PHC Stromboli

When I was younger, probably 15-20 years ago, my Poppie used to make the most amazing stromboli. I’m not talking about the fake stromboli they sell in Philly that’s actually a calzone (very sneaky!!) or even the stromboli you can get up here in the NYC pizzerias. I’m talking about dough that’s layered with meats & cheeses and even veggies, rolled into a log & baked to delicious goodness.

I’ve been craving. I tried a dough recipe I found online a couple months back and used a buffalo chicken filling, to my handsome man’s dismay, I would not post it. I wasn’t proud of the stromboli. It wasn’t even close to what Poppie would have fed us.

But this time I nailed it. I used a pizza dough recipe from culinary school, added a little dijon mustard for extra flavor and layered it with ham, provolone cheese & roasted Italian long hots. Mmmm…these were spicy too. If it weren’t for the fact that my handsome man was going to be eating the stromboli for lunch, I would have eaten the whole thing myself!

I was so excited about the results, I pretty much jumped up & down and did a little dance…until I noticed I was scaring him. ;) Then I calmed down & dug in, just as I remembered it.

PHC Stromboli (Peppers, Ham & Cheese)
dough adapted from ICE, Nick Malgieri recipe 2009 

Ingredients

for the dough:
1/4 ounce yeast (one packet)
13 fluid ounces warm water (about 100 degrees)
3 fluid ounces olive oil
1 lb 6 ounces bread flour
1/2 ounce salt

for the Stromboli:
1/2 cup dijon mustard
1/2 lb ham
1/2 lb provolone cheese
10-12 Italian long hot peppers
olive oil for brushing

Preparation

Cover yeast with warm water in mixing bowl. Whisk in the oil. Stir in the flour and salt. Mix on low speed with dough hook about 5 minutes, adding more flour if necessary until smooth & elastic.

Divide dough into two pieces. Place dough in separate oiled bowls, cover and let rise until doubled in size or wrap in plastic and chill overnight.

Roast the long hots by tossing them in olive oil & roasting in the oven at 375 degrees for about 45 minutes, flipping half way through. Remove from the oven & cool. Peel & deseed the peppers. Set aside or cover & refrigerate until needed.

To make the Stromboli:  Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.

Roll each piece of dough into a large rectangle about 10″ x 14″. Top each with 1/4 cup dijon mustard, then top with ham & cheese, leaving about 1″ border. Divide the peppers between the two pieces of dough and lay across, spreading out evenly.

Using a pastry brush, paint the border of 1 long edge with oil. Starting at the opposite long end without oil, roll up the dough into a cylinder, pinching the edges to seal. Place on a prepared baking sheet & let rise for 20-30 min.

Brush the top of each stromboli with oil. Bake until golden brown and crisp, about 25-30 mins. Remove from the oven and let stand 10 minutes. Slice and serve.

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5 Responses to “PHC Stromboli”

  1. January 11, 2012 at 2:49 pm #

    This looks delicious! I love Italian food, and I’ve always wondered what the difference is between a stromboli and a calzone….now i know!

  2. January 11, 2012 at 2:13 pm #

    It took till my college years to find out what a Stromboli is…now I love them. Yours looks great. I love how it is rolled up with all of the layers visible.

  3. January 11, 2012 at 7:46 am #

    Oh, man, does this look fantastic!!! So much prettier than a calzone…done to perfection!!!

  4. January 10, 2012 at 10:21 pm #

    Oh my gosh does this look like perfect football party food. Definitely on my list of must makes, and I’m so glad you were happy with the results. There’s nothing better, is there!

  5. January 10, 2012 at 4:52 pm #

    This looks fantastic!!! I swear it’s the second one I’ve seen today seriously I want to eat some right now.