Emulsifier Free Stromboli

Total time1 hr 50 min

Prep time25 min

Cook time25 min

4.8

(10)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!