roly, poly, oly, stromboli. (pepperoni, spinach and zucchini stomboli)
Remember when I used to write about food?
Oh, you don’t? Yeah, that’s because I’ve been seriously holding out on you. Life got busy and the closed sign hung from my theoretical kitchen door. But we’re done with that, my friends.
The recipe I’m going to share with you had been burning a hole in my pocket since Super Bowl Sunday. It’s a pity it has taken me this long to share it, because hot dog, it was delicious!
Yes, it is a good football food, but it is also a good Friday night food. Or Saturday lunch food. Or roll-out-of-bed-at-midnight-FEEEEED-ME food.
Meet the stromboli. Chewy, herbed dough wrapped around meat, veggies and a delicious melting pot of ooey-gooey cheese.
My version of the stromboli is jam-packed with green veggies and wrapped in a whole wheat crust. Warm up some marinara for dipping!
Incredibly, it is super easy to make!
First up, the dough. It’s a very simple, whole wheat yeast dough that comes together in a flash. Stir 1 tsp. (half packet) of yeast into 2/3 warm water in the bowl of a mixer.
Then add 1/8 c. olive oil, 1/2 c. white flour and a pinch of salt.
Using paddle attachment, stir until smooth and well-incorporated. Voila!
Switch to the hook attachment, and then add in 1 1/2 c. of whole wheat flour.
Mix and knead for about 10 minutes, or until dough is soft and elastic. Like so:
Coat in oil, cover bowl with towel and let rise in warm place for 30-45 minutes (depending on how patient you are).
Meanwhile, you can chop up your filling and grate your cheese. I’m using zucchini, spinach, pepperoni, provolone and mozzarella. But the possibilities are endless!
When the dough has risen, dump it out onto a lightly floured surface.
Roll out to about a 15″ x 12″ rectangle.
And start assembling on one half of the dough. Bed of spinach.
Sprinkling of pepperoni (next time I’ll use a bit more than this).
Layer of thinly sliced zucchini. Crunchy zucchini would not make for a very tasty stromboli, methinks.
Cheese two (because one cheese is never enough).
Sprinkle with some Italian-y herbs. I used basil.
Fold empty half over and crimp edges tightly.
Brush with more olive oil.
And top with some Italian seasoning.
Bake at 400° or 25-30 minutes until golden brown. Slice into one inch slices and serve with warm marinara dipping sauce.
Pepperoni, Zucchini and Spinach Stromboli
2/3 c. warm water
1 tsp yeast (half packet)
1/2 c. white flour
1/2 tbsp. sugar
1/8 c. olive oil
Pinch of salt
1 1/2 c. wheat flour
Zucchini, sliced thin
Mozzarella (about 4 oz.)
Provolone (about 4 oz.)
Italian herbs, to taste
Olive oil, for brushing
Marinara sauce, for dipping
Mix yeast and warm water in the bowl of a mixer fitted with the paddle attachment. Add in white flour, sugar, olive oil and salt. Mix until smooth and well-incorporated. Switch to hook attachment and mix in wheat flour. Knead on medium for about 10 minutes, or until soft and elastic. Coat in olive oil, cover bowl and let rise in a warm place for 45 minutes.
Preheat oven to 400°. Roll out risen dough onto a lightly-floured surface. Roll out to about a 15″ x 12″ rectangle. Cover half of rectangle in pepperoni, spinach, and zucchini. Top with cheeses and Italian herbs. Fold empty half of dough over filling and crimp edges tightly. Brush with olive oil and sprinkle with more Italian seasoning. Bake at 400° for 25-30 minutes or until golden brown. Slice into one-inch sections and serve with marinara sauce for dipping.