Stromboli - A Warm Sammich!

It's not a pizza, but it has pepperoni!  It's not a grilled cheese, but cheeses are in there! It's not a Monte Cristo, but it's brushed with plenty of egg! It's not a Calzone, but it's got some folding goin' on. It's a Stromboli and it's a lovely, long, hot pocket of ham and red peppers and herbs and cheese and pepperoni and garlic and black olives and whatever else YOU think might be a good addition!

I made my Stromboli using a flatbread dough recipe, which has semolina and all purpose flour, a touch of sugar, yeast, salt, and plenty of olive oil. It rolls out beautifully and produces a chewy crisp bread. While the dough did its rising thing, I chopped and grated and sliced my ingredients and had them ready for assembly.

This recipe made two Stromboli sandwiches that measured about 14 inches by 5 inches each. These would certainly be enough for a Super Bowl tailgate party ... given all the other wonderful munchies that party attracts!

I saw Stromboli posted by Becky at LivLIfe , but prior to that I'd had an on-line conversation with a good friend about her Stromboli recipe and have been curious ever since. To boot, for unknown reasons, Silent Bob and I have been craving sandwiches of all sorts in the past month. What's THAT all about? I haven't a clue, but we have been enjoying each and every Monte Cristo, Calzone, grilled cheese, and hero that have come our way! And now, we can add Stromboli to the list! Ahhhh .... sammiches !

Flatbread Dough - printer friendly

Stromboli

Ingredients:

1 flatbread dough recipe, divided in half after a 1 hour rise time

8 slices smoked ham, thinly sliced

2 handsful slice pepperoni

8 slices Provolone cheese

1 1/2 c. shredded mozzarella cheese

sprinklings of dried basil, oregano, and black pepper

1 sweet red pepper, cored and thinly sliced

2 cloves garlic, minced

1/2 c. chopped black olives

olive oil for brushing

1 egg beaten with 1 tsp. cold water, for brushing

1. Prepare flatbread dough and set aside to rise.

2. Prepare the Stromboli filling ingredients and have ready for assembly.

3. Divide the dough in half and roll each piece into a 10"x14" rectangle. Brush with olive oil down the center and sprinkle on the garlic and black olives.

4. Build up the layers by layering sliced ham, Provolone cheese, red peppers, grated mozzarellla, pepperoni, and finish by sprinkling basil, oregano, and plenty of black pepper.

5. Brush around the edges of the stromboli dough with the egg wash and fold one edge toward the center, pressing down gently.

6. Flip the ends up over the fold and brush their tops with just a bit more egg. Turn the other side over the top of the stomboli and press to seal.

7. Preheat the oven to 375 degrees F. and grease and cornmeal a large baking pan. Flip the Stromboli onto the pan so that the seam side is facing down. Brush with egg wash, cover, and let rise for 20 minutes.

Bake for 25 minutes ... until golden brown. Remove and let rest for several minutes before making thick slices with a sharp knife. Serve while warm. Enjoy! Go back for more!