Jenns Stromboli Recipes

Steps:

• Place dough on lightly greased baking sheet.
• Pat to a 15x10 inch rectangle.
• Arrange ham slices lengthwise down the center, follow with salami.
• Sprinkle with half of seasonings.
• Top with cheeses.
• Sprinkle rest of seasonings.
• Moisten all edges of dough with water.
• Bring long ends together at center and press securely to seal.
• Seal ends.
• Brush dough with butter and sprinkle with cornmeal.
• Carefully invert, seal side down, on baking sheet.
• Brush top with rest of butter.
• Bake at 375° for 20-22 minutes.

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.