Our Bellies Were Full of Stromboli

Our Bellies Were Full of Stromboli

Last weekend, I pinned this delicious looking stromboli. You see, I cannot resist oozing cheese. I just. can’t. do. it. So, I didn’t. And what did I say as I handed Matt his plate of homemade stromboli with the most melt-in-your-mouth crust surrounding piping hot spicy pepperoni, savory green peppers and sweet onions with a large dash of crushed red pepper flakes? “You’re gonna love me, baby.” This homemade crust is easy peasy, and I made a little homemade marinara as a dip. (Just cut up some tomatoes–organic, of course, those things are laden with pesticides–throw them in a pot with some garlic, pepper and salt and heat. Then, I just used my immersion blender to make it smooth!) Ooey, gooey and perfect!

Homemade Stromboli
via burnmenot.blogspot.com

Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°)
1/4 cup vegetable oil
1/2 tsp salt
4 to 5 cups all-purpose flour

The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.
1/4 lb thinly sliced ham
1/4 lb reduced fat pepperoni
Dried basil
Dried oregano
4 slices provolone cheese
1 cup shredded mozzarella cheese
Extra Virgin Olive Oil

In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. (I froze the second portion for a later date.) Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.

Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.

I followed the recipe exactly, but I did substitute pizza toppings. I used spicy pepperoni (a LOT), green bell peppers and onion (half a bell pepper and half an onion for each loaf). I did, however, deviate from the recipe when she said, cut into 1-inch slices. One inch?!? No way. Each loaf makes enough for 4 servings (or 3 if you’re Matt, Elissa & Lydia ;). So, if you make both loaves, you’ll have 8 servings, give or take a little depending on who’s eating.

(BTW, does anyone know the difference between stromboli and calzone? Are they the same? Does stromboli mean the specific toppings?)

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