Stromboli

Everyone is a fan of this oversized pizza roll! Pizza is an American favorite, but serving it as a party dish can be a challenge- so bring on the Stromboli. A perfect party dish that will have your guests shout  “Holy Ttromboli!” This is the perfect recipe to package all the best things about pizza (the cured meats! the gooey cheese!) in a easy to serve, irresistible dish.

Ingredients:

FOR THE CRUST:

• 1 1/4 oz. package active dry yeast (about 2 1/4 tsp.)
• 1 1/3 c. warm water (100 to 110º)
• 4 c. one-one gluten free flour
• 3 tbsp. extra-virgin olive oil, plus more for the bowls
• 2 1/2 tsp. kosher salt
• 1 tsp. Italian seasoning

FOR THE STROMBOLI:

• 1 lb. thinly sliced mozzarella cheese
• 1/3 lb. very thinly sliced pepperoni
• 1/3 lb. very thinly sliced salami
• 1/3 lb. very thinly sliced capicola or ham
• 1 cup green or black olives
• 1 egg
• 1/2 tsp. garlic salt
• 1 tbsp. grated parmesan cheese
• Chopped parsley
• Marinara sauce, for serving

Directions:

For the crust:

1. Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and let sit until bubbles have formed on the top (about 10 minutes). Add the flour, olive oil, salt, and Italian seasoning, and mix with a spatula or wooden spoon until a shaggy dough is formed.
2. Mix the dough on medium-low speed for 8 to 10 minutes until smooth and elastic.
3. Cover the bowl with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough and divide it into two equal pieces and form into large balls. Place each ball into separate bowls, that have been brushed lightly with olive oil. Cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, this will take about an hour.

For the stromboli:

1. Stretch each piece of dough into a 10-by-12-inch rectangle, on a lightly floured surface. Spread the pepperoni in a single layer over top of each dough rectangle, leaving a 2-inch border on one of the long edges. Repeat with the salami, then the capicola. Divide the cheese and olives evenly over top of the meat.
2. Preheat the oven to 400°. Line a baking sheet with parchment paper. Whisk the egg with 1 tablespoon of water in a small bowl. Brush the edges of the dough with the egg wash. Starting with the long side without the 2-inch border, roll the dough over top of the meats and cheese. Pinch the dough to seal the short edges, and tuck it into the roll.
3. Place the stromboli seam side down on the baking sheet. Repeat with the second piece of dough, leaving space between the first on the baking sheet. Brush each stromboli with the remaining egg wash.
4. Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough on each stromboli. Sprinkle garlic salt and parmesan cheese evenly all over both.
5. Bake for 25 to 30 minutes, until golden brown. Let rest for 10 minutes on the sheet tray. Transfer to a cutting board and slice into pieces about 2-inches wide. Sprinkle with parsley if you like and serve with warm marinara sauce.