Stromboli

Woah! This is the perfect Stromboli. Soft on the inside, a little bit crunchy on the outside. What's even better is you can add any variety of ingredients on the inside to make it just how you like. Here I will tell you how to make the dough and the ingredients I like.

This recipe makes two whole stromboli's, which sounds like a lot, but perfect for a family dinner.

INGREDIENTS FOR THE DOUGH:

• 1 1/3 cups of warm water

• 2 1/4 teaspoons of instant yeast ( 1 packet)

• 1 tablespoon sugar

• 2 tablespoons olive oil

• 3/4 teaspoon salt

• 3 1/2 cups all-purpose flour 0r bread flour works really well!

INGREDIENTS FOR FILLINGS:

• 3 tablespoons butter, melted

• 2 tablespoons garlic ( minced or chopped)

• 2 teaspoons parsley ( fresh or dry)

• 1 pound sliced meats ( I used pepperoni, ham, and salami)

• 1 pound sliced or shredded cheese ( I use mozzarella and provolone)

EGG WASH FOR TOPPING

• 1 egg beaten with 1 tablespoon of water

INSTRUCTIONS:

1. Whisk in bowl or stand mixer yeast and sugar until combined. *you dont need a stand mixer for this* Once whisked, cover and let sit for 5 minutes.

2. Add olive oil, salt, and flour. If using mixer, beat on low for 2 minutes. If you aren't using mixer, best to combine as much as possible with wooden spoon then mix with hands. Once combined move to floured surface and knead for 3-4 minutes. If sticking to hands add a little bit more flour. The dough should be sticky, but excess should not come off on your hands. After kneading the dough should still feel soft. Poke the dough with finger, if it bounces back slowly your dough id ready to rise. If not keep kneading.

3. Can use the same bowl, or clean bowl. Lightly cover bowl with cooking spray or oil. Place the dough in the bowl and cover with clean cooking towel, aluminum foil or plastic wrap. Allow the dough to rise for about 60-90 minutes in warm area. I turn the oven on for 1-2 minutes to let it warm up then turn off and put the dough inside to rise.

4. Preheat oven to 400 degrees Fahrenheit and prepare 1 large cooking rack.

5. After 60-90 minutes the dough should be risen to about half its original size. Divide the dough in half and prepare surface for rolling. Lightly sprinkle with flour and place one half of the dough on the area you have prepared.

6. First shape the dough into a rectangle then grab your rolling pin and roll dough into a 10x16 inch rectangle--doesn't have to be perfect.

7. Add the fillings: Mix melted butter, garlic, italian seasoning, and parsley together. Spread over the surface of the dough. Then add cheese, leaving 1 inch of border on the bottom. This is because when rolling the fillings will be pushed forward. Next add pepporoni and then salami. Then I add another layer of cheese.

8. Carefully start rolling dough. Rub your hands with flour so they don't stick to the dough when rolling. Once rolled, pinch the ends and tuck them in.

9. Transfer to cooking tray and brush with egg wash. Cut 3 slits on the top.

10. Bake for 25 minutes or until the crust is golden brown. ( you might see some cheese coming out of the side or grease from the meats, this is normal)

11. Serve plan or heat up a side of marinara!