Pepperoni & Cheese Stromboli

I have been making this stromboli recipe for years. Any combination of ingredients can be used. The pepperoni and cheese version is usually the crowd favorite. Try to make this just before guests arrive because the aroma in the house will be wonderful as the stromboli bakes. This is best served warm from the oven, with a side of marinara sauce.  (To make this recipe quicker & easier, purchase premade pizza dough or bread dough and skip to Step 3)

Pizza Dough Ingredients (Makes 2 Recipes)
1 Pkg. (1/4 oz) Active Dry Yeast
1 1/3 Cups Warm Water
2 Cups Bread Flour
2 Cups All Purpose Flour
(Note: Bread flour gives you a crispier crust and all-purpose flour gives you a chewier crust. I like the combination of both types of flour. Adjust the recipe as you desire).

Stromboli Filling Ingredients (Filling for 2 Recipes)
4 Cups Pepperoni Slices
4 Cups Mozzarella, Shredded
3 Tbsp. Dried Oregano
1 Cup Parmesan Cheese, Grated
1 Egg, Beaten
Salt or Sesame Seeds (Optional)

Directions:

Step 1 – Make the Pizza Dough
Soften 1 package of yeast in 1 1/3 cups of warm water. Stir until yeast dissolves, approximately 30 seconds.

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Add the dissolved yeast mixture to a bowl with 2 cups of bread flour and 1 ½ cups of all-purpose flour and mix with a spoon. Pour mixture out onto a well floured surface.

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Knead dough until well blended, adding the last ½ cup of all-purpose flour as needed. The dough should form a smooth, firm ball. (I kneaded for 2-3 minutes).

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Step 2 – Let the Dough Proof
Grease a large bowl with 2 Tbsp. of olive oil, add the dough, and cover the bowl with plastic wrap.

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Put the bowl in a warm area to let it double in size, about 1 hour.

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Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.

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Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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Step 3 – Make the Stromboli
On a well floured surface, roll out each piece of dough into a semi-rectangular shape.

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Top each loaf generously with 2 cups pepperoni slices, 2 cups shredded mozzarella,  1 ½ Tbsp. dried oregano and ½ cup parmesan cheese.

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Fold the long sides of the dough to the middle (so each side overlaps and creates a seam), and fold the ends in to cover the filling.

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Place on a greased baking sheet, seam side down. (I like to line the baking sheet with aluminum foil and grease with cooking spray). Cut several slits in the dough to create steam vents. Brush the top of each stromboli loaf with egg wash. Sprinkle salt, herbs and/or sesame seeds on top, if desired.

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Step 4 – Bake the Stromboli
Bake the stromboli until golden brown in a preheated 350 degree oven for approximately 20 minutes.

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Step 5 – Prepare to Serve
Remove the stromboli from the oven when finished cooking, and let sit on a cutting board for approximately 5 minutes. Slice and serve warm with a side of marinara sauce if desired.

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Step 6 – Enjoy!

Note – Other Filling Combinations:
• Sliced Ham and Shredded Cheddar Cheese
• Cooked Sausage (Hot or Sweet) with Shredded Provolone Cheese
• Cooked Sausage with Sauteed Onions and Peppers and Shredded Provolone
• Cooked Eggplant Cutlets with Shredded Mozzarella
• Sauteed Broccoli Rabe or Spinach with Shredded Mozzarella

(Avoid fillings with excess moisture because they will soften the exterior of the stromboli when cooked).

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