The Guardian

Friday, April 5, 2013

Pepperoni Stromboli











 
Pepperoni Stromboli
 
 
Usually I make Stromboli and Pizza's on Friday. Tonight I only made stromboli..haha. Oh well, it will have to do. This is so easy to make and such a better alternative than ordering pizza or Stromboli's out. At least you put your TLC into it and the dough can be made before work and the stromboli can be made when you get home. The kids will LOVE putting this together...I know mine do. Enjoy!!
 
Ingredients:
 
3 1/2 cups of flour plus 3 tablespoons
1 1/2 cups of warm water mixed with 2 tablespoons of Yeast
A splash of Olive Oil
A dash of salt

3/4 sliced pepperoni (Thin)
2 Cups of Mozzarella Cheese
1 Egg Beaten (For an egg wash)
1 Cup of extra Flour for rolling dough out and use a handful on rolling pin too.

Directions:

Mix together Yeast and warm water in a 2 cup measuring cup and beat well with a whisk. Add this to the bowl of the mixer with the salt, and flour. Using dough hook, mix ingredients well. You want your dough to completely leave the bowl and stay on the hook without being tacky or sticky. If it is too sticky, add more flour by the tablespoon. Once The dough is done, take out of mixer and rub with the olive oil. Just a splash of olive oil...no more. Then take roll and transfer to a glass mixing bowl. Take a piece of plastic wrap and spray with cooking spray and then cover the glass bowl. You are doing this because if the dough rises to the plastic, it won't stick to it because you have sprayed it. Then cover the bowl with a cloth and let sit for 2 -4 hours. I have even let my dough sit longer depending on my work schedule. When you are ready to make the Stromboli, Pre-heat oven to 350 and then flour a work surface and rolling pin liberally. Take dough and massage it for a few minutes. Then you are going to roll the dough out like the picture above. Layer the dough with the pepperoni and then the cheese. Roll the dough up very carefully. Place the stromboli on a baking sheet. Beat one egg very well and paint the Eggwash on the stromboli. Take a knife a make slices onto the top of stromboli so that the Stromboli can breath while cooking. Cook for 45 minutes up to 1 hour depending on how toasty you want the stromboli to look like. I usually do 1 hour. Take out of the oven and let sit covered for 10 minutes before serving. Enjoy!!