Equipment
- Equipment:
- Rolling Pin
- Parchment Paper
Ingredients
Stromboli
- Your choice of filling i.e. pepperoni;
veggies;
deli meats;
sausage; etc.,
prepared accordingly and cooked in advance if using raw ingredients
- 1 lb Pizza dough store bought dough or make your own (see recipe in the notes)
- 4 oz Your choice of cheese shredded (mozzarella, provolone, cheddar etc)
- 2 tsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 2 cups Marinara sauce
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep ingredients per instructions above. (Prepare and cook raw meat or vegetables for filling.)
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Roll out the dough into a large rectangle. Evenly spread half of the cheese onto the dough, leaving about 2 inches along the edges bare. Layer with the prepared fillings of choice, leaving about 2 inches along the sides bare. Top with the rest of the cheese.
- Fold the ends of the rectangle in, then fold one side of the dough over the filling, then the remaining side over top to enclose the stromboli. Crimp the seams of the dough shut using your fingers as best as you can to seal the stromboli.
- Brush the outside of the stromboli with olive oil and sprinkle with oregano. Bake in the oven until bubbly and golden brown, about 20 minutes.
- Heat the marinara sauce in a saucepan over medium low heat until hot.
- Remove the stromboli from the oven, and set aside for 5 minutes before slicing it into pieces. Serve with about a side of marinara sauce or more if desired (freeze the remaining sauce for future use).
- Serve the stromboli with a side of sauce and kombucha.
Notes
Notes:
Homemade Dough (optional)
Equipment
Stand Mixer with dough hook (optional)
Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or in a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will be slightly sticky but should be manageable with your hands. Add any additional flour a little at a time, as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with a plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise)
Alternatively, make upto 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
1/2 cup Warm water between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or in a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will be slightly sticky but should be manageable with your hands. Add any additional flour a little at a time, as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with a plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise)
Alternatively, make upto 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 655kcal | Carbohydrates: 122g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2801mg | Potassium: 740mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1078IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 9mg
Stromboli
Equipment
- Equipment:
- Rolling Pin
- Parchment Paper
Ingredients
Stromboli
- Your choice of filling i.e. pepperoni;
veggies;
deli meats;
sausage; etc.,
prepared accordingly and cooked in advance if using raw ingredients
- 1 lb Pizza dough store bought dough or make your own (see recipe in the notes)
- 4 oz Your choice of cheese shredded (mozzarella, provolone, cheddar etc)
- 2 tsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 2 cups Marinara sauce
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep ingredients per instructions above. (Prepare and cook raw meat or vegetables for filling.)
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Roll out the dough into a large rectangle. Evenly spread half of the cheese onto the dough, leaving about 2 inches along the edges bare. Layer with the prepared fillings of choice, leaving about 2 inches along the sides bare. Top with the rest of the cheese.
- Fold the ends of the rectangle in, then fold one side of the dough over the filling, then the remaining side over top to enclose the stromboli. Crimp the seams of the dough shut using your fingers as best as you can to seal the stromboli.
- Brush the outside of the stromboli with olive oil and sprinkle with oregano. Bake in the oven until bubbly and golden brown, about 20 minutes.
- Heat the marinara sauce in a saucepan over medium low heat until hot.
- Remove the stromboli from the oven, and set aside for 5 minutes before slicing it into pieces. Serve with about a side of marinara sauce or more if desired (freeze the remaining sauce for future use).
- Serve the stromboli with a side of sauce and kombucha.
Notes
Notes:
Homemade Dough (optional)
Equipment
Stand Mixer with dough hook (optional)
Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or in a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will be slightly sticky but should be manageable with your hands. Add any additional flour a little at a time, as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with a plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise)
Alternatively, make upto 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
1/2 cup Warm water between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or in a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will be slightly sticky but should be manageable with your hands. Add any additional flour a little at a time, as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with a plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise)
Alternatively, make upto 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 655kcalCarbohydrates: 122gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 2801mgPotassium: 740mgFiber: 8gSugar: 23gVitamin A: 1078IUVitamin C: 17mgCalcium: 50mgIron: 9mg
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