stromboli

★★★★★ 4
mrsjoepie avatar
By Angela Pietrantonio
from Woonsocket, RI

An Italian bread from Sicily. Its center is filled with smoked mozzarella and basil. Best eaten warm right out of the oven. Handed down from my family.

Blue Ribbon Recipe

This savory stromboli is scrumptious. It's a deliciously aromatic bread filled with a cheese basil swirl. You taste hints of olive oil and rosemary in every bite. And there's a touch of smokiness from the mozzarella. Slice and dip this into marinara sauce... yum.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 1 Loaf (10 slices)
prep time 2 Hr
cook time 1 Hr
method Bake

Ingredients For stromboli

  • FOR BREAD
  • 2 tsp
    dry yeast
  • 1 1/4 c
    water
  • 3 1/2 c
    unbleached flour
  • 1 1/2 tsp
    salt
  • 3 Tbsp
    olive oil
  • FOR THE FILLING & TOPPING
  • 7 oz
    mozzarella, chopped
  • 7 oz
    smoked mozzarella, chopped
  • 1 clove
    garlic, peeled & chopped
  • 1
    handful of fresh basil leaves
  • 3 Tbsp
    olive oil
  • 1 tsp
    coarse salt
  • 3 sprig
    rosemary, stems removed
  • 1 tsp
    pepper

How To Make stromboli

  • Yeast and water in a measuring cup.
    1
    Sprinkle the yeast into 1 cup of the water in a bowl. Leave it sit for 5 minutes; stir to dissolve.
  • Flour and salt in a bowl.
    2
    Mix the flour and salt in a large mixing bowl.
  • Adding dissolved yeast to flour.
    3
    Make a well in the center and pour in the dissolved yeast and the oil. Mix in the flour from the sides.
  • Forming dough into a ball.
    4
    Stir in the reserved water, as needed, to form a soft, sticky dough.
  • Dough on a floured surface.
    5
    Turn the dough out onto a lightly floured surface. Knead until the dough is smooth, silky & elastic, about 10 minutes.
  • Dough in an oiled bowl.
    6
    Place the dough in a clean, oiled bowl and cover with a dish towel.
  • Risen dough in a bowl.
    7
    Let the dough rise until doubled in size (about 1 1/2 to 2 hours).
  • Punched down dough.
    8
    Punch dough down & form the dough into a ball (chafing, about 5 minutes).
  • Dough resting in a bowl.
    9
    Let dough rest for 5 minutes.
  • Rolling dough into a rectangle.
    10
    Shape the dough into a 14" x 8" rectangle. Cover with a dish towel and let rise for 10 minutes.
  • Cheese and basil on dough.
    11
    To make the filling and topping, spread the cheeses, garlic, and basil leaves evenly over the dough.
  • Rolling dough.
    12
    Roll the dough like a Swiss roll, but without rolling too tightly.
  • Rolled dough on a baking sheet.
    13
    Place on an oiled baking sheet.
  • Piercing holes into the dough.
    14
    Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet.
  • Dough sprinkled with olive oil, herbs, and pepper.
    15
    Sprinkle with the olive oil, salt, rosemary leaves, and pepper.
  • Baked stromboli on a baking sheet.
    16
    Bake in an oven preheated to 400 for 1 hour.
  • Stromboli sprinkled with olive oil.
    17
    Cool slightly then drizzle the remaining olive oil over the top. 9 points per serving
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