A Stromboli is a classic Italian bread that you will find in almost every household in the country. It basically consists of a rolled bread with a filling of vegetables, meat and cheese. Although, it is usually made with an Italian bread dough, a pizza dough can also be used to make a Stromboli. A Stromboli with a ham and tomato filling is nonetheless delicious and tasty. If you wish to try this Italian delicacy at home, here’s the recipe for a mouthwatering ham and tomato Stromboli.
Preparation Time: 25 minutes
Cooking Time: 30 minutes
White bread or pizza dough: 1 ball of 16 ounce
Tomato: 3 to 4 pieces
Ham slices: 5 to 6 pieces
Garlic: 1 to 2 cloves
Mozzarella cheese: 100 grams
Pepper powder: ½ teaspoon
Paprika powder: ½ teaspoon
Salt: to taste
Sun-dried tomatoes: 1/3 cup
Egg: 1 piece
Basil leaf: a handful
Olives: 3 to 4 pieces
Method Of Preparation:
Pre-heat the oven to 180 degree Celsius. Grease a baking tray with butter or olive oil and keep aside. Let the bread dough rest for some time until it rises. Knock back once it has doubled its size.
Prepare the tomato sauce. Chop the tomatoes roughly and put it in a blender until it forms a puree. Heat oil in a pan. Add a clove of crushed garlic. Saute for a few minutes until it turns brown. Add the tomato puree to this and cook well. Season the sauce with salt and pepper. Add a little paprika to the sauce for some heat. Cook the tomato sauce until the oil separates from the gravy and starts floating on top. Add a few hand torned basil leaves before switching off the flame. Let the tomato sauce cool down.
Sprinkle some flour on a rolling surface. Take the dough and roll out to form a rectangle. Leaving a small border along its edges, spread out the tomato sauce. Add a few pieces of sun-dried tomatoes on top along with chopped olives. Scatter the pieces of ham over it. Grate mozzarella cheese on top and add a few basil leaves.
You can either form a rectangular Stromboli or a braided one. If you want to make a rectangular one, tuck in the smaller sides and start rolling the long side just like a Swiss Roll. Make sure that you make a nice roll. Press the sides and seal in the dough. To make a braided Stromboli, starting 1 and half inch from the filling make parallel horizontal slits on the dough. Distance each cut at about 1 and half inch.
Start folding one strip over the other, from right to left, beginning from the top. Continue making braids until you reach the end of the dough. Tuck in the ends of the strip and it is now ready to be baked. Do not worry if your braids are imperfect, it just lends a rustic homemade touch that is awesome. Slowly lift it up and put in on the baking tray. Make sure that you have placed the sealed side down.
Whisk the egg in a bowl along with a tablespoon of water. Brush this on all sides of the dough. Let it bake for 30 minutes, until it is crisp and golden on the outside. Wait till it cools down to room temperature. Slice it into strips and serve as an evening snack. If required, you can also keep it wrapped in the refrigerator for 2 to 3 days and enjoy later.