Rye Free Stromboli

Total time1 hr 50 min

Prep time25 min

Cook time25 min

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Ingredients

4 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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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