Italian Cold Cut Stromboli
- Servings: 2
- Prep Time: 1 1/2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
|1¼ cups||Bread Flour|
|½ cup||Lukewarm Water, 105 degree f|
|1 pkg||(1 1/4 Teaspoons) of Active Dry Yeast|
|2 tsp||Kosher or Sea Salt|
|2 Tbsp||Extra-virgin Olive Oil|
|8||(3 1/2" Diameter) Slices Hot Italian Cappacola Ham|
|8||(3 1/2" Diameter) Slices Pepperoni|
|8||(3 1/2" Diameter) Slices Genoa Salami|
|8||(3 1/2" Diameter) Slices Provolone|
|1||Large Egg, beaten with 1 tablespoon water to make an egg wash|
1. In a 1 cup measuring cup, combine the water and sugar stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn't "proof" (get "foamy") pour it out and start again it is important to have a live yeast mixture.
2. Meanwhile place the 1 cup of flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the "proofed" yeast mixture. Turn the mixer, fitted with dough hooks, to high (labeled knead on my mixer) and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.
4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
stromboli construction and baking:
1. Begin construction of the stromboli when by preheating the oven to 450° F. and lightly oiling a baking sheet.
2. Meanwhile, remove the stromboli dough from its bowl and divide into 2 equally sized portions. Form each portion into a ball. Lightly flour your work surface and, working with one ball at a time, flatten the ball into a disk. Using your hands and a rolling pin, work the disk into a thin (about 1/8" thick) larger disk about 10 to 11 inches in diameter (as if you were making a thin, round pizza). Using a 10" dinner plate as form, center the plate on the dough disk and using a sharp knife trim and discard the excess dough, remove the plate. You should now have a perfectly round 10" disk to work with.
3. Working with the 10" disk in front of you, place 4 of the provolone slices (in an overlapping manner) across the lower half of the disk leaving a 1/2-inch margin uncovered between the provolone and the edge of the disk. In a similar manner layer 4 slices of cappacola, 4 slices of salami, 4 slices of pepperoni, and 4 slices of Genoa Salami respecting the clean, 1/2-inch margin along the edge. Lightly brush the 1/2-inch clean margin with some of the beaten egg/water mixture and fold the upper half of the disk over the lower half pressing the edge together to seal (the tines of a fork can be used to a crimped edge for visual appeal).
4. Remove the newly formed stromboli to the lightly oiled baking sheet and repeat steps 2 and 3 with the remaining dough ball.
5. Lightly brush the tops of each of the stromboli with some of the beaten eggs being careful not to allow any of the egg to seep under the stromboli (this will tend to cause the stromboli to stick to the baking sheet as they cook and make removal difficult). You may cut 2 or 3 1-inch slits into the top of each stromboli to allow steam to escape if you think it necessary.
6. Place the baking sheet containing the stromboli in the center of the preheated oven and bake until the calzone are nicely, golden browned, 30 to 40 minutes. Serve immediately if you're going to eat the stromboli with a fork and knife or allow to cool slightly if you are going to eat them as sandwiches to avoid burning you mouth. The stromboli may be served accompanied by a spicy marinara sauce for dipping.