Gooey cheese, pepperoni and basil all wrapped up in an easy-to-make dough will make the house smell like heaven and your tastebuds super happy.
STROMBOLI
PREP + COOK TIME 1½ HOURS (+ REFRIGERATION) SERVES 8
200g sliced leg ham 100g sliced pepperoni
2 cups (200g) grated mozzarella
¾ cup (60g) finely grated parmesan
1 cup loosely packed fresh basil leaves
1 egg, beaten lightly
DOUGH
2 teaspoons (7g) dried yeast 1 teaspoon caster sugar
1 cup (250ml) warm water
2½ cups (375g) bread flour or plain flour
1 teaspoon fine sea salt
1 tablespoon olive oil
SUN-DRIED TOMATO PASTE
¾ cup (110g) drained sun-dried tomatoes in oil
2 cloves garlic, chopped coarsely
2 tablespoons olive oil (or the drained oil from sun-dried tomatoes)
1 Make dough, then make sun-dried tomato paste.
2 Preheat oven to 220°C/200°C fan. Lightly oil two oven trays.
3 Turn dough onto a lightly floured surface; knead until just smooth. Divide dough in half. Roll each half into a 20cm x 30cm rectangle on a lightly floured sheet of baking paper.
This story is from the Issue 49 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 49 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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