Stromboli
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Learn more →Ingredients
4 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tbsp olive oil
For the filling
- ¼ cup marinara sauce
- 3 oz thinly sliced salami
- 3 oz thinly sliced ham
- 1 cup shredded mozzarella cheese
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
For the glaze
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp dried italian seasoning
Instructions
- 1
In a large mixing bowl, stir together the yeast, sugar, and warm water and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, salt, and 1 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back when poked. Shape into a ball, return to the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.
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