Stromboli

Name: Stromboli
Yield: Makes 1 large Stromboli, which feeds 20 people or 20 Strombolini, each 1-inch thick
Ingredients: Pizza toppings for the filling: sliced olives, marinated artichoke heats, onions, mung bean sprouts, roasted red peppers, jalapeño peppers, mushrooms, chopped meats, sausage, diced broccoli, and so on.; 6 cups cheese, grated (we use combinations of Cheddar, Monterey Jack, Swiss, and mozzarella, but any cheese will do); 300 cloves garlic, roasted; 6¼ pounds (100 ounces) dough1

Preparation info

Makes 1 large Stromboli, which feeds
20
people

Difficulty
Medium

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

Dough is a tolerant medium: there is no need to go to great lengths to insure that you start with exactly 100 ounces. Two recipes of Cajun Three-pepper or Wheat and Buttermilk dough will work fine: as will one and a half recipes of Tex-Mex or Roasted Three-Seed Bread.

Ingredients

6¼ pounds (100 ounces) dough¹
300 cloves garlic, roasted

Main course

Method

Roll Out

A Stromboli is like a pizza, only bigger. Make dough according to whichever recipe you have chosen and, while it is rising for the first time, roast the garlic. Peel the cloves, toss them in a little olive oil and roast them slowly at 350°F. for about 30 minutes, or until the garlic softens and begins to brown.

When the dough has risen, punch it down and roll it out i