Skinny Stromboli Food

SKINNY STROMBOLI RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spread about ½ c. pizza sauce on each sheet of lavash. Leave about an inch margin on the two long sides and one short side.
• Evenly spread your desired toppings over the sauce, and then sprinkle ½ c. cheese over each stromboli.
• Starting with the the short end covered with sauce/toppings all the way to the edge, roll your stromboli into a tube. Carefully transfer it seam side down to a baking sheet lined with a silicone mat or aluminum foil. (You may need two baking sheets for four stromboli.)
• Drizzle about 1 tsp. over the top of each stromboli, and rub it in to evenly cover the lavash. Bake in preheated oven for 15-20 minutes, until brown on the outside and cheese is melted.

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.