Peppers, ham & cheese stromboli
Imprimer cette page Recipe type:
StarterNumber of serving: 8Preparation time:
3 Hour(s)Cook time:
for the dough:
1/4 ounce yeast (one packet)
13 fluid ounces warm water (about 100 degrees)
3 fluid ounces olive oil
1 lb 6 ounces bread flour
1/2 ounce salt
for the Stromboli:
1/2 cup dijon mustard
1/2 lb ham
1/2 lb provolone cheese
10-12 Italian long hot peppers
olive oil for brushing
Cover yeast with warm water in mixing bowl. Whisk in the oil. Stir in the flour and salt. Mix on low speed with dough hook about 5 minutes, adding more flour if necessary until smooth & elastic.
Divide dough into two pieces. Place dough in separate oiled bowls, cover and let rise until doubled in size or wrap in plastic and chill overnight.
Roast the long hots by tossing them in olive oil & roasting in the oven at 375 degrees for about 45 minutes, flipping half way through. Remove from the oven & cool. Peel & deseed the peppers. Set aside or cover & refrigerate until needed.
To make the Stromboli: Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
Roll each piece of dough into a large rectangle about 10? x 14?. Top each with 1/4 cup dijon mustard, then top with ham & cheese, leaving about 1? border. Divide the peppers between the two pieces of dough and lay across, spreading out evenly.
Using a pastry brush, paint the border of 1 long edge with oil. Starting at the opposite long end without oil, roll up the dough into a cylinder, pinching the edges to seal. Place on a prepared baking sheet & let rise for 20-30 min.
Brush the top of each stromboli with oil. Bake until golden brown and crisp, about 25-30 mins. Remove from the oven and let stand 10 minutes. Slice and serve.