Stromboli

By á-30

Ingredients

• Dough
• 1 1/4 cups warm water (105° - 115°F)
• 1 tablespoon yeast
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 teaspoons salt
• between 3 1/2 - 4 cups flour
• Fillings (mix and match as you like)
• 1/2 about 1/2 pound thinly sliced meats such as ham, salami, turkey, pepperoni, etc.
• 1/4 about 1/4 pound sliced cheese (I like Provolone, but use what you like)
• 1/4 cup grated hard cheese like Romano or Parmesan
• Other Options
• thinly sliced tomatoes
• thinly sliced onions
• thinly sliced bell peppers or roasted bell peppers
• chopped black or green olives
• roasted garlic
• fresh or dried basil and/or Italian seasoning
• 1 egg, beaten
• 2 teaspoons sesame seeds or poppy seeds (optional)

Preparation

Step 1

Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.

Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).

Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in Photo 1, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll (photo 2). Pinch the edges of the seam and tuck the ends under.

Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so, as shown in photos. Brush top of loaf with beaten egg, avoiding the area in the slashes. poppy seed