Karen’s Stromboli

Karen’s Stromboli
Great for the day before, when everyone is wrapping presents, or the day after, when nobody wants to cook or sit at a table but everybody wants to nosh. This recipe makes enough for one stromboli; make extra and freeze.
  • For the dough
  • 2 cups bread flour
  • 1 teaspoon instant or rapid-rise yeast
  • ¾ teaspoon salt
  • 2 tablespoons olive oil (plus extra for the bowl)
  • 1 cup warm water
  • For the filling
  • 1 pound thinly sliced spicy capicollo
  • ½ pound sliced provolone (You can really use anything, as long as it is not wet. The original recipe calls for jarred roasted red peppers (dried and chopped), but if using spicy capicollo, it is enough spice. If using ham or a salami, you can add spice by sprinkling with dried red pepper flakes.)
  1. Dough
  2. Pulse the flour, yeast, and salt in a food processor with a dough blade. With the food processor running, pour in the oil, then the water, and process until a rough ball forms (about 30 seconds).
  3. Let the dough rest for 2 minutes, then process for another 30 seconds.
  4. Turn out into a lightly floured work surface and knead by hand to form a smooth ball (about 5 minutes), adding flour as needed to keep the dough from sticking.
  5. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise until doubled (about an hour).
  6. Deflate the dough with your fist and turn it out onto an unfloured work surface; reshape into a ball.
  7. Spray plastic wrap with spray oil and wrap and let rest for 15 minutes before rolling and filling.
  8. Assembling
  9. On a lightly floured work surface, roll the dough into a rectangle about ¼ inch thick.
  10. Place a layer of meat, a layer of cheese, and another layer of meat on the dough, leaving a 1-inch border. Brush the edges with water, roll into a cylinder, pressing the edges to seal.
  11. You can wrap in plastic wrap and refrigerate (for 24 hours) or freeze at this point.
  12. Baking
  13. Place on a cookie sheet, lined with parchment paper, seam-side down. If frozen, thaw before baking.
  14. Brush with egg.
  15. Spray or drizzle tinfoil with oil and lay loosely over top of the stromboli. After 25 minutes, remove tinfoil and bake another 20 minutes until golden.


Leave a Reply

Your email address will not be published. Required fields are marked *