4 1/2 c. flour
1 tsp. salt
1/4 c. olive oil
2 pkgs. dried yeast (2 Tbsp.)
1 1/2 c. warm water
2 tsp. light brown sugar
1/4 c. pizza sauce or prepared spaghetti sauce
1/2 lb. - 1 lb. sliced lunchmeat: ham, salami, capicola
1/4 - 1/2 lb. sliced provolone cheese
1 egg (for glazing)
This stuffed pizza pocket is a great "pizza alternative." Vary the meat and cheese stuffing according to your liking, this is what you'd find in an Italian Hoagie.
Yield: 2 stromboli that feed one hungry family for dinner and lunch the next day!
Time: allow time for dough rising
Make the dough
In a small bowl, measure out 1/2 c. warm water (as warm as a baby's bottle, no hotter than 110°F) and stir in the brown sugar. Stir in the yeast and set aside for 5 min.
In a large bowl, sift 4 c. flour and salt. Make a well in the middle of the flour and add 3 Tbsp. olive oil and 1 c. warm water. Work the flour into the dough. When the yeast is ready, add it to the mixture.
Knead the dough until you have a smooth elastic dough, adding a little flour if it gets too sticky or a little water if it gets too dry.
If you are using a mixer with a bread hook attachment, the dough is ready to rise when it cleans the side of the bowl.
Spray a large bowl with nonstick spray and place the dough into the bowl. Then either spray the top of the dough with nonstick or flip the dough over. Place it in a warm place free of drafts to rise for about 1 hr., or until doubled in size.
When risen, punch the dough down and separate into two equal pieces. Roll one out into a circle about 12 - 16 in. diameter. Very lightly sauce 1/2 of the circle. Then stack about 1/2 of the meat and cheese on top of the sauce. Brush the edge of the circle with water. Then fold over the empty half of the circle and pinch the edges together. Carefully move to a baking pan or pizza peel.
In a small bowl, beat an egg with a little bit of water. Brush the top of the stromboli with the egg wash.
Bake the stromboli at 400°F for 35 min., or until golden brown.
Repeat for the other stromboli or use the other half of the dough to make pizza