Homemade Stromboli from Scratch
You'll need 2 1/4 tsp active dry yeast, 1 Tblsp HONEY or sugar, 1 tsp salt, 2 Tblsp olive oil or canola oil, 3 cups BREAD flour.
1
Place 1 cup WARM water in a large mixing bowl.
2
Stir in the yeast
3
Let sit 5 - 10 minutes until it bubbles and foams.
5
And half the BREAD flour.
8
Mix on low and once incorporated, add the rest of the flour bit by bit until you get the right consistency.
9
It should be slightly tacky, but doesn't stick to hands. Dough should also be cleaning the sides of the bowl.
10
At this point, leave mixer on low to medium speed (with dough hook) and walk away for 6 minutes to knead.
11
Dough should be smooth and bowl clean. (You can divide & freeze dough at this point if you want.)
12
Form a ball and grease with a bit of oil so it doesn't dry out.
13
Cover with plastic wrap and let rise for an hour or 2.
14
It should double in size. (Enough to make 2 12" pizzas.)
15
Line a baking sheet with parchment paper and roll out dough into a rectangle.
16
Spread sauce over dough leaving space along one long edge for overlapping later.
17
Top sauce with a layer of cheese.
18
Continue layering meats, veggies, cheeses, extra sauce, any ingredients you like.
19
Next fold over the 2 ends and brush with egg white. Also brush egg white on the long ingredient free strip.
20
Roll it up & seal by pressing the overlapping strip slightly. (The parchment comes in handy here.) Rollover & brush whole thing with egg whites.
21
Gently cut slits on top about 2" apart for venting. Sprinkle Italian seasoning or parsley and more cheese over top.
22
Bake at 500* for 10-15 min in the LOWER half of the oven until bubbly and golden. Cool 5-10 minutes.
23
Slice and serve with warmed leftover pizza sauce.
24
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