Meaty Stromboli

Stromboli is basically the equivalent of a cheesy, meaty pizza pinwheel dunked in flavorful marinara sauce. Perfect as a main dish or party app!

Meaty Stromboli

Ingredients

• 2 1/4 tsp yeast
• 2 tsp sugar
• 1 cup lukewarm water
• 3 cups flour
• 1 tbsp olive oil
• 1 tsp salt
• 2 tbsp butter , melted
• garlic powder
• oregano
• 1/4 cup pecorino romano cheese, grated
• 6oz provolone, sliced very thin
• 6oz pepper jack, sliced very thin
• 6oz smoked ham, sliced very thin
• 6oz large pepperoni, sliced very thin
• 6oz Genoa salani, sliced very thin
• 2 cups tomato sauce
• 1 tsp olive oil
• 2 cloves garlic, minced
• 2 tbsp basil, chopped

In the bowl of a stand mixer, stir together the yeast, sugar and water. Let the yeast activate for 10 minutes. Using a dough hook attachment, mix the flour, olive oil, and salt into the yeast. Beat on high speed for about 5 minutes until the dough forms one mass. Remove the dough from the mixer and knead a few times using your hands to form a ball. Grease a large bowl with olive oil. Place the dough ball in the bowl, cover with a tea towel, and allow the dough to rise until it has doubled in size (at least 1 hour).

Punch the dough down. Turn the dough out onto a floured work surface. Using a rolling pin, flatten the dough and form a large rectangle. The dough should be about 1/2in thick.

Preheat oven to 385F. If available, preheat pizza stone as well. 

Brush the dough with the melted butter. Season to taste with garlic powder and oregano. Sprinkle
about half of the pecorino romano cheese over the dough. Layer the provolone slices over about 3/4 of the dough rectangle closest to you, leaving about a 1 inch border around the left, right and bottom sides of the dough. Cover the layer of provolone with pepperoni, followed by ham, salami and pepper jack. Working from left to right, begin to carefully roll the dough onto itself. Fold the left and right edges into the roll as you go along. Ensure the roll is kept very tight. Once you've reached the end of the roll, gently pinch the edges to seal. Place the stromboli seam side down. Brush the stromboli with olive oil and sprinkle with pecorion romano cheese. Cut just a few shallow slits across the stromboli to vent. Bake the stromboli directly on a pizza stone or greased cookie sheet for 25 minutes. Raise the temperature to 400F, and bake for another 5 minutes until golden brown.

While the stromboli is baking, add 1 tsp of olive oil to a small pot and sautee the garlic over medium heat. Do not allow the garlic to burn. Add the tomato sauce. Bring to a rapid simmer. Add the basil. Season to taste with salt and pepper. For a little heat, add crushed red pepper to taste.

Slice the stromboli and serve alongside warm marinara sauce.

Serves 4 main or 8 appetizers 

Notes from the Chef

-Go to town and customize this baby - use a combination of roast beef and American cheese for a Philly cheesesteak twist, or turkey and cheddar for a more American flavor combination