Stromboli...

Stromboli...I recently received an email from a reader who wanted to know if I would ever make Stromboli. Well, I've made Stromboli before...but it's been a long time. I didn't promise my reader that I would post a Stromboli recipe, rather I explained the process to her in the email. But I ended up making the Stromboli recently:)...

So this is for "M " .... and for those of you who would like to try it as well:). Hope you enjoy...

Note:

• I ended up using a Bagel recipe... just because the dough is easy to work with and can handle all the heavy filling. It's a bit sturdier than a normal pizza dough and you can roll it much easier. It's just a great dough.... and tasty. You will need a strong mixer to do all the kneading...
• This recipe makes 2 LARGE Stromboli loaves. I ended up freezing one of the loaves(the pesto one) just to test out the "freezing" idea....it took me most all day to defrost the filled Stromboli and get the dough to room temperature....so I would suggest freezing the dough only.... defrosting it, and then bringing it to room temperature before proceeding to fill it. I ended up baking the pesto Stromboli in the evening... therefore not the best photos.
• The Stromboli will have "tunnels" throughout...it is normal as the cheese melts and leaves a gap.
• You can fill the Stromboli with whatever meats you prefer... I did a more traditional version. But feel free to even do a vegetarian version... using sauteed vegetables.
• Deli meats and Parmesan cheese can be quite salty... so try not to add too much of it. You can of course use just one type of deli meat.
• You can cut the slices in squares...use them as an appetizer for entertaining.

You will need: makes 2 very large Stromboli loaves... or you can make one Stromboli and use the rest of the dough to make pizza...or freeze the dough for later.

1 recipe for Bagels, or use your favorite pizza dough

deli meats of choice...salami, ham, prosciutto, etc.

roasted red bell peppers, blotted dry

mozzarella cheese

Parmesan cheese

pesto, optional

Italian seasoning

egg for brushing loaves

pizza sauce for dipping

Directions:

1. Make bagel dough recipe.... to step 5 of the Best-Ever Bagels.

2. After dough has risen...divide into 2 pieces of equal size.(if you like, you can actually divide them into 4 pieces and make smaller Stromboli)

3. Roll out dough in a rectangle to about 1/2 inch thickness....my rectangle was 14x17 inches.

4. Sprinkle mozzarella cheese over dough( 1 -2 cups...I used about 2 cups)...leaving a 2 inch border. Sprinkle with a bit of Parmesan cheese( 1/4 cup or so).... not too much, as the filling can get over salty.

5. Top with thin slices of deli meat... ham and salami( I used about 9 each). Don't overdo the meats...as they too can be salty.

6. Blot the roasted red bell peppers of all moisture...and then cut into strips and add on top of the meat....I used about 2 roasted bell peppers per loaf. You can use store-bought roasted bell peppers.

7. Add a few strips of prosciutto... I used about 4 slices per loaf, cut in strips.

8. Sprinkle a couple of pinches of Italian seasoning all over.

9. I made the second loaf with some pesto, Havarti cheese, roasted bell peppers, Parmesan and deli meats. You can substitute the pesto with a bit of pizza sauce instead...not too much or it will make the filling soggy.

10. Roll the dough over the filling just as you would a jelly roll/cinnamon roll....at this point you can brush the outside edge with a bit of egg wash (the same egg wash you will be brushing the rolled loaves with). I didn't as I plumb forgot... taking too many photos:).

11. Pinch the ends and the seam.

12. Place the loaf/loaves on a parchment lined baking sheet and let rise for 25-30 minutes or until puffed a bit.

13. Brush with egg wash...beaten egg and 2 TBS water. Make sure to brush the entire loaf.

14. You can cut small slits on top of the dough to let the steam escape...it probably isn't necessary. I made my slits a bit too big, and in the end some cheese oozed out. I just scooped it back inside.

15. Bake in a preheated 400 deg oven....center rack... for about 25-30 minutes or until nicely browned. I left mine for 30 minutes...just to ensure the middle was cooked through.

16. Allow to cool and rest for about 10 minutes or so before cutting into it. Cut using a sharp serrated knife. Re-heat leftovers in a toaster oven/oven.

17. You can serve the Stromboli with a side of pizza sauce for dipping.