Tuesday, November 5, 2013

Pepperoni & Ham Stromboli

Fancy, fancy! This was from our exchange--I'm very impressed! A great one to add to your weekly menu or your own freezer!
Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°) 
1/4 cup vegetable oil
1/2 tsp salt 
4 to 5 cups all-purpose flour

The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.
1/4 lb thinly sliced ham
1/4 lb reduced fat or turkey pepperoni (regular is too greasy)
Dried basil
Dried oregano
4 slices provolone cheese
1 cup shredded mozzarella cheese
Extra Virgin Olive Oil

In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. Arrange provolone slices lengthwise down half of rectangle. Place ham on top and sprinkle with a little bit of basil and oregano. Arrange pepperoni slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Keep the filling about an inch from the bottom and side edges. Take that bottom one inch lip and roll it away from you over the filling. Continue rolling the dough and filling very tightly, trying not to allow air space in there as you roll. Roll until the filling is covered. Stop rolling and pull the back lip toward you over the top of the roll and start pinching the seam shut. Once you have sealed the seam, pinch the ends shut and fold up toward what will eventually be the bottom of the Stromboli; the seam side. Seal to bottom if you can. Turn your Stromboli over and using a sharp knife cut diagonal slits through the top layer of dough. This will vent the Stromboli while baking and reveal the filling, very pretty. If you do not vent you will have huge blow outs on the sides of the Stromboli during baking. Brush with oil if desired; sprinkle with oregano. Slide Stromboli onto hot stone/ baking sheet in oven (make sure it's on the center rack) and bake for 25-30 minutes, until deep golden brown.

Cool slightly; cut into 1-inch slices and serve with marinara sauce.