Black Olive & Sundried Tomato Stromboli

DifficultyIntermediate

A flavourful bundle of goodness, just like a rolled-up pizza!

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Dough
*You can also use pre-made dough if you prefer.
 1 ¾ cups flour
 ¼ oz yeast
 1 ½ tsp sugar
 ¾ tsp salt
 3 tbsp extra-virgin olive oil
  cup boiled water
 1 egg, beaten
Stromboli
 ½ cup marinara sauce
 ½ tsp dried basil
 ½ tsp dried parsley
 ¼ tsp dried oregano
 ¾ cup mozzarella, grated
 ¾ cup Parmesan cheese, grated
 12 slices pepperoni
 ½ package Sardo Sundried Tomatoes, diced

Dough Preparation
*Skip this if you're using pre-made dough.
1

Preheat oven to 425°F (220°C).

2

Combine 1 cup flour, yeast, sugar, and salt in a large bowl. Add water and olive oil; mix until well-blended.

3

Mix in remaining flour, 1/2 cup at a time, until dough firms into a ball.

4

Lay dough on a floured surface, and knead until smooth and stretchy. Line a baking sheet with parchment paper, and evenly roll out dough in a rectangle.

5

Scatter sliced black olives across dough surface, lightly pressing to embed in the dough.

Stromboli
6

Stir and mix basil, parsley, and oregano into marinara sauce. Spread the mixture across the dough, with 2 inch edge of plain dough.

7

Sprinkle 1/4 cup of grated mozzarella and Parmesan cheeses across the sauced surface. Distribute pepperoni and sundried tomatoes evenly. Sprinkle on remaining 1/4 of each cheese.

8

Apply beaten egg to exposed dough edges, then roll dough into a spiral tube. Apply egg to exposed dough. Gently add slits regularly, lengthwise.
*Sprinkle on red pepper flakes, garlic salt, Parmesan cheese, or other toppings if desired.

9

Bake for 15-25 minutes, or until golden-browned. Let cool for 5 minutes. Slice into portions and serve.

Tip: can be served as an appetizer or entrée, depending on how much you make.

Category

Ingredients

Dough
*You can also use pre-made dough if you prefer.
 1 ¾ cups flour
 ¼ oz yeast
 1 ½ tsp sugar
 ¾ tsp salt
 3 tbsp extra-virgin olive oil
  cup boiled water
 1 egg, beaten
Stromboli
 ½ cup marinara sauce
 ½ tsp dried basil
 ½ tsp dried parsley
 ¼ tsp dried oregano
 ¾ cup mozzarella, grated
 ¾ cup Parmesan cheese, grated
 12 slices pepperoni
 ½ package Sardo Sundried Tomatoes, diced

Directions

Dough Preparation
*Skip this if you're using pre-made dough.
1

Preheat oven to 425°F (220°C).

2

Combine 1 cup flour, yeast, sugar, and salt in a large bowl. Add water and olive oil; mix until well-blended.

3

Mix in remaining flour, 1/2 cup at a time, until dough firms into a ball.

4

Lay dough on a floured surface, and knead until smooth and stretchy. Line a baking sheet with parchment paper, and evenly roll out dough in a rectangle.

5

Scatter sliced black olives across dough surface, lightly pressing to embed in the dough.

Stromboli
6

Stir and mix basil, parsley, and oregano into marinara sauce. Spread the mixture across the dough, with 2 inch edge of plain dough.

7

Sprinkle 1/4 cup of grated mozzarella and Parmesan cheeses across the sauced surface. Distribute pepperoni and sundried tomatoes evenly. Sprinkle on remaining 1/4 of each cheese.

8

Apply beaten egg to exposed dough edges, then roll dough into a spiral tube. Apply egg to exposed dough. Gently add slits regularly, lengthwise.
*Sprinkle on red pepper flakes, garlic salt, Parmesan cheese, or other toppings if desired.

9

Bake for 15-25 minutes, or until golden-browned. Let cool for 5 minutes. Slice into portions and serve.

Black Olive & Sundried Tomato Stromboli

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