Homemade Stromboli (Yields 2)

Name: Homemade Stromboli (Yields 2)
Total time: 145 min
Yield: 16
Ingredients: 3/4 teaspoon salt; 1 tablespoon granulated sugar; 2 Tbsp olive oil; 1 3/4 mg – cheese; 3 Tbsp unsalted butter, melted; 2 garlic cloves, minced; 2 tsp chopped fresh parsley; 1 pound thinly sliced meats such as italian cold cuts, deli ham, or large pepperoni slice; 2 Tbsp egg wash: large egg beaten with water; optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, italian seasoning, /or grated or shredded parmesan cheese; 1/3 c 1 warm water; 1/4 2 teaspoons instant or active-dry yeast; 1/2 c 3 all-purpose flour , plus more for hs work surface

2 hr(s) 25 mins

Total time

16

Serving

13

Ingredients

Enable cook mode

Ingredients

³⁄₄

teaspoon salt

tablespoon granulated sugar

Tbspolive oil

1³⁄₄

mg– cheese

Tbspunsalted butter, melted

garlic cloves, minced

tspchopped fresh parsley

1 pound thinly sliced meats such as italian cold cuts, deli ham, or large pepperoni slice

Tbspegg wash: large egg beaten with water

optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, italian seasoning, /or grated or shredded parmesan cheese

¹⁄₃

c1 warm water

¹⁄₄

2 teaspoons instant or active-dry yeast

¹⁄₂

c3 all-purpose flour , plus more for hs work surface

Directions

Step 1

Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.

Step 2

Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

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