INGREDIENTS
Wrapper Dough
4 cups unbleached flour
¼ cup parmesan cheese
I packet dry active yeast – quick-rise type OK
¼ cup warm water
1 cup hot water (hottest out of your tap)
2 tablespoons olive oil
1 teaspoon crushed garlic
1 tablespoon oregeno or Italian herbs
¼ teaspoon sugar
¼ teaspoon salt
Filling
½ lb. Turkey pastrami
½ lb. Genoa salami
½ lb. Italian ham (prosciutto)
¼ lb. pepperoni
NOTE . . . . be sure to have meats (and cheeses if you don’t shred it) sliced THIN – not like a sandwich slice. This makes it easier when you form the Stromboli.
2 lbs. Shredded mozzarella cheese (or sliced)
½ lb. Shredded cheddar cheese (or sliced)
½ lb. Shredded Swiss cheese (or sliced)
1 lb. Sliced mushrooms
1 Red Pepper
1 tablespoon chopped / crushed garlic
½ cup pizza or spaghetti sauce of your choice
Olive Oil to sauté the mushrooms and red pepper
PREPARATION
Wrapper Dough
In a large mixing bowl, add ¼ cup warm water and yeast – mix until dissolved.
Add hot water, sugar, salt, herbs, garlic, and olive oil – mix throroughly.
Slowly add flour – 1 cup at a time – mixing until dough begins to form – add parmesan cheese and garlic after the second cup so as to disperse evenly throughout dough. Knead dough on floured board until soft to the touch and does not stick to the bowl – like regular bread dough. Cover and let rise for 30-60 minutes.
Prepare the Stromboli (2 loaves)
Preheat oven to 400ºF.
Cut dough in equal halves.
Roll out on floured surface with rolling pin, forming a rectangle about 1/8” thick and about 10” x 18” approx.
Begin with a layer of mozzarella cheese down the center of the dough, leaving 3-4” of dough along each of the long edges for folding. Then begin to layer each ingredient alternating with meats and cheese – mushrooms and peppers with sauce as one layer – and finish with a layer of mozzarella.
Fold one flap of the dough over the layers. As you fold, use a little warm water on your fingertips to moisten the dough to insure a good seal while baking. Fold over each end, moistening the flaps that join together. Lastly, bring the fourth and final flap of dough over the loaf – again moistening to get a good seal. Dust the loaf with flour and once formed, roll it over (upside down from the way you filled the Stromboli) onto a cookie sheet or flat pan for baking.
Bake for 18-20 minutes or until golden brown.
Allow to cool for 5 minutes, then rub with light coat of olive oil all around loaf – allow to rest another 10 minutes. Cut ¾” wide slices – (I personally like mine about 30 minutes out of the oven) – you will also like it cold the next day – keeps several days in refrigerator. If you are making it for later use, do not cut into slices until you are ready to use or reheat – this makes it easier to cut.
Enjoy
JD
