Food Network: Stromboli

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Stromboli
Recipe courtesy Emeril Lagasse, 2003

Ingredients
Basic Pizza Dough, recipe follows
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives

2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan

Instructions
Preheat the oven to 375 degrees F. Grease a large
baking sheet and set aside.

In a large skillet, cook the sausage over medium-high heat until browned and the
fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on
paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions,
bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from

the heat and cool.

Punch down the dough and divide half. On a lightly floured surface, roll out half
of the dough to a large rectangle, about 10 by 14 inches. Spread half of the
cooled sausage mixture across the dough leaving a 1-inch border. Overlapping
slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella
cheeses over the top. Using a pastry brush, paint the border of 1 long edge with
egg wash. Starting at the opposite long end without egg wash, roll up the dough
into a cylinder, pinching the edges to seal. Place on the prepared baking sheet
and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden
brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with
Parmesan cheese and return to the oven until the cheese is melted and the dough is
golden brown, about 5 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and

1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5
minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all
incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a
time, working the dough after each addition, until all the flour is incorporated
but the dough is still slightly sticky. Turn the dough out onto a lightly floured
surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the
dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and
set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Use as directed.