Italian Stromboli Stuffed Bread

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

440 grams all-purpose flour

7 grams active dry yeast

240 milliliters warm water (about 45°C)

30 milliliters olive oil

13 grams sugar

6 grams salt

170 grams sliced pepperoni

170 grams sliced Genoa salami

170 grams sliced ham or prosciutto

200 grams shredded mozzarella cheese

50 grams grated Parmesan cheese

1 small green bell pepper, thinly sliced (optional)

1 small red onion, thinly sliced (optional)

2 cloves garlic, minced

1 tablespoon Italian seasoning

1 egg

15 milliliters water (for egg wash)

Marinara sauce, for serving

Directions

Prepare the yeast mixture

Dissolve the yeast and sugar in the warm water in a small bowl. Allow to stand for 5–10 minutes until the surface becomes frothy.

Combine dough ingredients

In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a cohesive dough forms.

Knead the dough

Transfer dough to a floured surface and knead by hand for 8–10 minutes until smooth and elastic.

First rise

Place the dough in a lightly oiled bowl. Cover and set in a warm area for 60–90 minutes until doubled in volume.

Prepare filling

While the dough rises, thinly slice all meats, peppers, and onions. Mix minced garlic with Italian seasoning in a small bowl.

Roll out dough

Deflate the risen dough. On a floured surface, roll into a rectangle approximately 30 x 40 centimeters.

Layer filling

Arrange sliced pepperoni, salami, and ham evenly over the dough, leaving a 2-centimeter border. Sprinkle mozzarella and Parmesan cheese evenly, then distribute sliced bell pepper and onion if desired. Evenly scatter garlic-seasoning mixture over the top.

Shape and seal

Starting from a long edge, tightly roll the dough into a log. Pinch edges and ends to seal completely.

Final rise and prepare for baking

Position the log seam-side down on a parchment-lined baking sheet. Lightly cover and let rest briefly while oven preheats.

Egg wash and score

Beat the egg with water. Brush the surface of the rolled dough with the egg wash. Using a sharp knife, make several shallow diagonal slashes to allow steam to escape.

Bake in a preheated oven at 200°C for 25–30 minutes, or until thoroughly golden and cooked through.

Rest and serve

Remove from the oven and let cool for 5–10 minutes. Slice into portions and serve warm with marinara sauce.

Nutrition

• Calories: 410