Stromboli aren’t something that I make very often, but I should make them more. Like calzone, they are pretty versatile and you can make them with a slew of fillings. They can be eaten warm or at room temperature and I personally think that they are a great alternative to a sandwich on a picnic. I made these with a sourdough (had to feed Alice!) but you can make it with a yeast pizza dough or even a store bought dough.
Ingredients
for the Dough
3 cups bread flour
1/2 cup ripe sourdough starter
1 1/2 cups water, room temperature
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons table salt
Vegetable oil spray
for the veggie filling
1/4 cup olive oil, plus more as needed
1 1/2 cups small sliced red onion
3 teaspoons minced garlic
1 cup match-stick sliced kohlrabi
1 cup match-stick sliced carrots
1 cup sliced green bell peppers
1 cup sliced red bell peppers
1 cup sliced zucchini squash
1 cup sliced summer squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
8 slices provolone or mozzarella cheese (or a combination)
for the Meat Lovers filling
1 tablespoon olive oil
1 cup red onion, diced
3 teaspoons minced garlic
2 cups Italian sausage, casing removed if links
4 slices deli ham
8 slices provolone or mozzarella cheese (or a combination)
for baking, garnish and serving
1 egg, beaten with 2 tablespoons milk, for egg wash
coarse pretzel or sea salt
chopped basil for garnish (optional)
marinara sauce, for dipping (optional)
This will make two Stromboli (one of each in this case)
Directions
For the dough: Whisk together flour and salt in a medium bowl. Add starter, room-temperature water and olive oil, and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes. Sprinkle salt over dough and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes.
Place garlic, sun-dried tomatoes and basil in the middle of the dough ball. Using your wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle, integrating the basil and garlic. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and let dough rest for 10 minutes. Spray bottom of 13 x 9-inch baking pan liberally with oil spray. Transfer dough to prepared pan and spray top of dough lightly with oil spray.
Gently press dough into 10 by 7-inch oval of even thickness. Cover pan tightly with plastic and refrigerate for at least 16 hours or up to 24 hours.
Make your fillings. For the veggie, set a large sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the carrots and kohlrabi to the pan and sauté until the carrots are lighter in color and lightly charred, another 4-5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, garlic and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and let cool completely before using in the Stromboli.
For the meat lovers, set a large sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Crumble in the Italian sausage and cook until rendered. Remove to a paper towel lined plate and cool completely.
Remove the dough from the fridge and let come to room temperature. Divide the dough in half and roll out the first to an 8 x 14- inch rectangle. For the veggie one, line the cheese slices on top of the dough, starting at one side. It should basically cover the dough (don’t worry if there are some gaps). Top with a thin layer of the veggie mixture. Roll up on the long edge, jelly roll style (don’t roll too tightly!) and pinch together tightly at the seam and the ends. Place on a silpat or parchment lined baking sheet, seam side down.
For the meat lovers, roll out the other half of the dough. Line the cheese slices on top of the dough, starting at one side. It should basically cover the dough (don’t worry if there are some gaps). lay down the ham slices (it will only cover some of the rolled out dough). Top with a thin layer of the Italian sausage and onion mixture. Roll up on the long edge, jelly roll style (don’t roll too tightly!) and pinch together tightly at the seam and the ends. Place on a silpat or parchment lined baking sheet, seam side down.
Cover with a clean dish towel and let rise one final time, until slightly puffy, about 1 hour, while the oven heats. Heat oven to 400F.
Just before baking, brush each Stromboli with egg wash and sprinkle with a little bit of coarse salt. Cut a few slits in the top to vent (otherwise your Stromboli will have a large crack, or will even come undone). Bake for 20-25 minutes or until golden brown on top. slice into 2-inch pieces, sprinkle with freshly chopped basil and serve with warm marinara sauce or room temperature.
