Stromboli     Recipe Printable

• Stromboli Dough

• 1 3/4 - 2 1/4 cups of flour

• 1 envelope Fleischmann’s® Pizza Yeast

• 1 1/2 teaspoons sugar

• 3/4 teaspoon salt

• 2/3 cup of very warm water (120° to 130° F)

• 3 tablespoons olive oil

• Toppings (all or a combo of the following)*

• 1/2 cup marinara sauce

• 3/4 cups grated mozzarella cheese

• 3/4 cups grated Parmesan cheese

• 1/4 pound Hot Italian sausage, cooked

• 9-12 slices pepperoni

• 6 slices deli honey ham

• 1/2 small green bell pepper, very thinly sliced, sauteed 3 minutes

• 1/2 small onion, very thinly sliced, sauteed 3 minutes

• 1 cup very thinly sliced mushrooms, uncooked

• 1/4 cup sliced black olives

• Garnish

• 1 egg, beaten

• freshly grated Parmesan cheese

• garlic salt

• extra pizza sauce for dipping (optional)

Instructions

1 Stromboli Dough: Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil and mix together until well blended (you can do this by hand or with your mixer). Gradually add flour, mixing in 1/2 cup at a time, until dough forms a ball. Add additional flour, if needed to handle but dough should be slightly sticky. Spoon dough out of bowl onto floured surface and knead until dough is smooth and elastic; about 4 minutes.

2 Preheat oven to 425F degrees. Line a large baking sheet with parchment paper. Roll stromboli dough out into a large rectangle, about 10 by 14 inches on the parchment paper.

3 Stromboli:Lightly spread 1/2 cup marinara sauce over the dough, leaving a 2 inch plain dough border along the edges. Top sauce with half the grated cheeses, followed by meats, then vegetables followed by remaining cheese.

4 Brush the plain border of dough with the egg wash. Roll up the Stromboli lengthwise like a jelly roll and pinch edges to seal. Brush the entire Stromboli with egg wash and gently cut slats in the top of the dough every 1-2 inches. Sprinkle with freshly grated Parmesan and lightly sprinkle with garlic salt. Bake for 15-25 minutes*** at 425F or until golden, covering with foil at the end of baking if necessary to prevent excess cheese browning.

5 Let cool 5 minutes before slicing. Serve with extra marinara sauce if desired.

Notes

*Adjust the amounts of toppings to meet your personal taste except for the marinara. Using more than 1/2 cup could mean soggy stromboli.

**Add to marinara sauce only if you aren't using Hot Italian Sausage or it could be too spicy.

***Baking time can vary widely depending on the amount of toppings and content moisture of toppings/vegetables. The more toppings, the longer the baking time. I baked my very stuffed stromboli for a total of 25 minutes but when I just use sauce, cheese and pepperoni, my stromboli is done in 15 minutes.

Recipe by Carlsbad Cravings at http://www.carlsbadcravings.com