Classic Stromboli Recipe Easy Dinner Or Quick Appetizer Food

EASY STROMBOLI RECIPE

Steps:

• Heat oven to 350 degrees F and line a baking sheet with parchment paper.
• Roll pizza dough out on a lightly floured surface into a roughly 12" x 16" rectangle (it doesn't have to be exact!).
• Spread marinara sauce over pizza dough, but leave one inch all the way around and 2-3" at the long side furthest from you.
• Top with 1 cup of the shredded cheese, then ham, salami and pepperoni. Finish with remaining 1/2 cup cheese.
• Roll up as tightly as possible, doing your best not to push out the toppings as you do so. Stop just before you reach the end.
• Whisk together egg, water, Italian seasoning and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.
• Place on prepared baking sheet with the seal down and brush with egg wash.
• Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.

QUICK AND EASY STROMBOLI

Steps:

• Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni.
• Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, Italian seasoning and sprinkle with fresh parsley.
• Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

QUICK AND EASY STROMBOLI

Steps:

• Preheat oven to 350°. Unroll pizza dough onto the bottom of a greased 15x10x1-in. baking pan. Layer with turkey, cheese and peppers. Spread with mustard; sprinkle with herbs., Roll dough into a log; pinch ends to seal. In a small bowl, combine egg and water; brush over dough. Bake until crust is lightly browned, 20-25 minutes. Slice and serve.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.