We try not to be people-pleasers, but it just brings us such joy when we can put a smile on everyone’s face. Is that such a problem? Okay, maybe it is a little one… but once you make Crowd-Winning Stromboli, you’ll understand the rush we experience as everyone is enjoying it down to the last crumb. It all starts with the fluffiest homemade dough that always makes the crowd go wild. Then, we stuff it with our favorite meats and a good chunk of sliced cheese that gets melted and melded together to create flavors they’ll be fawning over forever. It feels good to please, and with Crowd-Winning Stromboli, you will every time you make it!
Ingredients
For the homemade dough:
- 1 1/3 cups warm water, between 100-110 degrees F, plus 1 tablespoon water, room temperature, divided
- 2 1/4 teaspoons instant or active-dry yeast
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, spoon and leveled, plus more, to taste, for dusting your hands and a work surface
- 1 large egg, beaten
For the filling:
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 teaspoons parsley, chopped
- 1 pound meat, such as salami, deli ham, or large pepperoni slices, thinly sliced
- 1 pound mozzarella cheese, thinly sliced
Optional toppings:
- parsley, to taste, chopped
- sea salt, to taste
- pepper, to taste
- Italian seasoning, to taste
- parmesan cheese, to taste, grated
Directions
Step 1 –In the bowl of a stand mixer fitted with a dough hook or paddle attachment, add 1 1/3 cups of the warm water, the yeast, and the granulated sugar and mix to combine.
Step 2 –Add the olive oil, the salt, and 3 1/2 cups of the flour to the yeast mixture and beat on low speed, about 2 minutes.
Step 3 –Use the extra flour to dust a work surface.
Step 4 –Turn the dough out onto the prepared surface and, using the extra flour, lightly dust your clean hands. Knead the dough until it bounces back slowly after being poked, about 5 minutes.
Step 5 –Lightly coat a large bowl with nonstick spray.
Step 6 –Place the dough in the prepared bowl and turn it to coat all sides.
Step 7 –Cover the bowl with a towel and let the dough rise at room temperature until it doubles in size, 1 hour-1 hour 30 minutes.
Step 8 –Preheat the oven to 400 degrees F.
Step 9 –Line two large baking sheets with parchment paper.
Step 10 –Punch down on the risen dough to release the air, then divide it in half.
Step 11 –Use more of the extra flour to dust a work surface.
Step 12 –Place the dough halves on the prepared surface and roll them each into 10×16-inch rectangles.
Step 13 –In a small bowl, add the melted butter and the garlic and mix to combine.
Step 14 –Spread the garlic-butter over each of the dough rectangles, then sprinkle them with 2 teaspoons of the parsley.
Step 15 –Arrange a layer of the sliced meat over the parsley layers, leaving a 1-inch-wide border on the bottom and sides and a 3-inch-wide border at the top. Top with a layer of the mozzarella cheese slices. Repeat the meat and the cheese layers until it has all been used.
Step 16 –In a small bowl, add the beaten egg and the remaining room temperature water and whisk to combine.
Step 17 –Brush the exposed edges of the dough with 1/4 of the egg wash.
Step 18 –Slowly roll each of the strombolis into tight logs; folding the short ends in while rolling. If the dough begins to stick, sprinkle each with more of the extra flour.
Step 19 –Carefully transfer the strombolis to the prepared baking sheets. Pinch or tuck in their ends to seal if they have unfolded.
Step 20 –Brush the strombolis with the remaining egg wash and sprinkle with the desired toppings.
Step 21 –Use a sharp knife to score the tops of the strombolis, about 3-4 slits, to let the steam escape.
Step 22 –Bake the stromblis until the crust is golden-brown and the centers of each reach an internal temperature of 200 degrees F, about 25 minutes.
Step 23 –Transfer the baking sheets to a wire rack and let the strombolis cool, about 5 minutes.
Step 24 –Transfer the strombolis to a cutting board and slice them into serving-sized pieces.
Step 25 –Serve.
