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Lastly, sprinkle the top with a dash of flaky sea salt or kosher salt, tasty grated parmesan cheese, and some chopped parsley. Slice four vents into the top of the stromboli, then bake it at 425° F (220° C). Bake for about 20 to 25 minutes until the stromboli is golden brown. Allow the dish to sit for five minutes.
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In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash. Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together.
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Place the dough into a clean bowl greased with olive oil, cover the bowl with plastic wrap and allow to raise until double in size (about 60-90 minutes). Preheat the oven to 350F (180 C) and line a baking sheet with parchment paper. Add the fillings. Punch down the dough to release any trapped air.
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Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top.
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In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and kosher salt. Add in the warm water and olive oil. Mix well. Knead by machine or by hand on a floured surface for 5-7 minutes until dough is smooth and elastic. Place dough in a greased bowl.
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Brush each stromboli with the remaining egg wash. Step. 5 Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough on each stromboli. Sprinkle garlic salt and parmesan cheese evenly all over both. Step. 6 Bake for 25 to 30 minutes, until golden brown. Let rest for 10 minutes on the sheet tray.
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Directions. Preheat oven to 400 degrees and lightly dust working surface with flour. Roll dough out to an 8x13 rectangle. Layer pepperoni on top of dough then add ⅓ of the cheese. Add salami and the remainder of the cheese and sprinkle the pizza seasoning. Tightly roll up dough.
Classic Stromboli Recipe (Easy Dinner or Quick Appetizer!) from The
This recipe is a pretty easy and quick dinner option that your entire family will love and the perfect appetizer for game day. Stromboli is in essence a rolled pizza with classic ingredients like mozzarella, ham, and salami. And for fun, I loaded it with some pepperoni and pepper jack cheese, too.
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In a large mixing bowl, combine flour, dry yeat, sugar, and salt. Pour in 1/3 of warm water mix well to combine. Let it rest for 10 minutes. Add flour, extra virgin olive oil, and the remaining amount of water. Combine until you obtain a homogeneous dough. Transfer the dough onto a floured surface and knead until smooth and elastic.
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Preheat oven to 400°F. Prepare pizza dough. Divide into two sections and bring to room temperature. Use your fingers or a rolling pin to roll out each section of dough into a rectangle - about 9" x 14". Place 1/3 cup of mozzarella cheese onto each rectangle, leaving 1-2" from each side free of toppings.
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Preheat oven to 425˚F. Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.) Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.
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Brush egg wash all over stromboli. Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.
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Step 2. Stretch the pizza dough by hand, then place it on a floured surface and roll into a 12-by-16-inch rectangle. Arrange the dough so that one of the longer sides is closest to you. Step 3. In a small bowl, combine the olive oil, parsley and garlic, then brush the mixture all over the surface of the dough. Step 4.
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Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside. Spoon one cup of the marinara sauce over top of the dough, leaving about an inch border all around. Next, sprinkle on the mozzarella, one cup parmesan, and one tablespoon of diced basil. Layer on the salami.
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Brush the top of the dough with the egg wash. Next, sprinkle with freshly grated parmesan cheese, and then evenly sprinkle the garlic powder over the top. Gently make shallow diagonal cuts into the top every 2 inches. Bake the stromboli at 375 for 25-30 minutes, until the top is golden brown.
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Add another 1/2 cup mozzarella. Layer on the pepperoni. Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley. In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.