Recipe 6.1: Italian Stromboli
Recipe 6.1: Italian Stromboli
This is the first time I made Stromboli exactly like this and it was seriously so good; we had leftovers for a couple of days and I wanted them to never end.
My mom used to make Stromboli and I would always get so excited because it was one of my favorite meals. Thanks, Mom, for inspiring this delicious spin-off!
2 large balls pizza dough, room temperature
1 cup flour, for sprinkling
2 tbs. cornmeal
¼ lb. deli sliced pepperoni
¼ lb. deli sliced salami
¼ lb. deli sliced ham (reduced-sodium)
¼ lb. deli sliced mozzerella
¼ lb. deli sliced provolone
1 large can tomato sauce (NOT pasta sauce)
½ red bell pepper, sliced (save the other half of the bell pepper for Recipe 6.3!)
1 yellow onion, sliced
6 cloves garlic, minced and divided
3 tbs. olive oil
½ tbs. basil, parsley, oregano, red pepper flakes, salt, pepper
Preheat oven to 350 degrees. Heat a medium skillet over medium heat. Add 2 tbs. olive oil and heat. Add 4 cloves minced garlic and heat until soft and fragrant, 1-2 minutes. Add onion and allow to become soft and fragrant, 4-5 minutes. Add red bell pepper and cook until softened, 1-2 minutes.
In a small saucepan, heat 1 tbs. olive oil, entire can of tomato sauce, 2 cloves minced garlic, and ground basil, oregano, parsley, crushed red pepper, salt, and pepper. Stir to incorporate and bring to a simmer. Simmer 3-4 minutes, then remove from heat.
Add ½ cup tomato sauce mixture to the onion mixture and stir to combine. Remove from heat.
Meanwhile, roll out both dough balls. Working with one dough ball at a time, sprinkle dough with flour, as needed, so that it does not stick to your hands or the rolling pin. Dough should be thin, about a ¼ inch thick. Prepare a baking sheet by spraying it with non-stick spray and sprinkling with cornmeal. (You can cook both Stromboli on the same baking sheet.)
Prepare Stromboli. Layer meat down one side of the dough (you do not want it to be centered. Make layers about 2 inches from the edge of the dough.). Lay down one item at a time, in a single straight line running the entire length of the dough: pepperoni, ham, provolone, salami, mozzarella. Spoon tomato and onion mixture over the top (split mixture equally between the two Stromboli).
Crack an egg into a small bowl. Mix with a fork to break yolk andcombine. Use a basting brush to brush the 2 inch edge with egg wash. Roll dough into a cylinder: start at the edge without the egg wash and begin rolling. Tuck in the ends as you go so that the filling is entirely contained by the dough. Press all ends tightly to seal. Once both Stromboli are rolled, lay them on the prepared baking sheet.
Use a basting brush to brush egg over the top and sides of the Stromboli. Cut two lines to vent in the top of the Stromboli (so that it doesn’t explode if the filling gets too hot!). Bake 15-20 minutes, or until both Stromboli are golden brown and the exterior dough is crisp. Remove from oven and allow to rest, 10 minutes.
While Stromboli bakes, spoon reserved tomato sauce into 4 small bowls. Once baked, slice Stromboli thickly and serve alongside a small bowl of tomato sauce for dipping. I hope you love your dinner (and the following lunches…) as much as we did!