If any recipe has driven me crazy, it’s stromboli. I have done it several times already and, although it was delicious, it was never photogenic. The first problem is the dough is too thin – this is my pain from which I can hardly escape. I like thin dough and sometimes I overdo it, and in this recipe this means that the inner dough will “melt” and disappear into the filling. Another problem is too much stuffing – another of my classic ailments. I love a lot of stuffing and if there is too much of it, the stromboli will literally explode. I was home alone on Saturday and decided it was the perfect opportunity to make a stromboli that would look decent. I chanted all the time – don’t roll so thin, don’t overdo it with the stuffing.

Dough

  • 7 g of dry yeast
  • 250 ml of lukewarm water
  • 1 teaspoon sugar
  • 400 g of smooth flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil

Dilute the yeast and sugar in 50 ml of lukewarm water. Cover and let the yeast froth. Mix flour and salt. Add olive oil, yeast and remaining water. Knead a smooth dough and shape it into a ball. Place the dough in a floured bowl and cover with cling film. Let the dough rise, about 45 minutes. Divide the risen dough into two parts and roll it out into a rectangle (approximately 35 x 25 cm) on a floured surface.

Stuffing

  • 6 tablespoons tomato sauce
  • 300 g of grated cheese
  • 100 g of ham
  • 100 g dry salami (I used Pannona with paprika)
  • 50 g mushrooms
  • oregano

Coat the rolled dough with tomato sauce. Sprinkle with 2/3 of the cheese, arrange the ham, dry salami and mushrooms and the rest of the cheese. Wrap tightly in a roll. Place on a baking sheet lined with baking paper. Diagonally shallowly cut across the surface in several places. Bake for 15 minutes in an oven preheated to 230 ° C. Remove from the oven, spread the grated cheese and oregano on top and bake for another 5 minutes, until the cheese melts. Serve lukewarm.

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