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Stromboli...Rolled Pizza

Stromboli is nothing but a cousin of Pizza only. But it can be easily made ahead and serves as a handy snack thereafter. Good to be packed in the lunch box or served as an evening snack. 

Course Side Dish
Cuisine Baked
Keyword Rolled Pizza, Stromboli
Prep Time 30 minutes
Cook Time 40 minutes
Proofing Time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings 3 loaves
Author Samira

Ingredients

For the Dough (My Cup Measures 240 ml)

  • 3   Cups +1 Tbsp   (400 gms) Whole Wheat Flour
  • 1 tsp Salt
  • 3/4 tsp Instant Yeast (See Note 1)
  • 1 tsp Sugar or Honey
  • 3/4 Cup 150 ml Warm Water (See Note 2 and 3)
  • 3/4 Cup 150ml Milk, lukewarm
  • 1 tsp Oil

For Making Filling

  • 2 to 3 Tbsp Pizza Sauce Homemade or Store bought ( or Tomato Ketchup)
  • 2 Onions
  • 2 Bell Peppers
  • 1 Capsicum
  • 1/4 Cup Corns mushrooms, olives etc
  • 1 Tbsp Melted Butter
  • 2 tsp Olive Oil
  • Oregano to taste
  • Chilli Flakes to taste

For Making Stromboli

  • 1/4 Cup Whole Wheat Flour for dusting etc
  • 200 g Pizza Cheese
  • 1 Tbsp Milk For Milk Wash
  • 1 Tsp Chilli flakes
  • 1 Tsp Oregano
  • 1 Tbsp Olive Oil or Butter

Instructions

For the Dough

  1. Take flour, salt, sugar and instant yeast in a big bowl and whisk well. (See Note 1)

  2. Start kneading, using both warm water and milk. (See Note 2 & 3)

  3. Add oil in between while kneadiing.

  4. Knead for at least 15 minutes till dough stops sticking and becomes smooth and shiny (See Note 4 & 5)
  5. Take a greased bowl. put the dough in it and then invert the dough so that the greased side comes on the top. This is important or else the dough may dry up and form cracks while rising.
  6. Cover the bowl with cling film or lid and let it rest for an hour or so, in some warm place (See Note 6).
  7. When the dough gets doubled, deflate it to release the gases and knead for 30 seconds or so.
  8. The Pizza dough is ready now.
  9. At this stage, you can keep it in refrigerator up to 2 days or in the freezer for up to 3 months or just go ahead and make pizzas/stromboli.

FOR MAKING FILLING

  1. While the pizza dough is resting, you get to work and make the filling.
  2. In a pan, heat oil.
  3. Add all the veggies and saute on high flame for 2 to 3 minutes, stirring continuously.
  4. Add pizza sauce, salt, chilli flakes and oregano.
  5. When all the excess moisture evaporates, switch off the flame.
  6. Let the filling cool down completely. Never use the warm filling as it is not only difficult to handle but also the dough may tear.

FOR MAKING STROMBOLI

  1. Preheat oven to 180 degrees C for at least 15 to 20 minutes. During this time, do the following preparations.
  2. Divide the dough into 3  parts.(See Note 7)
  3. Take one part, keeping the other 2 parts covered with some lid/cloth. (See Note 8)
  4. Sprinkle flour on the kitchen platform, take a ball and roll it thinly using a rolling pin. Roll it just the way you roll out a chapati.
  5. Before placing the stuffing ensure that you can lift the rolled out dough easily. For this sprinkle enough dry flour beneath it.
  6. Place the stuffing on this rolled out dough. Keep the filling towards the bottom side only. Also, leave the edges all around.
  7. Grate pizza cheese on the filling.
  8. Brush little water on the edges all around.
  9. Start rolling tightly into a log.
  10. Seal the edges properly.
  11. Invert the log, and keep it on the baking tray lined with parchment paper.
  12. Cover it with a damp cloth and let it rest for about 20 minutes.
  13. Similarly, make strombolis from the other two parts also.
  14. Keep all the (2 or 3) strombolis on the baking tray, keeping the large gap in between. (See Note 9)
  15. After about 10 minutes, start preheating the oven to 190 degrees for 15 minutes.
  16. Before keeping the stromboli in the oven, apply milk with a brush on the strombolis and sprinkle some seasonings on them.
  17. Make cuts, as shown in the pics below, with a serrated knife. This is very important, as it allows the steam to escape, otherwise stromboli may burst open.
  18. Bake for 35 to 40 minutes or till turns golden brown.
  19. When baked, take out the strombolis and place it on a wire rack.
  20. Brush olive oil or butter.
  21. Cover with a damp cloth till cools down. If you can't wait and wish to eat warm then also cover for at least 10 minutes.(See Note 10)
  22. Cut slices.
  23. Serve.
  24. Can keep the remaining in an airtight container in the refrigerator.

Recipe Notes

NOTES

  1. This time, I have mixed yeast directly into the flour so ensure that your yeast is of good quality and is not expired. If not sure, then please proof it in warm water first. For proofing take 3/4 cup warm water, add sugar and yeast. Cover it and leave it for at least 10 minutes till frothy.
  2. Knead sifted flour with this water and milk. Use warm water only for kneading otherwise yeast will not activate and consequently, your dough will not rise.
  3. The total liquid used is 1.5 cups divided between milk and water. The quantity of water may vary slightly, a tablespoon more or less, depending on the flour, so take care of this and add water slowly. In case, you end up adding too much water then add a little flour, as required.
  4. For kneading, sprinkle very little flour on the kitchen platform,  put the dough there, press it with the heels of your hands at different places. when spread then fold it and again start pressing. Do this for about 4-5 minutes till the dough becomes smooth, shiny and clears the poke test. If you poke a finger in the dough, it will spring back. Also, if you hold the dough in your hand then it will be firm and not be sagging.
  5. Rising time depends on the quantity of yeast and on the weather conditions. During summers it may rise in 45 minutes to 1 hour. Whereas in winters it may take even up to  2 hours.
  6. When dividing the dough into 3 or 4 parts, it’s better to roll a log and cut with pizza cutter. Do not tear it with hands as it may destroy the gluten developed during rising.
  7. If you can keep only two strombolis in your oven or you want to use just half the dough, then after deflating and dividing,  pack the remaining half in cling film, place it in an airtight container and keep in refrigerator up to 24 hours.
  8. Strombolis rise during rising time as well during baking, so it is necessary to keep a substantial gap between the two otherwise they may stick to each other. Covering them with a damp cloth makes them soft.
  9. If it tears while rolling or sealing, feel free to cover with a little dough, like patchwork.