Halfway between a calzone and an artisan bread bun, easy, foolproof and perfect for leftovers.
I've played around with a couple of recipes and experimented with lots of variations to get my stromboli right and every batch has been different but all worked. If you add a lot of filling it turns out like a well stuffed calzone, use little filling and it's like a artisan bread bun which is lovely dipped in Humous, everything is lovely dipped in Humous. You can make them a plate filling pizza size or individual portions to have with some chips or salad (I suspect these would make a good alternative to a sandwich but whenever I make extra to try them cold they've mysteriously dissapered by the next day.) It even works if you make it into one long slab to slice up, this leaves each portion with less of the dough, although I wouldn't suggest making it in a loaf tin or as one big blob as the outside would crisp up while the middle is still doughy and undercooked. Vegans can leave out the cheese and it's still damn good, or use vegan cheese substitute which melts, mozzarella is really mild anyway so it makes little difference to the taste and keeps the chewy texture.
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You Will Need
Mix the warm water and yeast, add the salt, oil and 2 cups of flour and beat until smooth, then add flour until the dough holds in a ball without being sticky (you may not need all the flour for this.)
Knead for 10 minutes by hand or 5 minutes by mixer using a dough hook (if the dough starts to stick to the surface it's too wet, add flour until it stops sticking)Oil the top and bottom (olive oil adds flavour but any will do) and leave to rise in a warm place until it has doubled in size (if it's a very warm place like on top of your boiler cover with cling film so the top doesn't start to cook, this can take 30 minutes to a few hours so be prepared to wait, it's better to leave it for too long than not to let it rise enough.)
At this point you can wrap some dough in cling film or a sandwich bag and freeze, you don't have to let it rise a second time like bread, just make sure you don't defrost in the microwave.)
Panfry all the ingredients except the cheeses until the meat is cooked and the veg is softened.
Squash dough into a pizza shape, (for a sandwich size I use about a fist of dough, this recipe makes 3 pizza sized stromboli and if you want to make a long slab you make it about three fists wide.)
Oil a tray for easy handling (again olive oil tastes nice but any's fine)
Pile fillings then cheese in the middle and fold the sides over, you want a pile with plenty of dough showing round the edge to pull up and cover the top. (If you are making the long slab make it no more than three fists wide, put a tall line of filling down the centre and fold the sides over the top to meet, otherwise the dough will get too stretched during folding.)