Stromboli With Salami Capocollo And Provolone Recipes

STROMBOLI

Steps:

• Preheat oven to 400°F.
• Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
• Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.

PEPPERONI STROMBOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 30 minutes, or until golden brown.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

THE ULTIMATE STROMBOLI

Steps:

• 1. Mix grated onion & minced garlic in bowl. Set aside.
• 2. Set out all meats, separately, in columns.
• 3. Set out the provolone and the cheddar, separately, in columns.
• 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor).
• 5. Once all ingredients are set out, knead the two pizza doughs together.
• 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect!
• 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough.
• 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix.
• 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning.
• 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella.
• 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning.
• 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later.
• 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll.
• 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only.
• 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil.
• 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.