This simple to make Stromboli is a family favorite, and loaded with pepperoni.
The Stromboli started its roots in American culture back in the 1950s and has become a popular foldable staple meal at many Italian style eateries across the USA.
- 1 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 teaspoons olive oil, plus more for coating dough
- 1 1/2 teaspoons salt
- 3-3 1/4 cups all-purpose flour
- 8 oz thinly sliced pepperoni
- 1 1/2 cups grated mozzarella
- 1/2 cup shredded Asiago
- Marinara sauce for dipping
In a large bowl, dissolve yeast into warm water. Stir in sugar and olive oil and let the mixture rest for 5 minutes. Add salt and using a wooden spoon incorporate 2 cups flour, about 25 strokes. Measure in the rest of the flour, 1/4 cup at a time, until the dough is no longer sticky. Knead until the dough feels supple and elastic. Rub the dough ball with olive oil and cover bowl with a damp cloth, letting it rest for at least an hour.
Fold the dough over on itself and let it rest another 10 minutes while you grate the cheeses and prepare a baking sheet with cornmeal. Preheat oven to 400 degrees. On a lightly floured surface, roll out the dough into a 12 x 14 inch rectangle. Arrange overlapping rows of pepperoni and sprinkle the cheese over the dough, leaving a 1-inch border. Tightly roll the dough, pinching the edges and tucking under the ends. Transfer to a baking sheet. Bake 35 minutes, then let the stromboli rest, 20 minutes. Slice and serve with marinara sauce.