Wednesday, 25 June 2014




Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°)
1/4 cup vegetable oil
1/2 tsp salt
4 to 5 cups all-purpose flour
The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.
1/4 lb thinly sliced ham
1/4 lb reduced fat pepperoni
Dried basil
Dried oregano
4 slices provolone cheese
1 cup shredded mozzarella cheese
Extra Virgin Olive Oil
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. (I froze the second portion for a later date.) Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.
Source: an adaptation from The Taste of Home Baking Book and Liv Life***25/06/2014**

With a batch of pre-risen pizza dough, roll out a large rectangle. Spread the toppings out over all of it but about an inch and a half of each edge. Fold the two side edges over the toppings a bit, and then starting from the side closest to you, roll the stromboli up. Seal the edges by lightly wetting with water and pinching shut, forming a seam.
Place it on a baking sheet, cover, and let rise for about 30 minutes in a warm, non-drafty place. Bake in a 400 degree oven for about 20-25 minutes, or until golden brown and fully cooked on the inside.