Sunday Funday

I love Sundays. I usually fire up the brick oven and we have pizza for dinner. But tonight I wanted something different, Stromboli. I was thinking about my sister-in-law the other day and how she would make Stromboli on Sunday. I could never master rolling the darn thing up and keeping the goodies inside; mine was always a mess. But that was 25 years ago and I have become a much more accomplished cook! So I decided to give it a whirl. You start with the dough.

Pizza Dough

1 C water (110 degrees, not warmer than 115)

1 1/2 t active dry yeast

1 T honey (or use sugar)

2 1/2 – 3 C flour

1 or 2 T olive oil

1 t salt

Add honey and yeast to water, let sit about 10 minutes until frothy. Add 1 cup flour and mix about one minute on low or beat until all ingredients mixed. Add the salt and olive oil and mix. If using a stand mixer, add the remaining 1 1/2 cups flour and knead on low for 5-7 minutes. Otherwise, add flour until dough no longer sticks to sides of bowl, dust your counter top with flour, and begin to knead in remaining flour. Remember that you may not use all three cups of flour, or you may need more. A lot depends on the humidity.

Put the dough in an lightly oiled glass or plastic container, not metal. Cover with a towel or plastic wrap. I use a rubbermaid bowl with lid. Let rise until double in bulk, about 1 hour. Punch the dough down with your fist and let rise again until double in bulk, 35-45 minutes. Turn dough out onto floured surface and let rest for 5 minutes. Using your fingers or a rolling pin, push flour into a rectangle. When you get to the point where the dough isn’t stretching easily, cover it with a damp cloth and let it rest for another 5 minutes. Keep doing this until you have a rectangle (it doesn’t have to be perfect). Add your toppings, I made mine with hot italian sausage, (I cooked it before adding) pepperoni and hard salami. Drizzle a little olive oil on top and sprinkle with salt, pepper, and italian herb mix.

Dough rolled out and topped with italian sausage, pepperoni and genoa.

Next, just add your cheese. I used fresh mozzarella and provolone.

Just add cheese!

Now, this is the part I hate. Try to make sure you leave 1/3 inch or so all around with no food to make a seam. Take an egg and break into a small bowl and mix with a fork. Using some sort of brush, spread the egg wash onto the 1/3 salvage edge, then carefully roll the whole thing up on the long edge. I had to bend mine to get it onto the peel.

The Stromboli all rolled up.

Make sure you pinch the ends shut and make sure the seams are tight! Paint the rest of the egg wash over the top. If you don’t have a brick oven, you may want to have a pizza stone in your oven. If you don’t have either, slap that bad boy onto a cookie sheet and bake in the oven for 20-30 minutes at 350 degrees. If you do have a brick oven, let it cool to about 350-400 degrees. I cooked mine for about 12 minutes, and it burned just a little bit on the bottom. It didn’t taste burned, but I wished I’d have let the oven cool for 5 more minutes. The finished result was delicious!

Let it rest a few minutes, then cut it open!


Here is a list of the remaining ingredients:

1/4 lb pepperoni
1/4 lb genoa
1/4 lb hot italian sausage
1/3 lb provolone slices
Fresh mozzarella, I used the little pearls but you could slice or use shredded.
Salt and pepper
Italian herbs


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