
Stromboli
Ingredients
- 1 garlic cloves, minced
- 300g passata
- 2 cups of shredded mozzarella
- ¾ cup parmesan
- 150g double smoked leg ham
- 200g pepperoni salami, skin removed and thinly sliced
- 1 tbsp olive oil, plus extra
- 1 tsp dried oregano
- 1 egg, whisked
- Salt and pepper
- Dough:
- 1 × 7g sachet of instant yeast
- 1 tsp sugar
- 350ml luke-warm water
- 500g wholemeal bread and pizza flour, sifted
- Fine semolina, for dusting
Method
- To make the sauce, fry garlic in oil. Pour in the passata and season with salt and pepper and bring to the boil. Turn down to a low heat and cook for 10-15 minutes to reduce and thicken.
- Mix the yeast with the sugar, about 50ml warm water and a pinch of flour. Leave in a warm spot for about 10 minutes to activate the yeast and so it becomes foamy.
- Season the flour with a good pinch of salt then make a well in the centre and pour in the yeast mixture. Gradually pour in the remaining warm water, stirring to form a dough, then knead for ten minutes until soft and elastic. Alternatively, knead with a dough hook attached to a stand mixer for 5 minutes. Roll into a ball, place in an oiled bowl and cover with cling film. Place in a warm spot to prove for about an hour or until doubled in size.
- Preheat the oven to 220°C or as hot as your oven goes.
- Dust a large surface with semolina and knock the pizza dough back. Using a rolling pin roll the dough out into a rectangle that is roughly 40 cm x 30 cm. Transfer to a large flat tray lined with baking paper.
- Spread approximately 1/2 cup of the tomato sauce over the dough, leaving a 2 cm border. Top with pepperoni and ham then sprinkle over cheese and oregano. Fold in the shorter sides, rolling into a sausage, seam side down. Flatten slightly then brush with egg and sprinkle with extra oregano.
- Bake for 15-20 minutes until golden. Rest for 15 minutes before slicing.