2 hrs 45 mins
Something like those served in open air restaurants in Italy. Adapted from The Best of American Test Kitchen 2008.
My Private Note
Units: US | Metric
For the Dough
- 2 cups bread flour
- 1 teaspoon fast rising yeast or 1 teaspoon instant yeast
- 3/4 teaspoon salt
- 2 tablespoons olive oil, plus extra for the bowl
- 1 cup warm water
For the Stromboli
- olive oil
- 4 ounces thinly sliced deli salami
- 4 ounces thinly sliced deli capicola (capocollo)
- 4 ounces thinly sliced provolone cheese
- 1/2 cup jarred roasted red pepper, rinsed, patted dry and sliced thin
- 1/2 cup parmesan cheese, grated
- 1 large egg beaten with 2 tablespoons water
- 1 teaspoon sesame seeds
- kosher salt (optional)
- 1For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
- 2Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
- 3Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
- 4For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
- 5Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
- 6Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn’t over cook!).
- 7Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.
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Nutritional Facts for Stromboli With Salami, Capocollo and Provolone
Serving Size: 1 (218 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 525.5
- Calories from Fat 227
- Total Fat 25.3 g
- Saturated Fat 10.9 g
- Cholesterol 50.7 mg
- Sodium 1443.0 mg
- Total Carbohydrate 50.6 g
- Dietary Fiber 2.2 g
- Sugars 0.8 g
- Protein 22.7 g
The following items or measurements are not included: