Our most recent Demand-A-Dish winner was STROMBOLI. And I would like to thank you all for choosing the easiest dish on that list to make. Basically, stromboli is rolled up pizza — with some key distinctions. The first distinction: work your pizza dough like a bread dough rather than a pizza dough. In other words, soften the yeast, knead the dough, and let it rise. I used a tweaked version of my pizza dough recipe:
- 1 cup warm water
- 2 teaspoons yeast
- 1 tablespoon honey
- 2 – 2 1/2 cups AP flour
- 1 teaspoon salt
- 1/2 cup grated parm-reg
- 1 tablespoon chopped oregano
- 2 tablespoons olive oil
Soften (proof) the yeast in the warm water and honey in pre-warmed bowl. In mixing bowl (yes, a different bowl), stir remaining ingredients (except for olive oil). Use only two cups of flour at this point, you can add more later if you want. When yeast mixture is all nice and foamy, add and the olive oil to to flour mixture and stir or beat with dough hook ’til fully combined.
Add more flour if you wish. Hand-knead for 8 minutes or machine-knead for 4. Dough should be VERY soft and glossy, but still hold a ball. Let rise is a warm place (like your oven; c.f., the insides of a recently-killed tauntaun – which, by the way, is now available in sleeping bag form) ’til doubled.
Remove dough from oven (or tauntaun corpse) and preheat to at least 485. Divide dough in two and roll out 1/2 into a large rectangle approx. 1/4 inch thick. Cut in two. Spread with whatever fillings you want and roll up tightly. Which brings me to the second distinction – don’t overfill the stromboli. And traditionally, a stromboli does NOT use a sauce. I did. What of it? I used tomato sauce, chicken sausage and provolone in some, pesto, sausage and mozz in others.
Bake for about 30 minutes or so or until they look done. Like this: