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Stomboli Recipe

   
 

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     Stomboli

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Marinara Sauce-
1 T olive oil
1/2 c diced yellow onion
3 medium garlic cloves, minced
1 28 oz can fire-roasted diced tomatoes
1/4 c shredded basil leaves
1 T chopped fresh oregano
salt, pepper
Stromboli-
 
1/2 lb pizza dough
1/2 c marinara sauce
1 1/2 c grated mozzarella cheese
any meats (ham, salami, pepperoni, etc)
1 egg, beaten
dried parsley & parmesan cheese (optional)
Pizza Dough-
One 1/4-oz packet Yeast, 2 tsp sugar
3 c flour, 1 T EVOO, 1 tsp salt

Instructions
Pizza Dough- Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass. Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
Marinara Sauce- Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes. Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper.
Stromboli- Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.


Originally Submitted
9/8/2013





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