Stromboli

Stromboli

Have some left over pizza dough and do not know what to do?? Make Stromboli!!!

Stomboli is basically a rolled up pizza which can be had as starter. Good idea for party snacks. And you can let your imagination run wild as far as the filling is concerned.

 Ever since I made my Stromboli it has been quite a much-in-demand dish at home. I have tried out paneer, chicken, spinach and corn, shredded sheek kabab and salami filling. It is a hit every time.

It is very interesting to see how the same pizza dough can be used for different purposes. I used some left over one to make pizza pinwheels ..but that is for another post. 

Right now it is Stromboli time!!!!

I will go through the process step by step. Once you knead the dough you have to proof it. This means you have to keep it covered in a warm place for the yeast to work its magic. After an hour or two the dough will be double in size and then you can start working on it. While the dough is resting you can start working on your filling.

For the dough

2 cups flour ( you can also use whole wheat flour)

1 cup less 2 tbsp warm water ( the water should be lukewarm)

 2tbsp warm milk

1 tbsp dry yeast

½ tsp sugar

1 tsp salt

2 tbsp olive oil

1 tsp dried sage

1 tsp dried rosemary

I tsp dried parsley

1 tsp red chilli flakes

1 tsp fried garlic ( I used ready made fried garlic)

Mix warm water, warm milk and sugar. Sprinkle the yeast and cover it for 5 -10 minutes. The yeast should foam and rise. 

If it doesn’t then try another batch. If the yeast does not foam it means your dough will not rise.

Mix together flour, salt, sage, rosemary, parsley, red chilli flakes and fried garlic. 

Add the yeast mixture and oil. 

Knead well to make soft and smooth dough. If the dough seems sticky add some more flour. Cover with a clingfilm and keep aside.

For the filling

You can make any kind of filling with any kind of combination. I will describe one vegetarian and one non vegetarian recipe

For Paneer filling

100 gm paneer, crumbled

1 small onion, chopped

1 small capsicum, chopped

3 garlic pods, chopped

½ cup chopped coriander leaves

1 tsp dried sage

1 tsp dried parsley

Salt to taste

Heat some oil. Sauté the garlic, onion and capsicum. Add the crumbled paneer. Season with salt, sage and parsley. Fry for 2-3 minutes and add chopped coriander leaves.

In this recipe I have used homemade herbed paneer.

For the chicken filling

1 cup boiled, shredded chicken

1 small onion, chopped

1 small capsicum, chopped

3 garlic pods, chopped

½ cup chopped coriander leaves

1 tsp dried sage

1 tsp dried parsley

Salt to taste

Heat some oil. Sauté the garlic, onion and capsicum. Add the shredded chicken. Season with salt, sage and parsley. Fry for 2-3 minutes and add chopped coriander leaves.

For assembling the Stromboli

2 tbsp ready made pizza sauce or tomato ketchup

½ cup grated cheese ( I have used Amul cheese cubes)

1 egg, beaten

After an hour or so the dough will have doubled in size. 

Make two balls of the dough. Flour the kitchen counter. Roll out dough into an elongated shape. Make cuts on either side as shown in the picture.

 Spread some ready made pizza sauce or tomato ketchup. Add the filling and top with cheese. Now taking each strand cover the filling like a braid.The two pictures below have different fillings: one paneer and one chicken.

You can see that in one of the pictures the filling is visible. it is perfectly all right as the filling will not fall out.

Preheat the oven at 230 degrees Celsius. Brush the Stromboli with egg wash and bake for 20 -25 minutes.