Recipe author – Guy Fier (Guy Fieri) – TV presenter, restaurateur, culinary writer, co-owner of restaurants
Stromboli is an unusual American pizza that is baked in the form of a roll. Thin slices of several types of cheeses (parmesan, mozzarella, pepper jack) and Italian meat delicacies, including salami, ham, bresaol, are laid out in layers on a rolled layer of yeast dough for pizza. Then everything is rolled up tightly and baked. Unlike traditional pizza, there is no tomato sauce in the stuffing of stromboli, but it is customary to cut the roll into slices and eat, dipping in the aromatic marinara sauce. Stromboli can be served as a snack or instead of regular bread for lunch.
Time: 3 hours 10 minutes.
Servings: 4 – 6
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 sachet (7 g.) Dry active yeast
- 2 tsp Sahara
- 3 tbsp. premium flour + for work
- 1 tbsp. l extra virgin olive oil
- 1 tsp salt
- 3 tbsp. l unsalted butter, melted
- 4 garlic cloves, minced
- 0.5 tbsp. grated parmesan + additionally for topping
- 170 gr thin slices of salami
- 170 gr thin slices of ham
- 170 gr thin slices of bresaola
- 8 thin slices of mozzarella (approximately 170 gr.)
- 8 thin slices of pepper jack cheese (approximately 170 gr.)
- 1/4 Art. thinly sliced fresh basil leaves
- 1 tbsp. l extra virgin olive oil
- 0.5 tbsp. diced onion
- 3 medium cloves of garlic, crushed
- 1 can (800 gr.) Canned baked tomatoes, chopped
- 1/4 Art. chopped fresh basil leaves
- 1 tbsp. l chopped fresh oregano
- Pizza dough:
In the mixer bowl with the dough hook, mix yeast, 1 tbsp. warm water and sugar. Let it brew to activate the yeast. The mixture should begin to foam on the surface after 10 minutes. Add flour gradually, mixing with a mixer at low speed. Add olive oil and salt. Continue mixing at low speed, scraping the dough off the sides of the bowl with a silicone spatula as needed. Increase the speed of the mixer as the flour interferes, and knead at medium speed, 7-8 minutes. You should get a homogeneous dough.
- Put the dough on a lightly floured surface and knead 4-5 times to make it smooth. Transfer to a greased bowl, cover with plastic wrap and let stand until the dough rises and doubles in volume, 1 hour.
Preheat the oven to 190 ° C. Divide the dough in half and, working with one piece at a time, stretch the dough into rectangular layers measuring 25 x 32 cm. Position the dough rectangle with the long side to you. Lubricate the surface with half melted butter, then evenly chop the chopped garlic on top, not forgetting to evenly distribute the number of toppings on both layers of dough, 2.5 cm from the far edge.
- Sprinkle the dough with parmesan, then lay the slices of salami. Put a layer of ham on top of the salami, and then a layer of bresaola. Cover with cheese slices and add fresh basil and a little ground black pepper. Roll the dough into a roll starting from the long side that is closer to you. When you reach an edge where there is no filling, press gently to seal, and then place the seam down on a baking sheet with a non-stick coating. Repeat the same with the second layer of dough.
- Lubricate the tops of the rolls with the remaining melted butter and sprinkle with parmesan. Bake at the middle level of the oven until lush golden crust, 25-30 minutes. Let the stromboli cool for 5 minutes, then cut into thick slices with a serrated knife. Serve with marinara sauce or mustard.
In a medium-sized saucepan, heat the olive oil over medium heat. Add the onion and fry until it is clear, about 4 minutes. Add the garlic and fry until the garlic is golden, another 2 minutes. Add the tomatoes and simmer for 20 minutes.
Add basil and oregano and continue simmering over low heat so that all the flavors mix, another 20 minutes. Whip the sauce with a submersible blender, grind it in a vegetable mill or in a food processor. Salt and pepper.
Output: 1 l