Tuesday, 5 August 2014


I'm always looking for different and exciting bakes and not just the sweet variety. Sometimes savoury bakes can be equally delicious. Ive been dabbling with homemade pizzas recently so when I came across the Stromboli it looked like something that would not only challenge me as a home baker but would also be amazing as part of a weekend picnic tea. A scrummy pizza dough lined with basil, mozzarella and cured meat all rolled up into a beautiful parcel that once sliced really does have the "wow factor".

The bread dough is covered with a layer of tomato sauce. You only need around 3 tbsp so I used some leftover salsa that we had made during a Mexican night. The chili in the salsa really gives the Stromboli a good old kick and it works really well with the cured meats. If your not a chili fan that you can use leftover bolognase sauce. If you don't have any leftovers lying around I'd just use a few squidges or tomato puree, 3 tbsp is really not worth cracking open a whole new jar of tomato sauce for.

Don't feel like you need to use pepperoni or chorizo either. They are my favourite cured meats but feel free to mix it up with other varieties such as pastrami or salami. You could even make a vegetarian version, there are many veggie pepperonis out there which I'm sure would work just as well.

Your Stromboli takes a while to prepare due to the proofing of the dough so go the recipe below a go but make sure you give yourself plenty of time if you wish to serve it that day.


500g Strong White Flour
7g Dried Active Yeast
Pinch Of Salt
Approximately 3 Tbsp Tomato Sauce/Salsa
20 Slices Of Pepperoni
150g Thinly Sliced Chorizo
1 340g Jar Roasted Red Peppers (Drained)
A Large Hand Full Fresh Basil Leaves
250g Mozzarella (Drained And Thinly Sliced)
Some Olive Oil For Brushing

  1. Throw the flour, yeast and salt into a large bowl and great a well in the centre. Use a jug to slowly pour in some lukewarm water (you'll need around 300ml), mixing as your go until the dough comes together into a sticky ball.
  2. Tip the dough out onto a lightly floured surface and knead foraround 10 minutes until dough becomes smooth and elastic. The dough may stick but try to only add flour if it persists. Be patient and the dough should come together eventually.
  3. Place the dough into a lightly floured bowl and cover with film. Place in a warm place to proof for one hour.
  4. After an hour the dough should of doubled in size. Tip it backout onto the floured surface (refresh the flour if you need too) and roll out the dough into a large rectangle. Take the tomato sauce and spread it it across the rectangle leaving a small gap around the edge of the rectangle until you have a thin layer all over the centre of the dough. Don't be tempted to put too much sauce on the dough or it will become wet and soggy  and hard to roll later.
  5. Next a layer of pepperoni and then dot the chorizo slices evenly across the dough. Layer the roasted peppers evenly across the dough followed by the basil leaves and finally the mozzarella. You should end up with something similar to the picture on the right.
  6. Line a baking tray with greased baking paper. Take the long edge of the dough and roll up the Stromboli into a long sausage shape. Place the Stromboli on the baking tray, fold side downto seal the dough and prevent it leaking
  7. Brush the Stromboli all over with some olive oil and leave it to rest for 15 minutes. Whilst the Stromboli is resting, turn your oven on to 200 degrees (180 fan). After the 15 minutes of resting place the Stromboli in the oven to bake for 40 minutes or until the outside is crisp and golden. Leave to rest for 15 minutes.
You can either tuck straight into your Stromboli and enjoy it warm or you can leave it too go cool and before having a slice, fab for grabbing if you need a quick snack on the go or to pack in your picnic hamper and ten times better than just making a normal butty.

Or serve it as part of a little picnicky style dinner like I did to the left. It's such a great finger food that it would work really well as party of a buffet or a family do too.

It really is one Holy Stromboli!

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