Stromboli
If you’re entertaining this weekend for the grand final, then this is a great recipe to feed a crowd. Stromboli is a rolled pizza that was created by Italian Americans in Philadelphia. You can fill it with whatever you fancy – we kept ours simple and opted for cheese, pepperoni, and salami but you can be as creative as you like. You can make Stomboli in advance and store in the fridge overnight, so you just have to bake it on the day of serving.
How long will it take?
2 ½ hours
What’s the serving size?
Makes 2 x 30-centimetre stromboli
What do I need?
For the Dough
- 320 mL warm water
- 7 g packet instant yeast
- 1 tbsp caster sugar
- 2 tbsp olive oil
- 1 tsp salt
- 450 g plain flour, plus extra for dusting
For the Filling
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 150 g thinly sliced pepperoni
- 150 g thinly sliced salami
- 100 g cheddar, grated
- 200 g mozzarella, grated
- 100 g Parmesan, grated
- 1 egg, beaten
- 2 tbsp Italian parsley, chopped
- Sea Salt
How do I make it?
- Add water to the bowl of a stand mixer fitted with a dough hook. Sprinkle over yeast and sugar and whisk to combine. Set aside for 5 minutes.
- Add olive oil, salt, and flour and beat on low speed for 7 minutes until the dough comes together and is soft.
- Add a little olive oil to a large bowl and transfer the dough to the bowl. Coat the dough all over lightly with olive oil, then cover with a clean tea towel and set aside to rise in a warm spot for 1 hour, or until doubled in size.
- Preheat oven to 200C. Line 2 baking trays with baking paper.
- Punch dough down and divide into 2 pieces. Lightly flour a work surface and rolling pin and roll each half of dough into a 25 x 40-centimetre rectangle.
- Combine melted butter and garlic together and spread over the dough. Add some pepperoni and salami, leaving a 5-centimetre border around the edges. Combine cheddar, mozzarella, and Parmesan in a bowl and sprinkle a layer over the pepperoni and salami. Continue layering pepperoni, salami, and cheese until all the meat is used. Reserve some cheese for the top of the stromboli. Brush border with some beaten egg and slowly roll the dough into a tight log.
- Transfer stromboli to prepared baking trays and brush the top with beaten egg. Sprinkle over remaining cheese and some sea salt, then cut 4 slits in the top of the stromboli to allow steam to escape when cooking.
- Bake for 30 minutes, or until the crust is golden brown and the cheese is melted. Remove from oven and set aside to rest for 5 minutes before cutting. Garnish with parsley and serve.
