In my previous life (a few months ago), I would roll out a pre-made crust from the can to treat my family on pizza night. Our lives forever changed the day I stepped up and experimented with homemade pizza dough. The feeling of molding a perfectly developed dough—irreplaceable. I can’t say that I will never-ever use a can of crust again, but I can say that my family will be completely crushed on that day. Roll-up this hearty, meat-filled Stromboli for a REAL treat this week!
Makes: 10 pieces
For the Dough:
1 cup warm water
2 ¼ teaspoon active dry yeast
3 cups all-purpose flour
½ teaspoon sugar
½ teaspoon salt
3 tablespoons olive oil
For the Filling:
1 cup marinara sauce
½ pound lean ground beef, cooked
½ pound deli pepperoni, sliced thin
2 cups mozzarella cheese, shredded
¾ teaspoon Italian seasoning, divided
1 tablespoon butter, melted
- Combine the yeast and water. Let set for 5 minutes.
- In the large bowl of a stand mixer, combine flour, sugar, salt and olive oil. After 5 minutes, when the yeast is frothy, pour the water over the flour mixture. Using the dough hook, begin mixing the dough. Use a rubber spatula to scrape the sides of the bowl as needed. Knead the dough on medium speed until fully developed. See notes.
- Remove the dough from the bowl and form into a ball. Lightly spritz the inside of the bowl with cooking spray and return the ball to the bowl. Lightly spritz the top of the dough with cooking spray as well and cover tightly with plastic wrap. Let the dough rise in a warm place for 1-2 hours until double in size.
- When the dough is ready, preheat the oven to 400 degrees.
- Roll the dough out on a clean surface into a 1 ½ x 2-foot rectangle, about ½ an inch thick.
- Spread the marinara evenly across the dough, leaving about 1″ around the edge.
- Layer the ground beef, pepperoni and cheese over the marinara sauce and sprinkle with ½ teaspoon seasoning.
- Beginning with the shorter side, roll the dough into a log. When rolled entirely, transfer to a greased baking sheet with the crease from the dough tucked under.
- Bake at 400 degrees for 20-25 minutes or until a golden crown crust has formed on the top.
- Remove the Stromboli from the oven. Spread melted butter across the top and sprinkle with remaining seasoning.
- Let set for 5-10 minutes before slicing into 1” pieces for serving.
Kneading the dough usually takes around 5 minutes. A fun way to test and see if your dough is fully developed is the “windowpane test”. Pull apart a small piece of dough and begin to stretch it between your fingers. When the dough is fully developed, it will thin as it is stretched to create a small window but won’t break apart. That’s when you know that you are ready to rock-and-roll on to the next step!
Pizza dough adapted from the Crazy for Crust recipe, https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/.
Alert. Family-friendly recipe here! Get your kids’ (or borrowed nieces and nephews) hands in the dough: measuring, rolling, filling. Fun stuff!
Tell me, what would you pair with Stromboli to build a balanced plate?