As soon as I got home from Korea, all I wanted to do was make up for the baked meals I’d missed out on over the year. When I stumbled upon a crazy lunchmeat sale at the grocery store, stromboli instantly came to mind, and let me just say, this recipe was bangin’. After I made it, my whole family was pleased, which is a rarity.
Prep: 1 hour 45 mins (15 mins active)
- 1/4 cup warm water
- 1 package yeast
- 1 teaspoon sugar
- 4 cups flour
- 1/2 teaspoon salt
- 1 1/4 cups cold water
- 1 tablespoon olive oil
- 1 tablespoon oregano
1. Stir water, yeast, and sugar together.
2. Mix flour and salt.
3. Add yeast mixture, oil, and water to flour. Combine.
4. Knead oregano into dough until a cohesive ball is formed. Let dough rise at room temperature in oiled bowl for an hour.
5. Divide dough into four smaller balls. Let rise an additional 30 minutes.
Prep: 40 mins (20 mins active); Cook: 20 mins
- pizza dough
- marinara sauce
- 1 cup onion
- 1 cup thinly sliced bell pepper, red and green
- 2 tablespoons thinly sliced jalapeños
- 1 cup spinach
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 5 slices ham
- 12 slices pepperoni
- 10 slices salami
- 4 slices provolone
- 4 slices mozzarella
- 1 large egg beaten with a tablespoon of water (egg wash)
- 1 cup grated Parmesan
1. Prepare peppers and onions. Cook until soft. Add garlic.
2. Roll two sections of dough out on floured surface.
3. Spread dough with thin layer of marinara sauce. Layer vegetables, meats, and cheeses. Leave a one-inch border around all the fillings.
4. Sprinkle with seasoning.
5. Paint border dough with egg wash. Roll dough lengthwise (“hot-dog style”), pulling dough towards you and pinching the edges.
6. Place on oiled baking sheet and sprinkle with parmesan. Repeat with remaining two sections of dough and ingredients. Let rolls rise for 20 minutes.
7. Bake about 20 minutes or until golden brown.
Enjoy! (Sooooo delicious.)