Foodie Friends Friday: Meighan’s Stromboli

I introduce you to my friend Meighan (well, that’s not her; that’s her Stromboli). She has a delightful recipe for you today and I’m so happy to share it with you. Meighan is one of those people that I can’t even remember meeting. Surely we ran around the playground together and one day we just decided that we were friends. As life goes we lost touch with each other in the years after high school but thanks to Facebook we were reunited.

As I type this I realize that so many of you young people will never experience what I am talking about because you have so much social media in your life you will not lose touch with even your most distant acquaintance. Imagine the fun of not seeing somebody for 10 years and then getting that email that says “So and so is requesting to be friends with you.” Yay me! People like me! Okay so that’s a little weird. Then you get the privilege of getting to know your long-lost buddies again. Who has a family, who has shaken off those nasty high school stereotypes, who hasn’t changed (at all), and who is nicer to you than they ever were in person. Did I say that out loud?<

Anyway Meighan was always posting delicious updates about what she was making that week for dinner. When I started my blog I knew that I would ask her to do a guest post for me. I’m glad she accepted! You will be too!

To make the dough: Dissolve 1 package of yeast in 1 ½ cups of warm water.  Let sit for about 5 minutes.  In the meantime, whisk together 3 ½ cups of flour, salt and sugar in a medium mixing bowl.  Pour the yeast/water mixture into the flour mixture and stir until combined.  Once combined, turn out onto floured surface and knead for about 10 minutes.  (If dough is too sticky, add more flour.  If dough is too dry, add more water.)  Once dough is kneaded and elastic, place in an oiled bowl.  Cover with a kitchen towel and let rise for about 1 ½ to 2 hours.

Once dough has had time to rise, punch down and divide into two equal sections.  Lightly flour dough, and put each section onto two oiled cookie sheets.  Using a floured rolling pin, roll dough out, close to the edges of the cookie sheets.  Cover with kitchen towels and let rise again for 1 to 1 ½ hours.

To assemble the Stromboli:  Preheat the oven to 425°.  Spread pizza dough completely out to the edges of the cookie sheets, trying to get all of the bubbles out.  Start with one sheet of dough, and place slices of salami, slightly overlapping, in a row down the middle of the pizza dough.  Next, sprinkle with Parmesan cheese, Italian seasoning, and garlic salt.  On top of that, place the provolone cheese slices, slightly overlapping.  Last, place the ham slices on top of the provolone cheese.  Repeat for the other pan of dough.

Fold one side of the pizza dough on top of the meat/cheese row in the middle.  Then, take the other side of the pizza dough and fold over.  Flip the strombolis over, and fold the ends underneath.  Cut about 4 or 5 diagonal slices on each Stromboli, a few inches apart.  Brush with egg white.  Lightly sprinkle with more Italian seasoning and garlic salt.

Bake for about 20-25 minutes, or until dough is lightly browned.  Serve with pizza sauce of your choice for dipping.

I did not have the pleasure of tasting this beauty but I will be trying my hand at it soon I’m sure! My mother-in-law makes a similar recipe with the addition of pepperoni. I know that this freezes well. Bake it, cut it up into whatever size portions you like, wrap in foil, and place in the freezer. I hope you all enjoy this recipe. Thank you Meighan for agreeing to do this guest post for me! I still think you should join us in this crazy world of food-blogging! 😉 What do you guys think?

Meighan's Stromboli

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Ingredients

• ▢ For the dough:
• ▢ 4 cups of flour
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon sugar
• ▢ 1 package yeast
• ▢ 1 ½ cups water
• ▢ For the stromboli:
• ▢ ½ lb. deli ham
• ▢ ½ lb. sliced salami
• ▢ ½ lb sliced provolone cheese
• ▢ ½ cup parmesan cheese
• ▢ Italian Seasoning
• ▢ Garlic Salt
• ▢ 1 egg white
• ▢ pizza sauce for dipping

Instructions

 

• For the dough:
• Dissolve 1 package of yeast in 1 ½ cups of warm water.  Let sit for about 5 minutes.  In the meantime, whisk together 3 ½ cups of flour, salt and sugar in a medium mixing bowl.  Pour the yeast/water mixture into the flour mixture and stir until combined.  Once combined, turn out onto floured surface and knead for about 10 minutes.  (If dough is too sticky, add more flour.  If dough is too dry, add more water.)  Once dough is kneaded and elastic, place in an oiled bowl.  Cover with a kitchen towel and let rise for about 1 ½ to 2 hours.
• Once dough has had time to rise, punch down and divide into two equal sections.  Lightly flour dough, and put each section onto two oiled cookie sheets.  Using a floured rolling pin, roll dough out, close to the edges of the cookie sheets.  Cover with kitchen towels and let rise again for 1 to 1 ½ hours.
• For the stromboli:
• Preheat the oven to 425.  Spread pizza dough completely out to the edges of the cookie sheets, trying to get all of the bubbles out.  Start with one sheet of dough, and place slices of salami, slightly overlapping, in a row down the middle of the pizza dough.  Next, sprinkle with parmesan cheese, Italian seasoning, and garlic salt.  On top of that, place the provolone cheese slices, slightly overlapping.  Last, place the ham slices on top of the provolone cheese.  Repeat for the other pan of dough.
• Fold one side of the pizza dough on top of the meat/cheese row in the middle.  Then, take the other side of the pizza dough and fold over.  Flip the strombolis over, and fold the ends underneath.  Cut about 4 or 5 diagonal slices on each stromboli, a few inches apart.  Brush with egg white.  Lightly sprinkle with more Italian seasoning and garlic salt.
• Bake for about 20-25 minutes, or until dough is lightly browned.  Serve with pizza sauce of your choice for dipping.

Original recipes and images © In Katrina's Kitchen

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