Pepperoni Stromboli
Drygast, 2024-03-05
Rolled pizza dough with pepperoni and cheese
- Servings4 Portions
- AllergensEggs, Milk, Wheat
- Prep Time15 min
- Rest Time60 min
- Cook Time30 min
Here comes a slightly different way to use pizza dough. Stromboli works well at a party if you cut it into 2cm thick slices and let people pick, but of course you can eat it for lunch and that's what I mean by 4 servings in this recipe. If you serve it as an appetizer at a party, I only count one slice per person and then you can easily count 12 slices.
Stromboli was created by Italian Americans in the area around Philadelphia. The name comes from an island off Sicily.
In this recipe, I make my own pizza dough and use tomato sauce that I prepare myself, but if you want to take some shortcuts, you can instead buy ready-made dough and ready-made pizza/pasta sauce and thus cut the time and amount of work quite a bit. I also see this as a basic recipe that can be modified based on what ingredients you have at home.
I have also seen that people sometimes refer to Stromboli as "garbage bread" because you use any leftovers (or just various ingredients that you like) as filling. Some other ingredients I've seen used in stromboli are: sausage, mushrooms, peppers, olives, bacon, onions and more.
Store in an airtight container in the fridge where it will last 3-4 days.
Strombolin can also be frozen. Then cut it into slices and freeze them as separate pieces (easier and faster to thaw small pieces than a large lump).
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2743.87 kcal | 685.97 kcal | 248 kcal |
| Carbohydrates | 234.34 g | 58.58 g | 21.18 g |
| Fat | 135.31 g | 33.83 g | 12.23 g |
| Protein | 129.56 g | 32.39 g | 11.71 g |
| Sugar | 22.9 g | 5.73 g | 2.07 g |
| Salt | 19.03 g | 4.76 g | 1.72 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- In a foodprocessor with dough hook - mix lukewarm water and yeast. Leave it for 10 minutes.
- Start the machine and add sugar, flour, olive oil and salt.
- Let the machine knead the dough for 10 minutes.
- Cover the dough with plastic wrap and leave at room temperature for at least 1 hour, until the dough has risen to double its size.
- Preheat the oven to 200°C.
- With a little extra flour, stretch and roll out the dough into a rectangle (about the size of a baking sheet).
- Cover the dough with pepperoni. Leave some space for the edges. On one long side - leave a little more space.
- Spread the tomato sauce on top of the pepperoni and then spread the cheese on top of the tomato sauce.
- Roll everything up and make sure to press the sides together.
- Move everything to a baking tray with baking paper. Make sure the seam is down and ends up under the roll on the plate.
- Brush the dough with beaten egg. Sprinkle the spices over the roll.
- Cut a few slits on the top and top with parmesan.
- Bake at 200°C, 20-25 minutes until the dough and cheese are colored. There may be some cheese and fat leaking from the pepperonin, but that's ok.
- Let the stromboli rest at room temperature for 15-20 minutes.
- Serve with fresh oregano and more tomato sauce for dipping.