For Christmas dinner this year, we decided to make stromboli. It was surprisingly simple and I made it with leftover ingredients two days later. We served it with soup the first time and with warm marinara the second time.
For the dough:
Add these ingredients in this order to your breadmaker:
- 1-1/2 cups warm water (not boiling)
- 1/3 c olive oil
- 4 cups flour
- 1 tsp. sea salt
- 2 tsp. yeast
When the cycle is over, pour out the dough and if making two smaller strombolis, divide in half and let each half rest about 10 minutes.
With a rolling pin, form the dough into one long rectangle 18x14 or cut in half and roll it into two rectangles 9x14.
*(You can also make the dough the traditional way, adding the yeast to warm water, letting it sit for 5 minutes. Add the flour and salt, drizzling the olive oil as you stir. Then add the yeast and water and continue to stir into a ball. Knead on a lightly-floured board for 5 minutes. Place the dough into a large mixing bowl until coated in some olive oil. Cover with plastic and set in a warm place for 90-120 minutes. Punch it down and separate into three Ziploc bags and use within a few days. Or just use the breadmaker!)
Do not roll the dough too thin or it will break when you are rolling.
Cover the rectangles with these ingredients in this order and leave 1-2 inches free of filling on each side:
- 2 oz mozzarella cheese
- 1/4 lb. Genoa salami
- 1/4 sliced pepperoni
- 1/2 cup cooked sausage
- another 2 oz mozzarella cheese
- 1/4 - 1/2 cup drained fire-roasted tomatoes
- 1 T chopped parsley
- 1 T chopped basil
- another2 oz. mozzarella cheese
- 2 oz. parmesan cheese
Bake for 20-25 minutes until golden.
