Pepperoni Stromboli
ItalianBreadsPotlucksRed Meat
Ingredients
- 1 ½ cup of Marinara sauce
- 1 lb of provolone thinly sliced
- 1 lb mozzerella thinly sliced
- 1 lb of pepperoni thinly sliced
- 1 ½ cup plus 3 tbsp of warm water
- ¼ tsp sugar
- ¼ tsp active dry yeast
- ½ tsp kosher salt
- 2 cups flour
- 1 Tbsp olive oil
Directions
- Pour water, sugar, and yeast into the bottom of the mixer’s bowl and let stand for 10 minutes. Add oil to yeast mixture, then flours, then salt and use the machine’s dough hook to pull the mixture into a craggy ball. Knead on low for 5 minutes, scraping down as needed, until a smooth, elastic ball has formed. Briefly remove it from your mixer bowl, oil the bowl, and return the dough to it, covering the bowl with plastic wrap. Let rise for 1 1/2 to 2 hours; it should double.
- Heat oven to 400 degrees F. Line a large baking sheet with parchment paper. On a floured surface, roll your dough into the thinnest rectangle that you can, pulling and stretching it as needed.
- Spread about half of the tomato sauce over the whole rectangle in a thin, but not too thin, layer. Season with salt and pepper. layer on half the cheese, scatter with slices of pepperoni and slivers of basil
- Fold the left and right sides of the dough over the filling to meet at the center. Spread the top with more sauce, seasonings, cheese, and toppings.
- Fold the top and bottom in so they meet in the center; spread the top with more sauce, seasonings, and remaining cheese and toppings. (you may not use all the fillings depending on how you arrange everything/ how much your dough stretched, this is ok)
- Fold top half over bottom half, take a deep breath, and lift this from the counter and onto the parchment-lined baking sheet.
- Prick the top all over with a fork.
- Brush olive oil over the top and sprinkle with dried oregano and basil
- Bake for about 1 hr until deeply browned, let cool slightly on a rack before slicing