How to Make a Stromboli! | LIVESTREAM w/ Anna Olson
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- เผยแพร่เมื่อ 29 เม.ย. 2024
- Includes a great pizza dough recipe - both recipes below! Imagine making a pizza, topping it with sauce, meats and cheese and then rolling it up to bake…that’s stromboli! An American creation, stromboli’s inclusion of tomato sauce inside makes it different from the pocket-shaped Italian calzone, which is served with tomato sauce on the side.
TIP: This recipe also makes a delicious pizza dough, enough for two medium pizzas. You can make this dough ahead of time, let it rise for an hour and then knock it down before wrapping well in plastic and freezing it for up to 3 months. Thaw it in the fridge overnight to use it the following day, or thaw it on the counter for about 4 hours.
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• Recipe •
Makes 1 stromboli
Serves 4 as a main course, or 6 to 8 as a snack or lunch
Prep Time: 30 minutes, plus proofing
Cook Time: 30 minutes
The stromboli will keep, well wrapped, in the fridge for up to 2 days. Rewarm in a 325°F (160°C) oven for about 20 minutes before serving.
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• Ingredients •
Dough:
2½ cups (375 g) “00” flour or all-purpose flour
1 (2¼ tsp/7 g) pkg instant dry yeast
1 tsp fine salt
1 cup (250 mL) warm water (around 115°F/46°C)
2 Tbsp extra-virgin olive oil
Fillings:
¾ cup (175 mL) prepared tomato sauce or pizza sauce
5 oz (150 g) thinly sliced Black Forest ham or prosciutto cotto (Italian cooked ham)
2 oz (60 g) thinly sliced hot Genoa or Calabrese salami
2 oz (60 g) thinly sliced capicola
¼ cup (32 g) roughly chopped pitted kalamata olives (optional)
2 cups (500 mL) loosely packed fresh spinach leaves
2⅓ cups (250 g) coarsely grated mozzarella cheese
1 egg whisked with 1 Tbsp water, for brushing
¼ cup (25 g) finely grated Parmesan cheese
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• Directions •
1. Make and proof the dough. Stir the flour, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the water and olive oil and mix on low speed until the flour is worked in. Increase the speed a few levels to knead for about 4 minutes, until the dough is elastic and comes away from the sides of the bowl. If mixing by hand, combine the ingredients until it becomes too difficult to stir in a bowl; turn the dough out onto the counter and knead until it feels elastic, about 5 minutes. Place the dough in an ungreased bowl, cover the bowl and let rise on the counter for an hour, until doubled in size.
2. Roll and top the dough. Lightly dust a work surface with flour and roll out the risen dough to a rectangle about 12 × 20 inches (30 × 50 cm). Spread the tomato sauce (or pizza sauce) over the dough, leaving an inch (2.5 cm) bare around the edge. Layer the ham, salami and capicola on top of the sauce. Sprinkle the olives over, if using, followed by the spinach. Sprinkle the cheese overtop.
3. Roll up the stromboli. Line a baking tray with parchment paper. Fold the short sides of the dough over the filling by an inch (2.5 cm). Starting from a long side, roll up the dough and filling (like a cinnamon bun). When you reach the end, pinch the end of the dough into the roll and carefully lift the stromboli onto the baking tray. Cover loosely and let the stromboli rise for 30 minutes.
4. Preheat the oven to 400°F (200°C).
5. Finish the stromboli. Brush the stromboli with egg wash and sprinkle with Parmesan cheese. Use a paring knife to make cuts at 2-inch intervals on the top, to allow steam to escape.
6. Bake the stromboli for about 30 minutes, until an even golden brown. Cool for 10 minutes before slicing. Serve warm or at room temperature. - แนวปฏิบัติและการใช้ชีวิต
I keep missing your lives, but I'm so glad to see you on TH-cam! When I was sick and home from highschool, I would always watch "Sugar" on at 2 pm local time and that was always the highlight of my sick days from school, seeing you back on camera brings me a sense of nostalgia
Congratulations Ms Anna for yet another successful recipe
Hi Anna.
I love your sweet desserts/ cakes etc but it is nice to have a savoury recipe.
Thank you Anna 😊
Hi Anna.I will try making the Stromboli as soon as I can gather my ingredients quite interesting!Thank you very much for your input be well
There's channels you automatically click on ...
This is definitely one of them.
I've been with you since food network days😊😊😊 don't have cable?? Food network still on lol ??
So many goodies you share 😊
This stromboli is definitely a party favourite must-try !!!!!!!!!!!!!!!!!🍕🥖🎉🎊
Just purchased your book BAKING WISDOM . LUV IT
Hi Anna, Lindi from Australia 🇦🇺
Thankyou for your information on the gradings Italian flours. I've never really known what the numbers meant.
