Stromboli
rec.food.cooking/Jayne Gordon Groll/1990

Here are two stromboli recipes - one with a meat filling, one with spinach and cheese. I make these for every party and they are always big hits. They also freeze exceptionally well which is helpful since each recipe makes one large or several small loaves.

The recipes are almost identical except for the filling. These recipes call for a food processor (simply because it is easier to knead the dough), but I guess that you could do it by hand if no food processor or heavy duty mixer is available.

Meat Stromboli (Stuffed Bread)
Servings: 8

1 package dry yeast
2 teaspoons sugar
1/3 cup warm (105 deg) water
4 cups unbleached flour
3 Tablespoons butter, in pieces
1 teaspoon salt
1 cup ice water, without cubes
1/4 lb. sliced Genoa salami
1/4 lb. sliced provolone
1 cup roasted sweet pepper slices
1/4 lb. sliced wide pepperoni
1/4 lb. sliced mozzarella
2 Tablespoons melted butter
Poppy seeds


Preheat oven to 200 degrees for 15 minutes and turn off.

Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy.

In the work bowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast- water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds.

Transfer dough from the work bowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1 1/2 hours.

Once doubled, punch down dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approximately 1/2 inch thick. Layer the meats, roast peppers and cheeses evenly down the center leaving approximately three inches of exposed dough on either side.

With a sharp knife, slice the exposed dough into 1 inch wide fingers, leaving approximately 1/2 inch surrounding the meat. Alternating side to side, overlap the dough fingers over the meat to create a braided loaf. Pinch the ends to seal.

Transfer to a large cookie sheet, cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, approximately 45 minutes.

Remove from oven and set oven to 350F.

Brush loaf with melted butter and sprinkle with poppy seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.

Spinach-Cheese Stromboli
Servings: 8

1 package dry yeast
2 teaspoons sugar
1/3 cup warm (105 deg) water
4 cups unbleached flour
3 Tablespoons butter, in pieces
1 teaspoon salt
1 cup ice water, without cubes
2 lb. ricotta cheese
1 package frozen chopped spinach, cooked and drained
1 cup parmesan cheese
1/2 lb sliced mozzarella
2 Tablespoons melted butter
Sesame seeds

Preheat oven to 200 degrees for 15 minutes and turn off.

Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy.

In the work bowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast- water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds.

Transfer dough from the work bowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1 1/2 hours.

In a medium mixing bowl, combine ricotta, spinach and parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface.

With quick, hard strokes, roll dough into a large rectangle, approximately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozzarella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal.

Tranfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, approximately 45 minutes.

Remove from oven and set oven to 350F.

Brush loaf with melted butter and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.