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Stromboli




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:40 Minutes
Serves:8

Nutritional Information

This recipe uses our basic pizza dough and fills it with local cured meats and cheeses.

Ingredients

  • All-purpose flour, for dusting
  • 12 ounces pizza dough, see recipe
  • 1/4 pound thinly sliced capicola
  • 1/4 pound mozzarella shredded
  • 1/4 pound thinly sliced genoa salami
  • 1/4 pound provolone shredded
  • 1 red pepper, roasted then sliced fine
  • 1 peperoncini, stemmed and finely chopped
  • 1 egg yolk beaten with 1 tablespoon of water

Directions

  • 1. Preheat the EGG to 425° using indirect heat. On a lightly floured surface, roll out one piece of the pizza dough to a 14-by-10-inch rectangle, about 1/4 inch thick. With a long side facing you, layer the capicola, mozzarella, provolone and genoa across the bottom half of the dough, leaving a 1/2-inch border on the bottom. Top with the roasted red pepper strips and chopped peperoncini. Roll the dough around the filling and pinch the seams together to seal. Fold in the sides. Transfer the stromboli to a lightly oiled baking sheet, seam side down.
  • 2. Brush the stromboli with the egg wash. Make five 1-inch diagonal slashes across the top of the stromboli to allow steam to escape. Bake the stromboli for about 35 minutes, until golden. Remove from the heat and let cool for 20 minutes before slicing. Serve warm or at room temperature.
  • 3. To form the braid, starting 1 1/2 inches from the filling, make parallel horizontal cuts in the dough at 1 1/2 inch intervals down both sides, leaving a 1 1/2 inch border at the top and bottom. Fold the top and bottom edges over the filling, and starting at the top fold one strip over the filling from the right side, then the left, slightly overlapping each. Continue alternating strips to create a braided effect, tucking in the end strips as needed. Cover with a kitchen towel, and allow the Stromboli to rise 30 minutes.

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Reviews

culinary
Variation: Italian Class 02/09/15 For the olive mixture: 1/3 cup olives pitted, 1 tablespoon capers drained. Pulse the olives and capers together in a food processor. 1/3 cup sun-dried tomatoes thinly sliced, 8 fresh basil leaves. Follow directions as stated above, when layering the ingredients, first spread the olive-caper mixture in the middle of your rectangle, next your meats, evenly spread the sun dried tomatoes, next the cheese, and finally lay out the fresh basil leaves. Continue with the directions.
02-11-2015 at 08:21 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828