The Chronister Family

Recipes: Stromboli

Just wanted to share that we had stromboli for supper tonight. The kids have informed me that this is now their favorite supper. A few weeks ago, I finally tried this recipe and hit upon a winner! We usually just stuff with pepperoni, mushrooms, and mozzerella, but you could easily make this however your family would like! I usually double this recipe for our family.

Crust:

3 cups bread flour

3/4 tsp salt

1 tsp yeast

4 tsp olive oil

1 cup warm water

Mix dry ingredients well. Add wet ingredients and mix. Once dough forms a ball, knead well. I typically knead for 15-20 minutes. Cover and allow to rise for approximately 2 hours. Punch down. Cover and let stand for 10 more minutes. On a lightly floured surface roll into a rectangle that is approximately 20" x 16". Spread with sauce to within 1" on short sides and 2" on the far long side. The close long side can be sauced right up to the edge. Top with desired fillings. Starting with the close long side, roll into a loaf, like french bread. Pinch seam closed on the bottom and sides. Lay seam side down on a lightly greased cookie sheet or baking stone. With a sharp knife, slice three diagonal lines across the top of loaf. Brush top with an egg white wash and bake at 425 degrees for approximately 30-40 minutes. Top should be golden brown. This recipe can be doubled if you switch the pans halfway through cooking (put the top shelf pan on the bottom shelf and the bottom shelf pan on the top) to prevent the bottom pan from scorching the bottom stromboli. Let cool for 5-10 minutes. Cut into slices with a serrated knife and serve with individual cups of sauce for dipping.

Sauce:

2 small cans tomato paste

3 cans water

1 tbs garlic powder

1/2 tbs onion powder

1/2 tbs dried basil

1 tbs dried oregano

1 tsp olive oil

Whisk all ingredients together. Heat through. This sauce freezes well.