Boli Buns

Name: Boli Buns
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-6
Cuisine: Italian
Ingredients: DOUGH; 1 pkg yeast 2 1/4 tea; 1 1/4 c warm water (100 degrees); 1 pinch sugar; 2 Tbsp extra virgin olive oil plus more; 1 1/2 tsp salt; 3 c ap flour plus more; FILLINGS 1; 1 large onion, cooked to soften; 4 oz mushrooms, cook; 1 c frozen spinach thawed and drained; 1 pinch red pepper flakes optional; 1 clove garlic, minced and cooked; mozzarella cheese; pecorino romano cheese; FILLINGS 2; 1/2 lb deli pepperoni; mozzarella cheese; pecorino romano cheese

By Jennifer S
@JenniferMS

There is a place here in town that serves boli buns which is just Stromboli sliced in 1 1/2 inch pieces and baked. My family gets it all the time so I tinkered with my Stromboli recipe to make it work. Now I can use up any leftovers in my fridge at the end of the week and satisfy everyone without much cost.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

4-6

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

DOUGH
1 pkg

yeast 2 1/4 tea
1 1/4 c

warm water (100 degrees)
1 pinch

sugar
2 Tbsp

extra virgin olive oil plus more
1 1/2 tsp

salt
3 c

ap flour plus more
FILLINGS 1
1 large

onion, cooked to soften
4 oz

mushrooms, cook
1 c

frozen spinach thawed and drained
1 pinch

red pepper flakes optional
1 clove

garlic, minced and cooked
·

mozzarella cheese
·

pecorino romano cheese
FILLINGS 2
1/2 lb

deli pepperoni
·

mozzarella cheese
·

pecorino romano cheese
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How to Make Boli Buns

Step-by-Step

Sprinkle the yeast and sugar over the water, let get bubbly and stir int he oil and salt
Pour the liquid into a mixer bowl and add the flour, stir to mix until dough comes together and then use paddle attachment to knead until the dough clears the bowl and forms a ball. Add water if too tight or flour if not coming together
Oil a large bowl add the dough and turn to coat. Cover with a towel and let rise until doubled, about 2 hours.
While the dough is rising I usually prepare my fillings. Of course pepperoni and cheese is the all time favorite and there isn't any real preparation involved. Just place slices of pepperoni within an inch or 2 of the borders and top with mozzarella cheese, pecorino romano cheese, chopped basil, parsley.
To prepare the onion, mushroom filling I slice the onions thinly, salt and cook in a teaspoon of oil until softened. Add the sliced mushrooms, garlic, red pepper flakes and salt. Microwave the spinach and drain. Add spinach to pan and cook off any water, let cool. Spread the mixture to the borders and add mozzarella and pecorino romano cheese.
Fillings can be anything you like. I sometimes clean out my fridge using leftover meatballs, and sausage. I even use ricotta cheese. Whatever you like on a pizza can go into the fillings.
Preheat oven to 400 degrees. Punch the dough down and divide into 2 equal pieces.
Roll out each piece into a rectangle about 10 by 14 inches. Spread half the filling leaving about 2 inches on each end.
Roll up tight and tuck in ends. Crimp the seams so nothing escapes. Place on a lightly oiled baking sheet or use parchment paper. Brush with oil, lightly.
Slice the logs into 1 1/2 to 2 inch slices and set on their side (fillings should be touching the pan on one side) Bake at 400 for 35 to 40 minutes until golden.
Cool and serve with a marinara to dip. I use left over pasta sauce or make your own. Add garlic to oil in a pan add a 14 oz can of tomato sauce, oregano, basil and parsley. Cook about 30 minutes for a quick dipping sauce.