Yields : 6 – 8 serving(s)
Prep Time : 40 mins
Total Time : 3 hrs
Ingredients
For the Crust:
- 1 1/4 oz. package active dry yeast (about 2 1/4 tsp.)
- 1 1/3 c. warm water (100 to 110º)
- 4 c. all-purpose flour
- 3 tbsp. extra-virgin olive oil, plus more for the bowls
- 2 1/2 tsp. kosher salt
- 1 tsp. Italian seasoning
For the Stromboli:
- 1 lb. thinly sliced mozzarella cheese
- 1/3 lb. very thinly sliced pepperoni
- 1/3 lb. very thinly sliced salami
- 1/3 lb. very thinly sliced capicola or ham
- 1 egg
- 1/2 tsp. garlic salt
- 1 tbsp. grated parmesan cheese
- Chopped parsley
- Marinara sauce, for serving
Directions:
1 – Make the bread dough. Place warm water in the bowl of a stand mixer and sprinkle with yeast. Stir with a whisk and let stand for 10 minutes until bubbles appear on the surface. Add the flour, olive oil, salt and Italian seasoning and mix with a spatula or wooden spoon until a fluffy dough forms. Mix on medium-low speed for 8-10 minutes until a smooth, elastic dough forms.
2 – Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 hour. Break up the dough into 2 equal portions and shape into balls. Place each ball in a bowl lightly coated with olive oil. (The bowl can be reused if it is scraped clean!) Cover with plastic wrap and let rise in a warm place for 1 hour, until the dough has doubled in size.
3 – For stromboli: On a lightly floured table, roll out the dough into 10 x 12 inch rectangles. Place an Italian sausage on top of each rectangle of dough, leaving 2 inches on the long side. Layer salami and capicola in order. Sprinkle the cheese evenly over the top.
4 – Line a baking sheet with parchment paper and heat the oven to 400 degrees. In a small bowl, beat the egg and 1 tablespoon of water. Brush the edges of the dough with the egg wash. Starting with the long side, roll the dough over the meat and cheese. Pinch the short end of the dough and roll it up. Place the rolled end down on the baking sheet; do the same with the second piece of dough, spacing it out between the pieces on the baking sheet. Brush the remaining egg wash over the strombolie.
5 – Make 4 or 5 incisions in each stromboli, spacing them about 2 cm apart. Sprinkle the garlic salt and Parmesan cheese evenly over all.
6 – Bake for 25-30 minutes until golden brown. Let stand on a tray for 10 minutes. Transfer to a cutting board and cut into 2-inch-wide slices. Sprinkle with parsley and serve with hot pasta sauce, if desired.
