Stromboli With Salami Capocollo And Provolone Food

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.

STROMBOLI WITH SALAMI, CAPOCOLLO AND PROVOLONE

Steps:

• For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
• Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
• Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
• For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
• Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
• Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn't over cook!).
• Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.

STROMBOLI

Steps:

• Preheat oven to 400°F.
• Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
• Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.