Pizza in a roll (stromboli)

Pizza in a roll (stromboli)

Ingredients:

Pizza dough — 250 g
Tomato sauce — 1 stack.
Mozzarella — 1.5 stack.
Slices of salami — 9 pcs.
Slices of ham — 7 pcs.
Egg — 1 pc.
Oregano — to taste

For the test:

Warm water — 1 stack.
Dry yeast — 2 ¼ tsp.
Honey or sugar — 1 tbsp. l
Salt — 2 tsp.
Vegetable oil — 2 tbsp. l
Flour — 3 stack.
Cooking:
Heat the water to 30-40 degrees. Mix 1 teaspoon of sugar, water and yeast, then add 2 teaspoons of salt and 2 tablespoons of olive oil.

  1. The dough is best prepared in a combine: knead it there for 15-20 minutes (long kneading gives the dough elasticity), then put it in a greased bowl with oil, cover with a towel and put into a warm place for 1-1.5 hours. Come up the dough divided in half and roll out of each rectangular layer.
  2. Cover the dough with tomato sauce (purchased or homemade), leave 6-7 cm of free space on each side. Sprinkle with grated mozzarella (or other cheese; leave a little cheese for sprinkling before baking), top with salami and ham. Beat 1 egg a little, smear free edges.
  3. First wrap the narrow edges, and then roll up the entire structure into a roll, put it on the prepared baking sheet. You can wrap it in another way: cut the free edges, fasten it with a braid on top of the roll.
  4. Preheat the oven to 240-250 degrees.
  5. Roll grease with egg on top and sprinkle with cheese residue. Make cuts on the roll, sprinkle with parsley or oregano and bake for 10-15 minutes.

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