Italian Stromboli

So just to give everyone a heads up, I hated having to write in two different blogs, so I'm merging my family blog, and recipe blog all into one, so you'll get yummy recipes, and fun family stories all mixed into one, a long with whatever else I feel like blogging about, whether it be fashion, photography, food, life, it's all going to happen from now on right here!

To kick off the start of this all in one blog, I'm going to share with you a recipe I made last week that Derek and I LOVED! It was amazing! I could go on and on in a whole separate post on just how good the bread in this recipe was! This will definitely be made again, and again, and oh yes, again!

This recipe was originally from Budget Bytes
1 tsp active dry yeast
1 tbsp sugar
3/4 cup warm water
1 tsp salt
1/2 tbsp olive oil
3 cups all-purpose flour
1/3lb salami
6 slices provolone cheese
1/2 cup banana pepper slices
2 tbsp oilve oil
1 tsp Italian seasoning

Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth. 

Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size. 

Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12x18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.

Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the stromboli to rise for about an hour.

Preheat the oven to 400 degrees. Bake the stromboli for 25 minutes or until golden brown on top. Slice the stromboli into 12 pieces, about 1.5 inches each. 

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