboli before baking. Add spices or cheese for a rich stromboli crust.
Step 7. Bake the stromboli for 15 to 20 minutes or until the outside is golden brown
If the stromboli skin dough seems too full of filling, be careful. Watch and turn halfway if necessary.
Remove the stromboli from the oven and let cool. Slice to your liking. This recipe should make 6 servings
Method 4 of 4: Rolling or Braiding
Step 1. To make the roll, start with the thinnest part
The largest portion of the dough that is not filled should be at the edge or end of the roll. This will give the dough a nice thin roll shape and help the dough maintain its shape in the oven.
Brush with egg yolk, if desired. Continue with the cooking steps
Step 2. To make the braid, place the stromboli filling in the center of the dough
Start making parallel horizontal cuts about 3.75 cm from the filling at 3.75 cm intervals on both sides. Leave 3.75 cm of uncut edges at the top and bottom ends.
Step 3. Then, fold the top and bottom edges of the uncut dough over the filling
Starting at the top, start braiding the ends of the pieces. Fold one piece from the right side, then the left side, and repeat, slightly overlapping per fold. Continue in this motion to create the shape of the braid, and tuck the last piece under the bottom uncut edge.
Cover with a kitchen towel or cheesecloth and let the stromboli rise for 30 minutes. After that continue the cooking steps
Warning
Do not leave the stromboli in the oven for more than 25 minutes. After this time, the stromboli will burn quickly and become inedible
What you need
Skin Dough
- Bowl for stirring
- Spoon or whisk
- Plastic wrap (plastic wrap)
- Timer
Pizza Stromboli
- Bowl
- Small skillet or pot
- Spoon
- Baking pan
- Brush for applying eggs
Minced Meat & Paprika Stromboli
- Knife
- Cutting board
- Pan
- Spoon
- Non-stick cooking spray
Sources & Citation
- https://www.laurenslatest.com/how-to-make-stromboli/
- https://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/
- https://www.pillsbury.com/recipes/easy-stromboli/9a606a9a-70f8-4916-856b-52d727f2a9bc
- https://www.seriouseats.com/recipes/2013/05/olive-caper-tomato-salami-ham-cheese-cold-cut-stromboli-recipe.html
