Stromboli

Name: Stromboli
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 1 Loaf (10 slices)
Cuisine: Italian
Ingredients: 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(s) rosemary, stems removed; 1 tsp pepper

By Angela Pietrantonio
@mrsjoepie

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

Rating:

★★★★★ 4 votes5

Comments:

12 Comments

Serves:

1 Loaf (10 slices)

Prep:

2 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

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(s)

rosemary, stems removed
1 tsp

pepper
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How to Make Stromboli

Step-by-Step

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

9 points per serving