Stromboli

October 12, 2018

 

 

Never in my life did I expect to produce a bready savoury bake more exciting than pizza.  How wrong was I??!

I wanted to make a pizza like dinner but something that wasn’t actually pizza.  No, I’m not a weirdo I just like trying new things thank you very much!  So I began googling for a little inspiration.  Calzone?  No, boring.  Then I came across something called Stromboli.  That word rang a bell.  I could’ve sworn I’d heard it from somewhere.  For some reason Disney’s Pinocchio popped into my head and sure enough after a quick search, I was right.  Stomboli was the name of the baddie trying to extortionately make money off Pinocchio’s puppet appearance.  Ha!  Well that was sold then.  As a MASSIVE Disney fan, I knew I simply had to bake something that shared the same name as a Disney character; I mean it’s only right.

Well, what a great idea THAT was.  It’s unbelievably delicious and the absolute perfect contender for finger food at a party/buffet.  It’s like a compressed pizza that keeps your hands clean but still sets off fireworks in your mouth, how genius.  From never even having heard of it before, I now consider myself some sort of Stromboli ambassador.  It’s that good- and without sounding too big headed, I think I nailed the recipe!  To make it even more exciting, I’m about to share it with you.  My God how I love sharing the love!  I told you love is bakeable...

Here’s the recipe!

 

Makes 2 Stromboli

Difficulty: 2/5

Prep time: 1 hour 30 minutes

Total time: 2 hours

 

For the Stromboli Dough:

450g plain flour

7g sachet fast action yeast

2 tsp salt

2 tsp caster sugar

280ml warm water

30ml olive oil

 

For the Stromboli Filling:

Marinara sauce, shop bought or make your own (follow my pizza sauce instructions in my pizza 3 ways recipe)

300-400g shredded mozzarella (depending on your cheesy preference)

Choice of meat toppings e.g. pepperoni, ham (I used both)

Choice of veggie toppings (I used green pepper and red onion)

Egg wash

 

For the Stromboli Topping:

Egg wash

50g salted butter, melted

½ tsp dried basil

½ tsp dried oregano

½ tsp garlic powder

Handful of shredded mozzarella, for sprinkling

 

For Dipping:

Marinara sauce (optional)

 

Method:

  1. Make the Dough.  Add all the dry ingredients to a large bowl (keeping the yeast and salt separate) and combine with a whisk.  Make a well in the centre and add the water and olive oil.  Bring the mixture together with your hands till you get a rough dough.  Turn out onto a floured surface and knead for no more than 5 minutes, until smooth.  Don’t overly knead the dough, as you don’t want too much spring back when rolling it out later.  Place into an oiled bowl, cover loosely with cling film and allow to rise until doubled in size, around 1 hour.

  2. Preheat the oven to 200°C/180°C fan and line 2 baking trays with parchment paper.  Turn out the dough onto a floured surface and divide in half. Using a rolling pin, roll each piece into a large rectangle measuring around 25x35cm.  Spoon on the marinara and evenly spread it around, leaving a 2cm border around the rectangle.  Sprinkle most of the cheese on top and then add your toppings, again leaving the border clean.  Sprinkle over the remaining cheese and then brush the border with egg wash.  Fold the edges of the short ends in, just to overlap the edge of the filling (see picture) and then begin to tightly roll the dough from the long side, like a swiss roll.  Pinch the seam with your fingers to seal and place it on the parchment lined tray, seam side down.

  3. Mix the melted butter with the basil, oregano and garlic and set aside.  Brush the strombolis with egg wash and then generously brush the tops of the strombolis with the infused butter.  Sprinkle cheese over the top and make slits along the top, about 2cm apart.  Bake for 25-30 minutes until nicely golden.

  4.  Cut along the slits, dip into more marinara and come to mama!

     

     

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