Sometime last year or may be it was the year before a friend came to visit and together, my foodie friend and I, we excitedly flipped through my enormous stacks of Cuisine at Home magazines deciding what we’d cook that week.
One of several that we chose was Stromboli.
According to the article in Cuisine, stromboli isn’t an Italian invention at all, but an American one, created by an American on an island off of the Italian coast during the filming of Ingrid Bergman’s movie… Stromboli. I’ve never heard of the movie either, but I’m thankful for this recipe as it’s become my go-to meal in a pinch and I tend to take it everywhere.
Lunch for a friend? Stromboli. Pot luck? Stromboli. Quick and easy dinner, a way to use up leftovers, a fun “make your own” night, Tween sleepovers… Stromboli.
It’s quick. It’s easy. It’s delicious. It’s even great for breakfast and your only limits are what’s in your fridge and your imagination.
So, you want the recipe? I thought so. This is a keeper.
1. Combine and set aside for 5 minutes. The mixture should foam and bubble.
~ 1/2 cup warm water
~ 1 1/2 t. active dry yeast
~ 1/2 t. sugar
2. Combine in a food processor.
~ 2 cups all-purpose flour
~ 1 cup bread flour
~ 1 t. kosher salt
3. To the flour mixture add:
~ Yeast mixture
~ 3/4 cup warm water
~ 1 T. olive oil
4. Process until the dough forms a ball.
5. Knead dough on a lightly floured surface to form a smooth ball. (2 minutes)
6. Place the dough in an oiled bowl and turn to coat. Cover tightly with plastic wrap and put it in the refrigerator for 4-12 hours. (A bit longer is ok)
7. After refrigerator rise, remove the dough from the fridge, punch down, and allow to rise again and come to room temperature, 1-3 hours. I’ve found that the longer I let it rest at this point, the more pliable and easy to roll it become when it’s time to fill, so though 1 hour is ok, 2 or even 3 is better.
8. Punch down again, place on a floured surface and roll into a large rectangle. Or, divide the dough in half or quarters and roll each part individually. I like to double this recipe, then divide it up into as many as 8 sections and allow each person to fill their own.
9. Cover the stromboli dough with your toppings leaving just the edges clean, roll, and seal the ends.
10. Sprinkle cornmeal on a cookie sheet before placing your stromboli on it.
11. Brush your stromboli with beaten egg and cut horizontal vents into it.
12. Bake for 15-20 minutes. Serve with marinara or other sauce of choice.