Kristy Cook
Ingredients:
For the Dough:
- 1 package (about 2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Filling:
- 8 oz lean ham, thinly sliced
- 8 oz turkey pepperoni slices
- 8 oz part-skim mozzarella cheese, shredded
- 1 cup bell peppers, thinly sliced (use a mix of colors)
- 1 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
Instructions:
For the Dough:
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Assembling the Stromboli:
- Preheat your oven to 375°F (190°C).
- Roll out the risen dough on a floured surface into a rectangle.
- Layer the ham, turkey pepperoni, mozzarella cheese, bell peppers, red onion, and black olives evenly over the dough.
- Sprinkle dried oregano, dried basil, garlic powder, and crushed red pepper flakes (if using) over the filling.
- Roll the dough tightly, starting from the longer side, to form a log.
- Place the rolled Stromboli on a baking sheet lined with parchment paper.
For the Egg Wash:
- In a small bowl, whisk together the beaten egg and water.
- Brush the egg wash over the surface of the Stromboli.
Baking:
- Bake in the preheated oven for about 25-30 minutes or until the crust is golden brown.
- Allow the Stromboli to cool slightly before slicing.
- Serve and enjoy this flavorful Italian Stromboli as a Weight War’s-friendly meal!
