Thursday, July 12, 2012


I didn't take pictures along the way because it was my first time making stromboli and I wasn't sure it would turn out, but O.M.GEEEE., it was perfect.
I have another pizza dough recipe on the blog somewhere, but I like to try different ones all the time, so here is another good one. Give it a whirl. You can always use a store-bought dough as well.

Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tbsp oil and stir to combine. Let sie until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until all is incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the dough is incorporated but the dough is still slightly sticky. Turn the dough onto a lightly floured surface and knead until smooth but still slightly tacky, 3-5 minutes. Oil a large mixing bowl with remaining oil. Place the dough in bowl and turn to oil all sides. Cover the bowl with a towel or plastic wrap and set in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

For the filling, you will need:
1/2 pound mild Italian sausage, crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1/2 cup shredded parmesan

Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, and mozzarella cheese over the top. Using a pastry brush, paint the border with egg wash. Roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.

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