Stromboli Recipe

Made this last night for the first time. It had a great crust and excellent flavor.

Dough:
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tablespoons sugar
• Olive oil
• 1 1/4 cups 115 degree water
• 3 tablespoons dry active yeast
• 2 eggs beaten (for wash)
Filling:
• 1 large yellow onion thin sliced
• 1 green pepper sliced thin strips
• 2 TBSP jalapeno peppers (or more)
• 2 TBSP minced garlic
• 1 tsp Italian seasoning
• 1/4 lb deli ham (Virginia ham)
• 1 lb hot Italian sausage
• 1/4 lb deli salami
• black olives
• 2 - 8 oz 2 cheese pizza (mozzarella/provolone)
To a large bowl add warm water, sugar, yeast and 2 TBSP olive oil. Whisk to mix well and let stand for 5 min until mix becomes foamy. Add 1 tsp salt to flour and whisk well. Add 1 1/2 cups flour to yeast mixture and mix well by hand. Keep adding flour a half cup at a time and mix/knead well. Remove from bowl and continue adding flour until gone. Knead dough well for 5-6 min. In a large bowl add 2 TBSP olive oil and place the dough ball in and coat entire dough ball. Cover bowl with plastic wrap and place in 80-degree oven for 1-1 1/2 hours to rise.

Brown Italian sausage and remove with slotted spoon and drain on paper towel covered plate. In the same pan, add onions, jalapeno, green peppers and minced garlic. Saute until soft. Add Italian seasoning and mix. Remove from heat and cool.
Split dough into 2 balls and roll out into 10x14 rectangle. Add cheese in center lengthwise. Layer Italian sausage, onion/pepper mix, ham, salami, more cheese, black olives. Carefully roll the dough up into a log, sealing the end and edges. Beat 2 eggs and use to wet edges of dough and pull over top and pinch to seal ends. Brush outside of dough with egg wash. Cut vents in the pastry top about every inch or so. Bake @ 375 for 30 – 35 minutes. Remove and sprinkle with grated parmesan and place back in over for 10 min until browned.

Notes: 3 tablespoons yeast seemed like a lot, but it worked fine. Crust was good! Bake with the seam side down. Patch any holes in the dough to prevent excess leakage when baking. Let finished Stromboli set for 10-15 minutes before slicing to firm up. Serve with Marinara Sauce.