A stromboli - a rolled pizza - is named for the volcanic island of Stromboli because of the way the cheese bubbles out of the base during baking. And today , I am sharing with you a simple and delicious mozzarella & ham stromboli that will either have you craving for it or instill in you the urge to make them yourself. I have been wanting to try this when I feasted my eyes on them from my 500 pizzas & flatbreads book. Drool all you want BUT please not salivate all over your keyboard.......the top one is the mozzarella & ham stromboli , the bottom is meat floss & ham ....
Two people were smiling when they see me kneading the dough....can guess who ? Haha...I love to see Jo's expression each time she see me working out in the kitchen. For she knows something good will be served to her soon. She will be beaming all through watching me at work :))
this delectable stromboli is a keeper for sure....
simple and easy to make stromboli
meat floss & ham stromboli
mozzarella & ham stromboli
a good item for kids parties and afternoon snacks
meat floss and ham - a great combo
Mozazrella & Ham Stromboli - adapted from 500 pizzas & flatbreads
1 recipe basic calzone dough - refer below for the recipe
450 gm grated mozzarella
225 gm ham, thinly sliced
30 ml unsalted butter melted
30 ml finely grated parmesan cheese
Preheat oven to 190 C (375F/ Gas Mark 5 ) Knock back the dough. using a sharp knife divide it into 2 equal pieces. Shape each into a ball and roll out into two 36cm (14in) X 30 cm (12in) rectangles.
Spread half the grated mozzarella over the first rectangle, leaving a 1 cm (1/2 in ) border. Top with a layer of half the ham slices. Starting from the long edge, roll tightly to form a long cylinder. Pinch seam to seal and fold ends under. Repeat process with the second ball of dough.
Brush each stromboli with 15ml of melted butter and sprinkle ech with 15 ml of grated parmesan. Place the stromboli on a baking sheet lined with baking paper and bake on the middle rack for 20 to 25 minutes, or until the base is golden brown.
Transfer to a wire rack to cool for 5 minutes. Slice on the diagonal.
Basic calzone dough :
175 gm (6oz) plain flour
200 gm (7 oz ) strong white bread flour
5ml ( 1 tsp ) granulated sugar
10ml ( 2 tsp ) easy-blend dried yeast
5 ml ( 1tsp) salt
22 ml (1.5 tbsp ) extra-virgin olive oil
225 ml( 8fl oz) warm water
To prepare the calzone dough, combine flours. Mix 225gm flour with the sugar, yeast, and salt in bowl of standing mixer. Set aside. Combine olive oil and warm water. Using paddle attachment, slowly stir thewater and oil into the flour mixture until well combined. Mix in the remaining flour.
Change to dough hook attachment and knead on low for 4 to 5 minutes, until dough cofmes together as a ball and is smooth and elastic. If not using a standing mixer, turn onto a lightly floured surface and knead by hand for about 10 minutes. Place dough in lightly oiled bowl and cover with cling wrap. Set aside for 10 minutes.
When the dough has rested for 10 minutes, knock it back. It is now ready for use.
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