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- Prep Time: 20 m
- Cook Time: 35 m
- Total Time: 55 m
- Servings: 82 strombolis
Italian Bread Dough (Makes 1 1/2 lbs.)
- 1¼ cups warm water 110° F
- 1½ teaspoons sugar
- 2½ teaspoons active dry yeast
- 1½ cups bread flour
- 1½ cups all-purpose flour
- 1½ teaspoons salt
- olive oil
Classic Italian Stromboli
- 1½ pounds Italian bread dough
- 1/3 cup tomato sauce
- ¼ pound thinly sliced capicola ham
- ¼ pound thinly sliced Genoa salami
- ¼ pound thinly sliced sandwich pepperoni
- ¼ pound sliced provolone
- 2 cups grated mozzarella cheese
- 1 egg beaten
- cornmeal for dusting
- dried oregano
- marinara sauce for serving
- If you are making your own bread dough, pour the warm water into the bowl of a stand mixer. Add the sugar and stir to dissolve. Sprinkle the yeast over the water and mix until creamy. Let the mixture sit for 2 minutes. The yeast should foam a little. If it doesn’t, your yeast could be inactive. Start again with fresh active yeast.
- Add the flours and salt and mix well, using the dough hook attachment. Mix well until a tight ball is formed. Knead the dough for 10 to 15 minutes.
- Brush the dough ball with olive oil on all sides and place it in a large bowl, covered with a clean kitchen towel. Place a sheet tray on the bottom rack of your oven and fill it with boiling water. Place the bowl of dough in the oven on a rack above the sheet pan of water, close the oven door and let the dough rise in this warm moist environment for 1 to 1½ hours, or until doubled in size.
- After the dough has risen, punch it down to remove any air from the dough and divide it in half, shaping each half into two balls. Let the balls of dough rest again for at least 30 minutes. Then, roll each ball out into a 14-inch x 11-inch rectangle.
- Spread the tomato sauce over the rectangles, leaving a 1-inch border around the edges. Layer half of the ingredients on each rectangle in the following order: Capicola ham, genoa salami, pepperoni, provolone cheese. Sprinkle the grated mozzarella cheese on top.
- Starting with one of the long ends of dough, roll each stromboli into a log, tucking in the short ends and pinching the seam to seal shut.
- Sprinkle some cornmeal on a baking sheet and place Stromboli, seam side down, on the sheet. Brush the top with a little beaten egg and sprinkle with dried oregano. Make four slits across each stromboli to vent. Transfer the sheet to the oven.
- Bake at 375°F for 30 to 35 minutes. Let the stromboli stand for at least 5 minutes before slicing. Slice with a serrated knife in a sawing motion.
- Serve with additional marinara sauce on the side.
Amount Per Serving
Calories 491 Calories from Fat 225
% Daily Value*
Saturated Fat 11g55%
Vitamin A 390IU8%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.