How to Make Homemade Stromboli

sallysbakingaddiction.com

Jade510

subheading: Homemade Dough for 2:

1 and ⅓ cups (320ml) warm water (between 100 to 110°F, 38 to 43°C)

2 and ¼ teaspoons (7g) instant or active-dry yeast ( 1 standard packet)

1 Tablespoon ( 13g) granulated sugar

2 Tablespoons (30ml) olive oil

1 teaspoon salt

3 and ½ cups (about 450g) all-purpose flour ( spoon & leveled), plus more for hands and work surface

subheading: Fillings for 2:

3 Tablespoons ( 43g) unsalted butter, melted

2 garlic cloves, minced (or ½ teaspoon garlic powder)

2 teaspoons chopped fresh parsley (or 1 teaspoon dried)

1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*

¾ to 1 pound cheese (about 3 cups shredded or about 16 to 20 slices deli cheese)*

subheading: Egg Wash & Topping for 2:

egg wash: 1 large egg beaten with 1 Tablespoon water

optional: sprinkle of chopped fresh or dried parsley, sea salt, pepper, Italian seasoning, and/or parmesan cheese

Cook Mode Prevent your screen from going dark

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer