Sourdough Stromboli Recipes

Steps:

• For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
• Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
• For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
• Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
• Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
• Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
• Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

Steps:

• Filling
• Prepare this at least an hour before the end of the dough's bulk fermentation, so it has time to cool down. You can also prepare the filling a few days ahead and keep it in the refrigerator.
• In a large frying pan, saute the minced garlic, salt, and spices in the olive oil, then add the spinach and broccoli (chop the broccoli into small pieces if the florets are large). If you're not planning to use a salty cheese and meat (pecorino romano/parmesan and proscuitto), then use more salt in the veggie saute.
• Let cool, then add the cheeses, egg, and chopped prosciutto.
• Mix well, cover, and set aside or refrigerate.
• Marinara
• In a saucepan, saute the garlic, oregano, red pepper flakes, and salt in olive oil until soft.
• Open the can of whole tomatoes and pour of some of the liquid into the saucepan. Gently place an immersion blender into the can and puree the tomatoes. You can also use a blender or break the tomatoes apart with your hands.
• Add the can of pureed tomatoes to the saucepan and let simmer for at least 30 minutes.
• Dough
• In a medium bowl, mix all the dough ingredients together until incorporated. Turn out onto a floured counter and knead just long enough to develop a smooth ball, adding enough flour so that hand-kneading is possible.
• Lightly oil your bowl, return the dough to the bowl, and cover.
• Let ferment 6-10 hours at room temperature, or longer if you put the dough in the refrigerator. The dough should be more than doubled by the end of the bulk fermentation.
• Calzone Assembly (see photo gallery after the recipe)
• Remove the dough from the bowl and place it on a lightly floured countertop. Divide it into 6 pieces weighing approximately 185g each (or 5 pieces of 220g).
• Pre-shape the dough into balls and cover them with a damp tea towel.
• Let the dough rest for 10-20 minutes while you line a large baking sheet with parchment paper and preheat your oven to 450F.
• Roll a dough ball into a 1/4-inch thick circle.
• Cover half of the circle with filling, leaving an uncovered border for sealing the calzone.
• Fold the dough over the filling to create a half circle and crimp the edges of the calzone shut. Here's a video that shows this same technique on empanadas.
• Transfer the calzone to the parchment lined baking sheet using your bench knife and hands.
• Repeat with the rest of the dough balls and filling.
• Wash the tops of the calzones with a beaten egg, make cuts in the top of the calzones, and sprinkle sesame seeds or grated cheese on top if desired.
• Baking
• Place your baking sheet in the oven and bake for 18-20 minutes until the calzones are lightly browned and liquid is bubbling through the vents in the dough.
• Remove from the oven and let cool on a rack about 10 minutes before serving.
• Storage and Reheating
• When cool, wrap and refrigerate. You can reheat the calzones in the oven at 350F for 10-15 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.