There is nothing like a hot meal on a chilly day. This delectable stromboli was the perfect thing to help my husband and myself begin our recovery from a bout of the sniffles and sneezes. When you are tired of soup and you are craving the carbs in fresh baked bread, you can’t go wrong with this Italian delight. My husband insisted I put this on the list to do again…soon.
Once again this is my basic French loaf recipe that I use for everything! I allow my bread machine to do all of the work on the dough setting.
- 8 oz (1 cup) Water
- 2 1/4 tsp Yeast
- 1 1/2 Tbsp Sugar
- 2 cups Bread Flour
- 1 tsp Salt
Combine the water, sugar and yeast. Allow to sit for 20 minutes to proof the yeast. Add in flour and salt. Mix and knead until dough is smooth and not overly sticky. Let rise in a warm area for another 20-30 minutes. Punch the dough down and on a floured surface, roll dough out to approximately a 12″x16″ rectangle. I did this on a silicone pad that I could easily place on a cookie sheet and insert directly into the oven.
375 degree oven, with the rack placed low center.
The basic foundation of a good stromboli is to include plenty of flavorful meats and cheese. I like to add super tasty additions such as caramelized onion, mushrooms, pesto, sweet ‘n spicy tomato sauce, spinach, jalapeño peppers or sweet peppers. Anything goes!
In the center of my dough rectangle, I started adding the filling with a layer of tangy summer sausage topped generously with a layer of carmelized onion. Sweet ‘n spicy tomato sauce was added along with, mushrooms and a layer of thinly sliced turkey. A nice combination of shredded Pepper Jack cheese and Farmer cheese topped everything off.
Sweet ‘N Spicy Tomato Sauce
- 1 Can of Whole Canned Roma Tomatoes (pressed and drained well)
- 1-2 Tbsp sugar
- 2-3 tsp Sambal Oelek
- 2 Tbsp Ketchup
You can choose to simply fold over each side flap of your stromboli to seal the fillings inside. I like to get a little fancy by braiding the dough. This not only looks incredibly impressive, the braided dough allows steam to escape allowing the bread to stay crisp…not soggy.
To braid, cut dough on each side of your filling in 1-inch sections, it will look similar to fringe. Do not cut these sections all the way up to your filling, stay approximately 1-inch away. Start your braid by folding the top edge of the dough over the top edge of your filling. Alternate pulling your dough fringe from each side, over the top of your filling. Once you get to the end, pull the bottom dough flap over the bottom of your filling and pinch seal with your braided fringe.
Beat 1 egg and brush over the top of the stromboli. You can sprinkle on more goodies such as my favorite, Trader Joe’s Everything But The Bagel Seasoning. Other toppings such as parmesan cheese or Italian seasoning would also work well.
Bake for 25-30 minutes in a 375 degree oven. Watch carefully so your bread doesn’t over brown. When done, pull from the oven and let sit for 5 minutes prior to slicing. Enjoy!