It seems like it’s been forever since I’ve blogged about something doughy. I’m really weird about blogging and sometimes start to think that I’ve blogged everything there is to possibly blog about. Which is silly because there’s an endless supply of recipes and ideas out there.
So today I’m sharing something I’ve never blogged, never made, and never even eaten before now! I was always kind of confused about stromboli because it seems like every time I see it at a restaurant it looks just like a calzone – folded over pizza dough with stuff inside. But as it turns out, a stromboli is actually rolled up, cinnamon roll style, once it’s stuffed with your choice of toppings. This one is only cheese (smoked gruyere!) but you can pretty much add anything you want. Meat, different cheeses, and veggies.
This dough recipe from Red Star Yeast is pretty fantastic. It’s light and airy and the perfect compliment to all the cheese. I’m a big believer in waiting for a bread to cool completely before cutting for the best texture but with something like this, you just gotta cut into it as soon as it comes out of the oven and the bread doesn’t suffer at all for it.
I’m still obsessed with Platinum yeast and if you haven’t given it a try yet, you absolutely must. It makes baking with yeast completely foolproof! I was able to skip the first step of the recipe (softening the yeast) thanks to the magic of Platinum.
- 1 teaspoon sugar
- 1 cup water
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 clove garlic minced
- 5 ounces mozzarella cubed
- 5 ounces smoked gruyere cubed
- 1 teaspoon coarse salt
- 1/2 teaspoon dried rosemary
- olive oil for brushing the dough
In large bowl, dissolve 1 teaspoon sugar in warm water (110-115F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth.
Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down dough; cover with tea towel; let rest for 10 minutes.On lightly floured surface, roll dough into 16- x 12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching.
Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.
Bake in center of 375F oven for 35-40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.
This post sponsored by Red Star Yeast.