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Add a photoDelicious stromboli that will satisfy everyone from parents to kids. The filling can be easily changed to vegetarians and use spinach, mushrooms, etc for a equally delicious meal.
Ingredients
- Dough ingredients
- 1 package active dry yeast
- ¼ cup water
- 1 tsp. Sugar
- 3.5 cups, bread flour
- 1 tsp. Salt
- 1 tsp. Dry basil
- 1 tsp. Dry oregano
- Dash fresh ground pepper
- 1 ¼ cup milk
- 4 tbsp. Stick margarine
- 1 tbsp. Extra virgin olive oil
- Stuffing ingredients
- 3 Italian sausage links, chopped into bite size pieces
- 12 â 16 oz. Pancetta (Italian bacon), chopped into bite size pieces
- 1 med yellow (sweet) onion, chopped
- 6 Portobello mushrooms, chopped
- 1 tbsp. Extra virgin olive oil
- 4 garlic cloves, peeled & chopped
- 8 oz. smoked mozzarella, chopped
- 4 oz. mozzarella cheese, shredded
- 4 oz. colby jack cheese, shredded
- 4 oz. italian cheese (parm, asiago, provolone), shredded
- 1 handfull basil leaves, chopped
- ½ handful oregano leaves, chopped
- Topping ingredients
- 3 tbsp. Extra virgin olive oil
- 3 sprigs rosemary, no stems
- 1 tsp. coarse salt
- 1 tsp. fresh ground pepper
- Freshly grated parmesan regiano
Directions
- Sprinkle yeast into water heated to 110ï¡ â 120ï¡, add sugar. Stir to dissolve then leave for 10 minutes
- Melt margarine and let sit so the temperature does not exceed 110ï¡ when combined with flour mixture.
- Mix the flour, salt, basil, oregano, and pepper in a large bowl.
- Make a well in the center and pour in the dissolved yeast, oil, and milk.
- Knead in a mixing bowl (speed 2) until dough is smooth, silky and elastic not clinging to sides of bowl
- Note: Do no knead longer than 5 minutes in an electric mixer
- Put dough in a clean, oiled bowl and cover with a dish towel.
- Let rise until doubled in size 1 ½ - 2 hours.
- In a sauté pan add Italian sausage, pancetta, onion, garlic, mushrooms and olive oil.
- Note: Brown the meats being careful not to burn the onion / garlic.
- Note: Once done set aside if longer then 2 hours put in refrigerator.
- Cut the smoked mozzarella, basil leaves, and oregano leaves, then set aside until dough has risen
- * After the dough has risen
- Punch down and chafe dough for 5 minutes, then let rest (covered) for 10 minutes
- Shape the dough into a 14in x 8in rectangle. Cover and let rest for 10 minutes
- Spread the stuffing ingredients evenly over the dough.
- Roll the dough like a swiss roll, starting at one side of the shorted sides, but without rolling too tight.
- Place on a non-stick cookie sheet. Use a skewer or carving fork to pierce several holes through the dough to the baking sheet. Sprinkle 1 tbsp. of olive oil over the top, coarse salt, rosemary, and pepper.
- Bake in a pre-heated oven at 375 degrees for 45 - 60 minutes or until golden. Cool slightly, then drizzle the remaining olive oil over the top
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 18 servings | |
| Calories 380 | |
| Calories from Fat 181 | 48% |
| Total Fat 20.39g | 25% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.46g | |
| Cholesterol 57mg | 19% |
| Sodium 1175mg | 49% |
| Potassium 406mg | 12% |
| Total Carbs 26.51g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.44g | 2% |
| Protein 22.34g | 36% |
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