Prep 1 hr 40 mins
Cook 30 mins
I originally made this recipe for a Superbowl party and have made it many times since for my husbands lunches. Great recipe and can be done with a wide variety of variations...Enjoy! Keep in mind the addition of too many fresh vegetables can make the bread soggy!
- 295.73 ml warm water (105 - 115 F)
- 14.79 ml yeast
- 4.92 ml sugar
- 29.58 ml olive oil
- 9.85 ml salt
- between 3 1/2 - 4 cups flour
Fillings (mix and match as you like)
- about 1/2 pound thinly sliced meats such as ham, salami, turkey, pepperoni, etc. (Cajun turkey is a favorite of mine)
- about 1/4 pound sliced cheese (I like Swiss or Pepperjack)
- 59.14 ml grated hard cheese like romano cheese or 59.14 ml parmesan cheese
- italian seasoning (I don't measure, just give it a good sprinkling)
- garlic powder
- onion powder
- thinly sliced tomatoes
- thinly sliced onion
- thinly sliced bell peppers or roasted sweet peppers
- null or green olives
- roasted garlic
Top of Bread
- 1 egg, beaten
- 9.85 ml sesame seeds (optional) or 9.85 ml poppy seeds (optional)
- Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
- Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
- Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in, finishing with a sprinkling of Parmesan, Italian seasoning, garlic powder and onion powder. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
- Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating. Can be served with pizza sauce or different sauces for dipping!
This was great! I love Stromboli and this did not disappoint. I put the seasonings right in the dough. I used pepperoni and french fried onions, cheddar and Parm. Thanks for posting! Made for Spring PAC 2013