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Stromboli

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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Description

Use your Instant Pot to help you make stromboli faster! My stromboli recipe has pizza dough filled with cheese, sauce, pepperoni and salami. Then it’s rolled up and baked. You can proof the pizza dough in half the time with the yogurt function on your Instant Pot. 

Ingredients

Scale

For pizza dough:

  • 1/2 tsp honey
  • 1 cup warm water
  • 2 1/4 tsp active dry yeast or instant yeast
  • 1/2 tsp olive oil
  • 3/4 tsp kosher salt
  • 2 1/2 cups flour

For the filling:

  • 3/4 cup pizza sauce (plus more for dipping)
  • 2 cups grated mozzarella cheese
  • 8 slices of sandwich-style pepperoni
  • 8 slices of sandwich-style salami
  • 1 egg
  • 1 Tbsp water
  • 3 Tbsp Parmesan cheese

Instructions

  1. Make the pizza dough by adding honey and water into your mixer. Sprinkle in the yeast and let it foam up for a couple of minutes. Add in the olive oil, kosher salt, and a cup of flour. Mix. Then gradually add in the rest of the flour and mix. Once the dough starts pulling away from the sides of the bowl you are done mixing. You may need to add a few extra tablespoons of flour to get it to that point. 
  2. Spray the liner of your Instant Pot with non-stick cooking spray. Form the dough into a ball and place it into the Instant Pot. Press the yogurt button on your Instant Pot and adjust until it is on LESS setting which will read 24:00 on the display. Cover the Instant Pot with a plate or towel and let the dough raise for 30 minutes. 
  3. Punch the dough down. Place the dough on a floured countertop or on a silpat* that fits inside a rimmed baking sheet. Roll the dough into a large rectangle (about 11 inches by 14 inches). Place the dough carefully onto a rimmed baking sheet that is lined with parchment paper (or simply lift the silpat onto the rimmed baking sheet). 
  4. Spoon the pizza sauce onto the dough and spread it over the dough. Leave one of the long edges with a 2 inch border and the other 3 edges with a ½ inch border. 
  5. Sprinkle half of the mozzarella over the sauce. Then top with the pepperoni and salami. Sprinkle with the remaining cheese. 
  6. In a small bowl whisk together the egg and the water. Fold over the three sides with the ½ inch border (about ½ to 1 inch fold). Use a pastry brush to brush the egg wash over all four sides. 
  7. Start rolling the dough about ⅓ of the way. Then grab the side with the 2 inch border and fold it over the rest of the way. It’s easiest if you lift up the parchment or silpat to help you roll it. 
  8. Pinch the seam. Position the stromboli seam side down. 
  9. Brush the entire stromboli with the egg wash (it will give it a nice, brown color). Then use a small knife to make about 6 diagonal slits for venting. 
  10. Sprinkle the top of the stromboli with parmesan cheese. 
  11. Bake at 500° F for 8-10 minutes and then lower the temperature to 375° F and bake for 10-12 minute longer. 
  12. Let it cool for 5 minutes and then use a serrated bread knife to slice into 2 inch pieces. 
  13. Serve with the rest of the pizza sauce (warmed) for dipping. 

Notes

Recipe adapted from Simply Scratch

If you don’t have an Instant Pot with a yogurt button simply place the dough in a oiled bowl and let raise on the counter for 1 hour. 

If you don’t have a mixer you can make the pizza dough in a bowl and use a wooden spoon to stir and mix by hand. 

Find it online: https://www.365daysofcrockpot.com/stromboli/

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