Scarpetta Stromboli

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We thought this was pretty good but the bread was too dry and crisp. What did I do wrong? Did I just bake it too long (I followed the directions? Or is it because I used warm water with the yeast? I have not used active yeast many times but every time I have it says to use warm water so I thought the directions to use cold were a mistake.

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Let me start out like this. Shut The Front Door!!!! You might think we liked it. We Loved it. It does make alot. I froze the second half of dough (I am sure it will unfreeze well,if not thats ok too. I have a Kitchen Aid, Pro 6 quart mixer. It made noises that scared me but it pulled though. If your mixer isn't running well, you might go to a simpler dough. Every one should have this at least once in their life..... Thanks So Much Scott...

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great for parties

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This is the best thing I've ever made! It came out perfect. Everyone I served it to was amazed and so impressed! Thanks Scott for sharing the recipe.

The only issues I had while cooking it were that my old mixer had a really rough time handling the thick dough. It got really hot and started smoking (the mixer. If I had a better mixer there wouldn't have been a problem. Also, after 2 hours the dough had hardly risen at all. I was going to give up, but then my mom suggested warming up the oven a little then putting it in there (with the oven off. That did the trick. I think the temp in my house may have been too cool perhaps.

I will definitely make this again!!

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this was awesome! I followed the recipe exactly and it turned out great. I didn't even make the Mascarpone Butter or Citrus Oil, it was great plain. And yes it makes a lot of food!

*In regard to the question about adding Ice to the oven - it creates humidity in the oven before you cook the stromboli.

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Oh Yea !!! WOW - BUT - question.... In the show Scott did not mention "a tray of ice in the oven for 5 min. then remove". He just put the Stromboli in the oven - why does the directions say to put a tray of ICE in the oven for 5 MIN... then remove... then put the Stromboli in ?????????? Can somebody help me with this?
This was THE BEST ... I made another one for my Vegetarian friend... put peppers, mushrooms and onions on a baking tray and roasted... then put that with the cheese and some sundried tomatoes..... YUMMMMMMMMMM... But seriously - what is with the ICE in the oven for 5 min>>>>>???????? Thank you Scott - I just love your personality and your food.

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This was great. My family loved this and have made many times. The dough recipe is also great for making french bread.

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This is the easiest, funnest thing you will ever make and people that taste it will think you are a hero. The only hard part? Getting it past your family if they suspect you are trying to give it to anyone else. A plus, best thing I have ever made from food network. Thank you!

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I have now made this several times and my family loves it. The salami & mozzarella is, of course, so good but our favorite is a smoked ham (sliced thin and sharp cheddar cheese combo. I kept the garlic but didn't have fresh basil so I used a profuse amount of Italian seasoning inside the stromboli and on the outside. The tomatoes on the top of the stromboli are delicious! The dough is to die for. Whenever I start making this my hubby & son actually get excited and I love hearing my husband brag to his friends on-line that he's eating home-made stromboli. Thank you, Scott! I can't wait to try other combos of this. Oh, don't skip the butter sauce. I had to add more mascarpone than it called for 'cause we like it a lil thicker and it is so worth it. The oil dip is good but the butta sauce is definitely the winner.

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I followed the recipe as is and it turned out great! I used a high quality smoked moz and a ton of fresh basil from the garden and this was so easy to do and makes a TON. The tomatoes on top were a bit sweet which nicely paired with the buttery, salty crust on what turned out to be very light, fluffy bread. The flavors of the salami ( which I had sliced tissue paper thin and then layered well was perfect with the cheesy, smoky filling.

The citrus herb oil is amazingly fresh and complex in flavor. I am using it for salad dressings and grilled crostini with it. The marscapone butter has become my new go to butter for other recipes too. I have never been to scarpetta, but conant made this look so good on tv that I had to try it and my husband and 3 year old are glad I did!