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Stromboli Recipe
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Stromboli Recipe By Anthony Baker
Italian cured meats, peppers and Mozzarella rolled up in homemade Italian bread!
recipe - printer friendly version
Prep time: Approx. 30 min. (However, you will want to start this early in the morning because the bread dough is going to take at least 3 - 4 hours with the rising of the dough)
Cook Time: 40 minutes
Yield: (3) Strombolis and (1) loaf of Italian bread.

Stuff you will need to make
Anthony's Stromboli:

Ingredients:
  • For the filling:
    1/4 lb. Genoa Salami (sliced very thin, almost falling apart!)
  • 1/4 lb. Pepperoni (sliced very thin, almost falling apart!)
  • 1/2 lb. Honey Baked Ham (sliced very thin, almost falling apart!)
  • 8 oz. Package of Mozzarella Cheese (Whole milk Polly-O brand!)
  • 1 Jar of Roasted Red Peppers (The kind that is marinated in garlic and olive oil)
  • 1 Jar of Pickled Pepperoncini (You can also use banana peppers but pepperocinis have a nice kick!)
  • You can also use Mortadella and or Capicola (both sliced very thin. What I have listed above is my favorite combination of ingredients)
  • For the bread:
  • See all the ingredients listed in my Italian Bread recipe.
    ( That is the bread you will be using for the Stromboli.)






~ See below for VERY detailed recipe instructions...


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Anthony's Stromboli
OK, are you ready? Here we go....
Read on for Stromboli Recipe instructions...


First
Good Italian bread is an extremely important part of a good Stromboli! So the first step to this recipe is to my my Italian bread dough. You follow all the details to making the bread until you get to the point of forming the bread into loaves for baking. Then you follow the instructions below for the filling and baking of the Stromboli.

Next
After the second rising of dough as spelled out in my Italian bread recipe you will need to form the dough into (4) balls. Cut the dough up into (4) even sized balls, briefly work with the dough to form a nice ball. Cover three of the balls with a damp kitchen towel so the extra dough does not dry out while you are working with the dough. I recommend getting a flour shaker. This will help you as your working with the dough. using a rolling pin, roll out the dough into a piece approximately 14"x11". I recommend flipping the dough over a couple times while rolling and sprinkling the board and the dough with flour each time so the dough does not stick to the board or the rolling pin.

Next
Now it's time for the filling. I recommend using Genoa Salami, Pepperoni, Baked Ham, Mozzarella Cheese, Roasted Red Peppers and Pepperoncini for the filling. When you get the meats, make sure you get it slice very thin. I like to tell them to make it newspaper thin and usually does the trick :-)

Next
Lay down the meats one layer at a time. First the Ham. Enough for one layer with each piece slightly overlapping. Then the Genoa Salami, then the Pepperoni both in the same method as the ham.

Next
Add shredded Mozzarella Cheese. You just want to use enough to almost cover the meats. If you use too much cheese your Stromboli will explode during baking. Which is not the end of the world, just won't look nice for presentation but will still taste amazing! Try to avoid exploding Strombolis.

Next
After you have added the all the meats and cheese, you will need to roll up your Stromboli. This will take approximately 3 - 4 folds. The last fold you will need to stretch the edges a little bit so you can end up with an even seem. You then need to pinch the seam together so the dough is sealed tight along the entire seam.

Next
Place the Stromboli on a cookie sheet seam side down. Reform the Stromboli as needed after placing onto cookie sheet. prior to placing the Stromboli on the cookie sheet I spray the cookie sheet with oil and then sprinkle cornmeal on top of that.

Next
Once the Stromboli is on the cookie sheet, you need to add a lot of holes with a fork in the top of the Strombolis. Then add an egg wash. To make the egg wash you need to mix (3) egg whites and 1 tbsp. of water in a small bowl. In case you've never done this, check out this video on How To Separate Egg Whites.

Next
No brush on the egg wash over the Stromboli being sure to cover the entire surface of the Stromboli. The lightly score with a knife putting tiny slits at an angle. Check the photos to see what this should look like.

Next
No you want to let the Strombolis rest for about 15 minutes. Note, I am making this recipe with my Italian bread recipe so you will have enough dough for four loaves of bread. So I usually use two cookie sheets with two loaves on each. One with two Strombolis and one with one Stromboli and one loaf of plain Italian bread. You can never have too much Italian bread laying around the house :-)

Next
Now you will place the Strombolis in an oven preheated to 375 degrees F. Cook for 20 minutes, then take out of the oven and give the loaves another egg wash and then place them back in the oven for another 20 minutes. Watch the bread during the last minutes. You may have to take them out a few minutes earlier.

Next
When they are done baking, take them out of the oven and let them cool on cooling racks for at least 15 minutes. 30 minutes if you can withstand the temptation to dive in! i recommend slicing the loaves up into 1-1/2" - 2" thick slices and server on a plater or right off the cutting board.


That's it! You're done..... Easy as Pie!


Anthony's Stromboli
Anthony's Stromboli
Anthony's Stromboli
Anthony's Stromboli
Anthony's Stromboli
Anthony's Stromboli



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