Black Olive & Sundried Tomato Stromboli - Sardo Foods


Black Olive & Sundried Tomato Stromboli

A flavourful bundle of goodness, just like a rolled-up pizza!
Prep Time10 minsCook Time20 minsTotal Time30 mins

What you need

Dough<br><i>*You can also use pre-made dough if you prefer.</i>
 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
 ½ package Sardo Sundried Tomatoes, diced
 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

Let's get Started

Dough Preparation<br><i>*Skip this if you're using pre-made dough.</i>

Preheat oven to 425°F (220°C).


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


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


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.


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


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


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.


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.


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