Stromboli Pizza Loaf

So what exactly is Stromboli? It’s like a pizza loaf. It’s like a long skinny calzone without the ricotta. It’s like a fun and delicious twist on the usual pizza. It’s pretty much like the best thing you’ll eat all week. The correct way to make a Stromboli is to roll your dough, layer on your toppings then roll/fold it up like you would for cinnamon rolls and seal up the ends. But you know I don’t always follow the rules. Sometimes it’s easier and less messy to roll the dough into a long rectangle then cut slits in the sides, layer the toppings down the middle then cross the slits over like a braid. Either way you get the same seasoned crusty bread filled with your favorite toppings melted together to create something amazing! A traditional stromboli is usually made with only sauce, cheese and Italian meats, but if I’m feeling like a rebel I may throw in some olives or Canadian Bacon and pineapple. I’m a wild one, watch out.

*makes 2 strombolis
1 1/2 cups warm water
3/4 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour
Pizza sauce
3-4 cups shredded mozarella

Toppings such as: olives, pepperoni, ham, salami, tomatoes, peppers, mushrooms, Canadian bacon, pineapple

1 egg, whisked
parmesan cheese
garlic salt
dried basil

Combine the warm water, yeast and sugar in a small bowl and set aside for 5-10 minutes. In a large bowl sift the flour and salt, add oil then yeast mixture. Knead the dough about 5 min. Place in a lightly greased bowl, cover and let the dough rise about an hour. Preheat oven to 400. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide into 2 balls and roll each one out (fairly thinly, you don’t want the crust too thick), into a rectangle. Spread pizza sauce over 2/3’s of the dough lengthwise, leaving a strip of plain dough along one of the edges. Top sauce with half the grated cheese, salami, ham, or other ingredients. Top with remaining cheese. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches.  Sprinkle with desired amount of paremsan, garlic salt and basil. Or for the braided method, roll each ball of dough into a long rectangle and place on greased baking sheet. Cut horizontal strips along the edges, leaving about 3 inches of dough in the center. Spread pizza sauce down center then sprinkle with cheese and desired toppings. Fold the strips over in a criss cross manner and brush with egg then sprinkle on parmesan, garlic salt and basil. Bake for 12-14 minutes until lightly browned and cooked through. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce for dipping.

Source | Lauren’s Latest

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