Pizza Stromboli - Recipe

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PIZZA STROMBOLI

1 oz. dry active yeast (or 1 oz. cake yeast)
1 c. warm water
1 tbsp. sugar
2 tbsp. olive oil
2 1/2 c. all-purpose flour
for filling
1/2 lb of each ham, pastrami, pepperoni, hard salami
1/2 lb of sliced mozzarella cheese
1/2 lb of sliced provolone cheese

Make dough first.

Yeast mixture:

Combine yeast, warm water and sugar. Mix lightly. Float olive oil on top of yeast mixture. Yeast should stand for 10 to 15 minutes and be bubbly on top before use.

Assembly:

Take half of prepared dough and flatten it out in a rectangle as long as cookie sheet and 8 inches wide.

In the middle of the dough, layer fillings from one end to the other along the longest part of the dough. Beginning with ham, layer all the way down the center, then add next layer using mozzarella cheese, then layer pastrami, pepperoni, provolone, and finish with a layer of hard salami.

Fold dough as to enclose all ingredients. Put seam facing down on a very lightly greased cookie sheet.

Poke a few holes with fork in roll to allow for steam to escape.

Bake at 500 degrees till slightly brown. Do not preheat oven!

Takes about 10 to fifteen minutes to bake. Remove and allow to cool slightly.

Serve hot.

Enjoy!

May use a pizza sauce for dipping but I like it plain. Can subsitute real ham, pastrami with turkey ham, or turkey pastrami, hot capicola or proscuitto.

Submitted by: Anthony Gambino

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recipe reviews
Pizza Stromboli

· Jul 11 · #73048

Lisa (South Carolina) says:

This is a difficult recipe to review. I made it as written. Because the oven temp is supposed to be so hot, the meats released juices that leaked out of the vent holes and burned the dough in spots (yes, even in the short baking time). The dough was underdone in other spots. There were bites of it that were perfect and really delicious. I have made it several other times in a preheated oven and it was "okay" at best. The trick must be in the baking temperature and the position of the oven rack so it doesn't burn but completely bakes in the center. I may try this making smaller Stromboli instead of large ones. I really want this to be my favorite Stromboli recipe so I'm gonna keep trying.

· Jan 19 · #162943

Liz (Pennsylvania) says:

I love this recipe!

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