Many many years ago I made this lovely stromboli recipe from 500 Pizzas & Flatbreads. I was still such a newbie back then and my skills were pretty rough, so during my last attempt my stromboli were quite misshapen and uneven. What was certain, however, was how amazingly good these savory rolls were.
Today I finally got around to making them again, since I needed to clear all that turkey ham and cheese from the freezer. I still couldn’t pinch and seal the seams well enough to prevent them from leaking, but this time around I managed to roll the dough out into proper 14- by 12-inch rectangles with the help of my trusty measuring tape. I did hear, however, that the leaking molten cheese is sort of where these rolled pizzas got their name, being named after the volcanic island of Stromboli. Ah well.
Try this out, guys, a simple yet tasty snack suitable even for beginner bakers. Yum!
Mozzarella & Turkey Ham Stromboli
- 1 recipe Breadmaker Calzone Dough
- 500 grams mozzarella, grated
- 250 grams turkey ham, thinly sliced
- 30 grams (about 2 tablepoons) unsalted butter, melted
- 2 tablespoons Parmesan, finely grated
Preheat the oven to 190 degrees C (fan 170 degrees C).
Make the calzone dough. After the dough has rested for 10 minutes, gently punch down.
Transfer to a lightly oiled surface. Divide the dough into two equal pieces.
Working with one piece of dough at a time, shape the dough into a ball.
Roll the dough out into a 14- by 12-inch rectangle.
Spread half of the grated mozzarella over the dough, leaving a 1/2-inch border. I recommend leaving about 1 inch at the top to make the roll easier to seal.
Top with half of the turkey ham slices, arranged in a single layer.
Starting from the bottom long edge, roll the dough tightly into a log.
Pinch the seams to seal, and tuck the ends under.
Repeat with the remaining half of dough. Arrange the rolls on a lined baking tray.
Brush each stromboli with the melted butter.
Sprinkle 1 tablespoon of Parmesan on each log.
Bake in the oven on the middle rack, until golden brown, 25 minutes.
Transfer to a wire rack to cool, about 5 minutes.
Cut diagonally into 1-inch thick slices. Serve warm.