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A delicious dish from !

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I tried my hand at making some stromboli today, and for those of you who don't know what that is, it's basically a pizza pocket of sorts (but all fresh and homemade). I layered this with fresh provolone, ham, fresh parsley, mozzarella cheese, and mushrooms, and created a braid pattern overlapping the dough so the heat could escape and not make the dough too puffy. I served it with fresh marinara, as tradition. Here's the recipe:

What You Need:

-For the Dough-

4 cups all purpose flour
2 tsp. salt
1 tsp. sugar
1 package rapid rise yeast (or about 2 1/4 tsp yeast)
1 1/2 cup water, warmed to about 100-120 degrees/warm to the touch
Italian seasoning
Garlic powder
Crushed red pepper
Ground black pepper

-Filling-

*You can use whatever you see fit, but I use the following*

4-6 slices provolone cheese
8-10 slices ham
1/2 cup fresh parsley, diced
2 tbsp. minced garlic
1/2 cup or 4-6 slices fresh mozzarella
1/4 cup fresh baby bella mushrooms

Recipe:

For the dough, begin by adding the 4 cups of flour together with the salt and seasonings. Whisk well. In a small bowl, combine the yeast, sugar, and water together, stirring once. Let sit for about 10 minutes or until the yeast begins to rise and form bubbles. Pour the yeast mixture with the flour. Add until a dough begins to form, kneading properly. Add extra tablespoons of water or olive oil to form a firm, yet soft dough.

Transfer the dough to a floured surface, and knead for about 6-8 minutes until the dough is stretchy. Transfer to a lightly greased mixing bowl and turn once to coat. Cover with a towel or foil. Set your oven to the lowest setting (sometimes just called warm), and place inside to let rise for about one hour.

After the hour, take the dough out to the same floured surface and knead again for a few turns. Punch the dough down first to let out the air, and then return to the same bowl. Let rise in the oven for 30 minutes.

After the 30 minutes are up, turn off the oven and punch down the dough once more. At this point, the dough is ready to be used immediately, or can be stored in the fridge until later.

For the stromboli, roll out the dough on a floured surface to an approximate 11 x 14 rectangle. Transfer the dough to a baking sheet lined with foil, and begin adding your toppings. When finished, cut lines one inch apart on each side, and begin braiding from the thickest point down to the thinnest. Be sure to stretch the dough down diagonally each time in a criss-cross pattern.

Set the oven temperature to 400 degrees F, and bake for 15 minutes, or until golden brown. Let cool and serve warm with fresh marinara.

Enjoy! :D

-Baked in the kitchen of:

-Huttser Coyote

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being