Stromboli Recipe

© Alex Luck - Hearst OwnedStromboli : The whole family will enjoy these rolled pizza breads, crammed full of flavour and oozing with cheesiness. If you're cooking for veggies, omit the mortadella and pepperoni and make sure to use vegetarian mozzarella.

These rolled pizzas are stuffed with cured meats, peppers and olives and are freezable so batch cook a load of these and always have a pizza to hand!

Cooking notes: plus rising

Yields: 4 servings

Prep Time: 30 mins

Process Time: 30 mins

Total Time: 1 hour

Calories per Serving: 475

Ingredients

• 225 g

  strong white flour, plus extra to dust

• 7 g

  sachet fast action dried yeast

• 1 tsp.

  caster sugar

• 1 tbsp.

  olive oil, plus extra to grease

• 50 g

  tomato purée

• 50 g

  passata

• 75 g

  mortadella, sliced

• 40 g

  pepperoni, sliced

• 150 g

  mozzarella, drained and torn

• 25 g

  ready-roasted mixed peppers, drained and torn

• 25 g

  pitted black olives, halved

• 1

  egg, lightly beaten

• 1 tsp.

  sesame seeds, optional

• Flaked sea salt, to sprinkle, optional

Directions

1. In a large bowl, mix the flour, yeast, sugar and 1tsp fine salt. Make a well in the centre and pour in 125ml lukewarm water and the olive oil. Mix together with a wooden spoon to combine, then bring together with your hands to make a soft dough (add more water if mixture looks dry).
2. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Transfer to a large, lightly greased bowl, cover with clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.
3. Tip dough out on to a lightly floured surface and divide in ½. Roll each ½ into a neat 18 x 28cm rectangle.
4. Spread tomato purée evenly over top of each base, leaving a 3cm border around the edge. Next spread on the passata. Arrange mortadella and pepperoni evenly over the passata, then top with the mozzarella, peppers and olives.
5. Working with one base at a time, fold short sides in slightly over the filling. Then, working from the long side closest to you, roll up the pizza in a tight cylinder, pinching the seam to seal. Repeat with the second base.
6. Line a large baking tray with baking parchment. Place the rolled stromboli pizzas, spacing apart, on lined tray (sealed edge down) and cover loosely with a clean tea towel. Leave to rise for 30min.
7. Preheat oven to 220°C (200°C fan) mark 7 and put a large baking tray in to heat. Brush the stromboli all over with beaten egg and sprinkle with sesame seeds and sea salt flakes, if using. Slide the stromboli, still on their baking parchment, on to the preheated tray, and cook in oven for 30min, until golden.
8. Transfer to a large board and slice each stromboli in ½. Serve with a green salad, if you like.

Freeze ahead:

Assemble and cook stromboli, then cool completely. Wrap well individually and freeze up to 1 month. To serve, reheat in an oven preheated to 220°C (200°C fan) mark 7 for 20-25min, until piping hot.

Per serving:

• Calories: 475
• Protein: 21g
• Total fat: 22g
• Saturates: 10g
• Crabs: 46g
• Total sugars: 4g
• Fibre: 3g