June 17, 2013

Jenkins Family Italian Stromboli


My very first experience making stromboli was at one of my very first jobs as a teenager, which was in the kitchen of a pizza joint.  The Italian stromboli was made with shredded steak, ham, pepperoni, onion, green pepper, mozzarella and tomato sauce.  After I was married, my husband explained the Jenkins way of making Italian stromboli, which included variations of ham, salami, provolone and some veggies.  It was different than what I was used to but it quickly grew on me and became my favorite way to eat it.  

For Father's Day, I gave my husband the choice of any dinner in the world and he asked for this stromboli - it is definitely a top-ten favorite in my family!  


Ingredients:

Yields 3 stromboli, about 14 inches x 5 inches each

Dough

  • 2/3 c warm water
  • 1 pkg yeast
  • 2 c flour
  • 2 tbsp oil
  • 1 tsp salt
  • 1/4 tsp garlic powder

Filling
  • 1 tsp dried oregano
  • 3/4 lb sliced cooked ham
  • 3/4 lb cooked salami
  • 3/4 lb hot and spicy ham (capicola)
  • 1/2 c green pepper, diced
  • 1/2 c onion, diced
  • 1/2 tomato, diced
  • 3/4 lb provolone cheese

Directions:



Preheat oven to 425 degrees.

Mix together the warm water and yeast and allow it to proof until bubbly.  Stir the flour, oil, salt and garlic powder with a fork.  Continue to stir until a dough consistency forms.  Gather the dough and knead the dough for 2 minutes, or until it becomes smooth and elastic.  Cover the dough with plastic wrap and allow it to rise in a dark, warm place for 1 hour.  


Cut the dough into thirds.  Roll out the dough on a floured surface into a rectangle approximately 18 inches x 10 inches. 


Dock the dough with a fork and sprinkle oregano evenly on top of it.  Layer the cooked ham, salami, and hot and spicy ham in the center of the rolled out dough, overlapping each piece of meat halfway with another.  Spread out the green pepper, onion and tomato evenly over top.  Top with provolone cheese, overlapping each piece of cheese halfway with another.  Carefully stretch the sides of the dough together to the center and pinch  to seal.  Seals the ends as well.  Make slits in top of the stromboli with a sharp knife.


Place the stromboli on greased baking sheets.  Bake in a preheated oven for 18 to 24 minutes, or until golden brown.


Slice and enjoy! 


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