Classic Strombolis

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These are decidedly much time-consuming erstwhile you marque the dough from scratch, but you don’t person to bash so. Feel escaped to substitute 2 prepared caller pizza dough balls (about 1 lb each), disposable astatine supermarkets, arsenic good arsenic astatine immoderate pizza shops and bakeries. Start with dividing the dough into 4 pieces and instrumentality it from there.

To work the accompanying story, see: Pizza’s fine, but my Philly stromboli’s amended — particularly erstwhile you marque it yourself.

The biga (starter) needs to remainder for 2 hours, and past beryllium refrigerated overnight. The dough needs to emergence twice, for a full of 2 hours. Leftover baked strombolis tin beryllium wrapped good successful integrative and stored successful the freezer for up to 2 months.

From nutrient writer and cookbook writer Joy Manning.

Ingredients

measuring cup

Servings: 8 (makes 4 strombolis)

For the biga

  • 2/3 cupful breadstuff flour
  • 1/2 cupful lukewarm h2o (about 100 degrees)
  • 1/4 spoon instant dried yeast
  • 1/2 spoon sugar

For the dough

  • 2 1/3 cups breadstuff flour, positive much for dusting
  • 1 cupful lukewarm h2o (about 100 degrees)
  • 1 spoon instant dried yeast
  • 1 spoon salt
  • Olive oil, for your hands and the bowl

For the filling

  • 1/4 cupful extra-virgin olive oil, positive much for brushing
  • 3 cloves garlic, chopped
  • 1 spoon dried oregano
  • 1/2 spoon salt
  • 1/2 spoon freshly crushed achromatic pepper
  • 6 ounces thinly sliced pepperoni (3 inches successful diameter; bash not usage tiny pepperoni)
  • 8 ounces low-moisture mozzarella cheese, thinly sliced

Nutritional Facts

Per serving

  • Calories

    410

  • Fat

    23 g

  • Saturated Fat

    9 g

  • Carbohydrates

    35 g

  • Sodium

    1020 mg

  • Cholesterol

    50 mg

  • Protein

    16 g

  • Sugar

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer and cookbook writer Joy Manning.

Tested by Andy Sikkenga.

Published January 28, 2019

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Updated March 16, 2026

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