Simple Stromboli Recipe 465 Food

SIMPLE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

STROMBOLI

Steps:

• To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.
• Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.
• While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5-8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.
• Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.
• Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top.
• Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25-30 minutes until well risen and golden brown.
• Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad.

EASY STROMBOLI

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.