Stromboli are like a pizza roll; you make the pizza dough as per normal, then you place the filling down the middle of the dough, cut the edges into strips and fold them up in a crisscross pattern. Once it’s baked you slice it up, which makes it a great finger food option for parties as well as being great for home.
You could vary this recipe by using different vegetables or substituting the sopressa for salami (or more vegetables). One thing to note though is that since the filling is encased by the dough it’s best to use cooked vegetables. I once made these with raw capsicums but found they didn’t cook enough so this time I grilled them first. I also would recommend lightly sauteing mushrooms if you’re using them.
Makes 1 stromboli
To make the dough:
1 cup wholemeal bread flour
1 cup white bread flour
2 teaspoons dry (active) yeast
1 teaspoon salt
1 cup very warm water
1/4 cup tomato and herb sauce
3 slices hot sopressa
100 grams of mushrooms of your choice, sliced
1 cup grilled capsicums, sliced
10 cherry-sized bocconcini
1 clove garlic, crushed
1 teaspoon olive oil
1. In a large bowl, mix together the flour, yeast and salt. Make a well and pour in the water, then mix, until you have a moist yet stiff dough. Cover with a piece of cling wrap and allow to double in size.
2. Once the dough has doubled in size, remove the cling wrap. Preheat the oven to 200°C.
3. Heat the olive oil in a non-stick fry pan over medium heat, then add the garlic. After about 15 seconds add the mushrooms and saute for 1-2 minutes. Remove from the heat.
4. Turn the dough out onto a floured board. Consolidate into a ball, then knead for a minute or so to expel as much of the air as possible. The dough needs to be dry rather than sticky so add more wholemeal flour to it as you knead it if necessary.
5. Line a pizza tray with baking paper then place the ball of dough in the center. Using a rolling pin, roll the dough out into a rectangular shape.
6. Spread the sauce down the center of the dough (but not right to the edge like I accidentally did-oops!), then arrange the sopressa, grilled capsicums, sauteed mushrooms and bocconcini on top.
7. Using a knife, cut each side of the dough into strips (about 2cm wide).
8. Fold up one of the ends, then fold the strips up into the center over the filling, one at a time from each side, to make a crisscross pattern (like in the photo below).
9. Once you reach the end, fold it over to ensure the filling won’t spill out.
10. Bake in the oven for 40 minutes or until it has formed a nice golden crust. Once it has cooled a little, slice it up thickly. Serve it with a green salad or enjoy alone as a snack.
*If you like this recipe feel free to use it but please reference this blog- thank you!