Nickel Allergy Friendly Stromboli

Total time1 hr 50 min

Prep time25 min

Cook time25 min

4.8

(10)

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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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