Homemade Stromboli
Ingredients:
For the Dough:
2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 cups warm water (110°F/45°C)
3 1/2 cups all-purpose flour
1 tablespoon sugar
2 tablespoons olive oil
1 teaspoon salt
For the Filling:
1 cup pizza sauce (store-bought or homemade)
8 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup cooked Italian sausage, crumbled (or pepperoni, ham, or a mix)
1/2 cup red bell pepper, thinly sliced
1/2 cup onion, thinly sliced
1/2 cup mushrooms, sliced (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
For the Egg Wash:
1 egg, beaten
1 tablespoon water
For Garnish (optional):
1 tablespoon olive oil
Fresh parsley, chopped
Directions:
Prepare the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes, or until foamy.
In a large bowl or stand mixer, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until the dough begins to come together. Knead on a floured surface for about 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use the dough hook attachment on a stand mixer.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Filling:
While the dough is rising, prepare your filling ingredients. Cook and crumble the Italian sausage if you haven’t already.
Assemble the Stromboli:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 14×10 inches).
Spread a thin layer of pizza sauce over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the Parmesan cheese.
Distribute the cooked sausage, red bell pepper, onion, and mushrooms (if using) evenly over the cheese.
Sprinkle with dried oregano, basil, and garlic powder.
Roll and Seal:
Starting from one long edge, carefully roll the dough into a log, pinching the seams and ends to seal.
Place the rolled Stromboli seam-side down on the prepared baking sheet.
Apply Egg Wash:
In a small bowl, mix the beaten egg with water to create an egg wash. Brush the egg wash over the top of the Stromboli.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the Stromboli is golden brown and the cheese is melted.
Cool and Serve:
Remove from the oven and let it cool for a few minutes before slicing. Brush with olive oil and sprinkle with chopped parsley if desired.
Prep Time: 20 minutes (excluding dough rising) | Cook Time: 30 minutes | Total Time: 1 hour 50 minutes (including dough rising)
Kcal: Approximately 300-400 kcal per slice | Servings: 8