I can't wait to make this. I've made something similar in the past using a scone dough, which I did find rather filling, and I can see yours looks light.
Soppresso mild is one of my favourites continental meats . On fresh baked bread/sour dough with sliced tomatoes, yuummm.
Thankyou Anna🪻💜😘
Hi Anna, I just purchased my first oven after finally knowing the one that my family has is broken but I kept baking with it without knowing that something was wrong with it. From teen to adult, my baked "goods" were total failure and I always thought it's because I didn't knead enough or something wrong with my technique. They were borderline edible and my family still liked some of it. At some point I knew I followed your fail proof recipes so it has to be the oven and after saving up, I purchased one with my sister! You have no idea how happy I was because this is the first recipe I used in the new oven and it came out amazing! I've been trying to bake with your recipes since the classic chocolate chip cookies, now I can't wait to try that AGAIN! So glad to see you make all these recipes for us to keep trying ☺ thank you
Lovely watching you making a Stromboli. I will try to make it.
Gud day Ms. Ana! Tnx for sharing another recipe to us all. Gloria D. from Philippines.❤️😘
Hi! I'm an exchange student in Nova Scotia and staying with a host family. I tried this recipe today and my host-grandma was like "That looks nice!" with a wise tone of voice. I felt super happy, wanted to thank you:)))
Gud evening Anna, watching from Borneo✌️
We used to be able to buy Stromboli from our local Supermarket, not anymore, so I started making it, thank you for a great recipe! I am in Miami, Florida!
Wow, thank you for this! I wonder why your channel hasn’t shown up in my feed for sometime now. I have been subscribed to your channel over 5 years! Anyways going to make this on the weekend, greetings from Ottawa ❤️
this reminds me of when my brother used to make a calzone! Yummy! :)
My goodness! Amazing! 😊😊😊
Hi Anna, I am watching from Florence, Italy. Stromboli is not Italian but it is delicious.
Great tutorial. Is there a printable version of your stromboli recipe? I'd love to try this.
Hello Anna! From Florida!!🥰🥰🥰
Very very nice recipe 🌷 ☺️
amazing and delicious 💯🌷🌷
Stay connected 🌺🌿🌺🌿
Sleep sched was off (i work nights) so slept through the live stream ☹️ hopefully catch next weeks...this sounds SO good cant wait to make!! Just bought "baking wisdom" (and "set for the holidays") so have the recipe ready to go hopefully make it later today..thanks from grimsby
Pineapple coconut cake?!?! Yaa hoo! Thanks Anna from Niagara Falls NY….😘
Greetings from Saskatchewan
Hello from Peterborough
Good morning frm South Africa its 2 11am here
Indonesia and Indiana
Greetings from Regensburg/ Bavaria in Germany 🤗
Yummy ❤
This is ÀRÀ from Nigeria.
LOVE you DEARLY from Food Network
From Canada
From Indonesia
from Yangon, Myanmar
Hi from Malaysia. No 00 flour but i think super fine or super soft flour would work for me. Anna, could you do recipe with sticky dough? I find sticky dough super mystifying, how to know it is ready to proof? I love Sally Lunn but never get to make it perfectly
What about bread flour?? 😊
You can certainly use bread flour.
I'm actually baking pizza for supper 😂 Dough proofing now. Its 415 pm here
Hello Anna
Is there anything you shouldn't use as a filling? To prevent the whole thing from getting soggy.
Can it be frozen?
Kneading by hand better than dough hook?
You can use a mixer, but it’s easy enough to knead by hand 😊
Ciao Bella 😊 from Burnaby ❤
Hi❤
Good evening beauty Anna and greetings from Cortazar Guanajuato, México.🎉🌹.
Hello ❤❤
❤️🔥😋🙏☦️ GOD BLESS ☦️🙏🧑🍳💪
❤❤❤👍👍👍👍
Dodge Jaguar & ?/Honey?
May June through/- December'r
Hi u know my all kids of sis n bra call me Anna. Wow ist time on seeing u.
Too much talking
Get to recipe!
Hello again Anna? Have you mentioned any sweet treat with this dough? Also, I need to choose a rolling pin. Which one is the more versatile one to get thank you!! 🍩🍔🍦🍪🍫🍰🧋🍮🫔 Please if possible can you consider making Turron Peruano or Alfajores and I’m not Peruvian but I absolutely LOVE their desserts and savory dishes!!! Blessings!!😂😋😋😋
Hello 👋