Spinach Stromboli Recipes

STROMBOLI

Steps:

• For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
• Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
• For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
• Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
• Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
• Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
• Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

CHEESY SPINACH AND SALAMI STROMBOLI

Steps:

• place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes.
• stir in the butter, egg, flour, sugar and salt.
• knead the dough for about 15 minutes. the dough will be soft and sticky.
• form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
• ALTERNATIVELY. if you have a bread machine, make the dough set on the dough setting. follow the same directions as above for adding ingredients.
• when the dough is almost ready --
• in a frypan, saute the garlic in the oil until fragrant. add the spinach until just wilted. put aside.
• punch the dough down and tip out onto a well floured board.
• roll out to a rectangle about 1/4 inch thick.
• sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach.
• crumble the feta cheese over the top of the spinach. next place the salami over the feta. finish with another 200 grams pizza cheese.
• starting on a longer side, roll the topped dough up like a swiss roll.
• gently lift and place the roll on a baking tray lined with baking paper.
• once on the tray, bring the two ends of the roll together to form a circle. pinch the two ends together.
• using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through.
• cover with a teatowel and let rise for another 3/4 hour.
• heat the oven to 180°C.
• brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water).
• sprinkle with the rest of the pizza cheese.
• cook for 30 - 35 minutes, or until it's golden and cooked through.
• cool for a few minutes before slicing.