Pepperoni Pizza Stromboli

Calzones and Stromboli are both stuffed turnovers made from pizza dough; the big difference is that while a calzone is folded, a Stromboli is rolled. Before this week I had never even heard of Stromboli (though all my friends have).

Like a rolled up pizza

The Stromboli uses two new recipes, both from their book, The Best Make-Ahead Recipe. First the Make-Ahead Pizza Dough, I hydrated my teaspoon of Dry Active Yeast in 1 cup of 110-degree water for 10 minutes. Then combine 2-cups bread flour, 3/4 teaspoon salt in food processor fitted with dough blade.  Add water and 2 tablespoons olive oil with food processor running; mixing for 40 seconds. Pour onto floured counter and knead for 5 minutes. Let rise for 1 hour in warm place. Gently punch down dough, reform into a ball, let rest for 20 minutes.

Then follow the recipe for the Pepperoni Pizza Stromboli. On floured counter, roll dough into 12″ by 10″ rectangle. Add 6-oz shredded mozarella, 4-oz pepperoni and top with 1-oz parmesan cheese. Wet edges and roll into a tight log; brush with egg and sprinkle with sesame seeds. Cover with foil and bake at 400-degrees for 25 minutes, then uncovered for 20 minutes.

Overall, 4-star. The pizza dough was more work (requiring manual kneading) and made a bigger mess than my regular pizza dough, which is made using a dough hook in a standing mixer. However, the dough was lighter, owing to the bread flour.  The Stromboli was easy to make, also it was delicious and different.

Issues

  1. I’m not sure why they call it “Make-Ahead Pizza Dough”, because there was no instructions on how to store the dough alone; only after the entire Stromboli is rolled into a log.
  2. The bottom crust was too toasted. Next time I will use parchment paper underneath instead of oiling the baking sheet. This should help even out the bottom crust, and also make clean up easier.
  3. Next time I’ll reduce the exposed time to between 15 and 20 minutes, substituting more time tented with foil.
  4. The aluminum foil that I used to cover for the first 25 minutes stuck to top of the Stromboli. Next time I’ll tent it rather than just lay on top.
  5. As always, I substituted active dry yeast for the instant or rapid-rise yeast. I also warmed by oven to 125 degrees (but turned off) for rising.
  6. I didn’t have sesame seeds, and ran out of time so couldn’t run to the store.  Tasted fine without, but since this is my first Stromboli I didn’t have anything to compare it to.

Rating: 4 stars.
Cost: $3.
How much work? Medium.
How big of a mess?  Medium.
Start time 4:00 PM. Dinner time 6:45pm

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