According to Wikipedia “Stromboli is a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables. ” It is somewhat like a rolled pizza where you can put anything under the sun. My first encounter with stromboli was when we dine in Ristorante Bigoli in Trinoma.
Bigoli’s stromboli is served with a dipping sauce depending on your choice of filling. Their stromboli is soft, that you can use it to wipe out the sauce in your plate. It very tasty too and will easily make you full.
In an attempt to make this dish at home, I decided to cook this on Sunday for our snack time. I suggest to eat this at once while it’s still warm and really, really soft. The stromboli I made has a thin crunchy outer crust but upon your first bite you’ll feel this soft interior. Instead of baking the whole rolled stromboli, I cut it into 2 inches long before I baked it.
What gives flavor to this dish is the marina sauce and the salami filling. Be generous with the salami as you’re the one to enjoy it. After I baked the stromboli, I immediately serve this to my family with the marina sauce on the side. Dipping this finger food size stromboli in the marina sauce gives a lot flavor to the stromboli.
Ingredients
Dough
5 cups All Purpose Flour
1 Tablespoon Sugar
2 teaspoons Salt
1 Tablespoon Instant Active Dry Yeast
1 Cup Water
3/4 Cup Evaporated Milk
1 Tablespoon Olive Oil
Marina Sauce
800 grams Canned Diced Tomatoes
1/2 cup Chopped Parsley
1 1/2 teaspoons Italian Seasoning
Salt and Pepper to Taste
Filling
Salami
Procedure
1. Preheat oven to 220 degrees Celsius. Combine flour, sugar, salt and yeast. Mix until all ingredients are well incorporated.
2. Make a pool at the center of the dry ingredients. Add water, milk and olive oil. Mix well and transfer on a floured surface. Dust extra flour while kneading. Knead for 8 to 10 minutes. Do not over knead your dough or it will come out tough.
3. Lightly grease a bowl and transfer your balled dough in to it. Cover with a cling wrap or towel for 45 minutes.
4. Divide the dough into 3 parts and flatten on a floured surface to 4 to 5 inches wide. Cover and rest for another 20 minutes. (I did not bothered to measure the thickness. I just flatten it into a thickness which I think could support my fillings.)
5. Marina Sauce: In a sauce pan, throw everything in, season with salt and pepper and simmer for 20 minutes or until desired sauce thickness is achieve.
6. Spread 2 to 3 tablespoon of the marinara sauce.
