Classic Italian Stromboli
Ingredients:
For the Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F/45°C)
3 1/2 to 4 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
For the Filling:
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sliced pepperoni
1/2 cup sliced cooked ham
1/2 cup sliced bell peppers
1/2 cup sliced mushrooms
1/4 cup sliced black olives
1 teaspoon dried oregano
1 teaspoon dried basil
1 egg, beaten (for egg wash)
Directions:
Prepare the Dough:
In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms. Knead on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
Assemble the Stromboli:
Preheat the oven to 375°F (190°C). Grease a baking sheet or line with parchment paper.
Punch down the dough and roll it out into a rectangle about 12×16 inches on a floured surface.
Spread marinara sauce over the dough, leaving a 1-inch border around the edges.
Layer mozzarella cheese, Parmesan cheese, pepperoni, ham, bell peppers, mushrooms, and olives evenly over the sauce.
Sprinkle with oregano and basil.
Roll up the dough tightly from one long side, pinching the edges to seal.
Place the rolled Stromboli seam-side down on the prepared baking sheet. Brush with beaten egg.
Bake for 25-30 minutes, or until golden brown. Let cool for 5 minutes before slicing.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 350 kcal | Servings: 8 servings
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