Emeril Lagasse really knows what he’s doing! This all comes from him, from the homemade dough to the finished product, and though it’s labor intensive it is SO worth it. Not only is it beautiful to look at, and would certainly wow anybody you served this to, but it tastes amazing with all the peppers, onion, meats, olives and cheese! Plus the dough is seriously awesome, and is a dream to work with.
If, like me, you have always been afraid to make your own pizza crust I strongly suggest you just take the plunge and try this recipe. It was very simple to make, and as I mentioned it was absolutely amazing to work with when forming the stromboli and pizza. I actually made two batches of the dough because I had first thought that I might have gotten it a bit dry as I was having to add flour to my surface during the kneading process. So for the second time I reserved a little (about 1/4 cup) of the initial 3 cups and used that during the kneading instead. They both turned out fantastic though, and I used half of the first batch on a pizza for my son and froze the rest. It is nice and airy/soft, but gets a good crunch on the ends where it brown. Seriously probably the best homemade pizza I have ever had as far as crust is concerned. I usually use frozen store bought dough, or Pilsbury dough, or even a pre-made crust. The frozen stuff usually results in a good enough crust, but not only do you have to remember to thaw it out first, but ones I have tried have been a bear to roll out and take forever to actually get to the point where they won’t just shrink back up on me. This dough took 2 minutes tops each time.
You could certainly adjust the fillings to your tastes, but the combination Emeril creates for this recipe is perfect. I used pepperoni because the salami I had was looking a bit turned, but I my original plan was to use half and half between the two. As I mentioned before I don’t particularly like sausage, but again it was crumbled up small enough with the fat rendered out that it didn’t bother me… except for the fennel in the particular sausage I bought lol. I especially liked the combination of mozzarella and provolone, as well as the crispy Italian cheese blend on the top. It called for finely grated parmesan and had I read that far ahead I would have gotten a block and done it myself, but when I read grated I assumed they meant the powdery type as I equate shredded with the other. I definitely don’t think that would have worked though so I used some of the 4 cheese Italian shred I had on hand. I also put a bit of course salt and fresh ground pepper on the top of the stromboli after brushing on the egg wash which really makes a nice crust. And one last tip… when rolling it up just go slowly press down on your fillings a bit to keep them flat so you have less chance of breaking your dough. Also try not to roll it out too thin to begin with and stick with the measurements he suggests. Oh and I guess one more little tip I found really helped… I lined my baking sheets with foil first and then sprayed that and it really made clean-up a breeze since some of the grease escapes out the bottom.
Makes : 2 stromboli Time to make : 3.5 hours total
- 1 C. warm water (110 degrees, important)
- 1 (1/4 oz) envelope dry active yeast
- 1 tsp. sugar
- 1 T. + 1 1/2 tsp. extra virgin olive oil
- 3 C. all purpose flour
- 1 tsp. salt
- pizza dough as directed
- 1/2 lb. Italian sausage, crumbled and casings removed
- 1/2 C. thinly sliced red bell pepper
- 1/2 C. thinly sliced green bell pepper
- 2 T. thinly sliced jalapeno, seeded
- 1 C. yellow onion sliced
- 2 T. minced garlic
- 1 tsp. Italian seasoning
- 1/2 lb. sliced ham
- 1/4 lb. sliced pepperoni or salami
- 1/2 C. sliced black olives
- 2 C. grated provolone
- 2 C. grated mozzarella
- 1 Lg. egg, beaten with 1 T. water to make an egg wash
- 1 C. finely grated Parmesan
- course salt and fresh ground pepper (my addition)
- In a large bowl combine warm water (110 degrees), yeast, sugar, and 1 T. oil by stirring together. Then let sit without touching it for about 5 minutes until it is foamy.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding flour 1/4 cup at a time, working the dough after each addition until all the flour is incorporated but the dough is still slightly sticky. (I reserved about 1/4 cup for the kneading the second time and that worked better) Turn the dough out onto a lightly floured flat surface and knead until smooth but still slightly tacky, 3 to 5 minutes. (If you have never kneaded dough before I suggest a quick youtube search for technique)
- Place remaining 1 1/2 tsp. oil into a large bowl and roll the ball of dough around in it until covered on all sides. Cover the bowl tightly with plastic wrap and place in a warm dry place with no drafts (I placed mine in the oven with the light on) and allow to rise until it doubles in size, about 1 1/2 hours.
- Preheat oven to 375 degrees F. Grease a large baking sheet and coat with non-cooking spray. (I used two medium baking dishes that would fit side by side in my oven and lined with foil before spraying each.
- In a large skillet, cook the sausage over medium-high heat until browned and fat is rendered, about 5 minutes. Remove with a slotted spoon onto paper towels to drain the grease off. The recipe says next to remove about a Tablespoon of grease from the pan, but I didn’t have any from my sausage so I actually added a little bit of olive oil before the next part. Throw in your onions, peppers, and jalapenos and cook stirring often until very soft. Add in garlic and Italian seasoning and cook about 1 minute more stirring. Remove from heat and allow to cool (add the sausage back in as well).
- Punch down the dough and divide in half. On a lightly floured surface roll out the dough into a large rectangle, about 10×14 inches. Spread half the cooled sausage mixture onto each rectangle leaving a 1-inch border all the way around. Overlapping slightly, layer half of your ham next onto each stromboli, then your pepperoni or salami, olives and cheeses. Using a pastry brush, pain the border of 1 long edge with some of your egg wash. Starting on the opposite long side roll up your dough into a cylinder, pinching together the edges to seal. You can sort of pinch and tuck the ends under. Place on prepared baking sheet/s and allow to sit and rise for 20-30 minutes.
- Brush on your egg wash to the tops of each Stromboli and if you choose so, sprinkle a bit of course salt and fresh black pepper on top now. Bake until nearly completely golden brown all over, about 20 minutes. Sprinkle each stromboli with parmesan cheese and return to the oven for about another 5 minutes until cheese has melted and starts to brown.
- Let stand 10 minutes out of the oven before slicing thickly and serving.
I couldn’t quite decide on one picture so I am going to share a few, including a quick snap from before I put the egg wash on of the assembled Stromboli.