For the dough:
- 1 tablespoon sugar
- 2 teaspoon salt
- 2 packages active dry yeast
- 1 3/4 cups warm water
- 1 tablespoon butter, softened
- 5 cups bread flour
For the filling:
- 1 pound Boiled ham
- 1/2 pound Cotechino
- 1/2 pound Capicola
- 8 slices American cheese
- 2 green bell peppers, roasted and sliced
For the Marinara sauce:
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced yellow onion
- 3 medium cloves garlic, minced
- 1 28-ounce can fire-roasted diced tomatoes
- 1/4 cup fresh basil leaves, shredded
- 1 tablespoon chopped fresh oregano
- Kosher salt and freshly ground black pepper, to taste
To prepare the dough:
- In a large mixing bowl, combine the sugar, salt, yeast and warm water. Stir in the soft butter. Mix in enough bread flour to make a soft dough.
- Turn the dough out onto a lightly floured surface. Knead the dough by hand until the dough is soft, about 8 minutes.
- Lightly grease a medium-sized bowl.
- Transfer the dough to the prepared bowl. Flip dought to grease the opposite side.
- Cover and store in a warm place, and allow 30 minutes for dough to rise.
- Divide the dough into 3 equal sized parts. Lightly roll the dough into balls.
- Transfer the dough balls to a parchment paper-lined baking sheet. Allow to rise another 20 minutes.
To prepare the stromboli:
- Using a roller, roll each ball into an oval shape about 15×6 inches.
- To the center of the dough, add a layer of boiled ham followed by the Cotechino, Capicola, American cheese, roasted green peppers and a second layer of boiled ham.
- Fold the sides and ends tightly over the Stromboli filling.
- Transfer the finished Stromboli to a baking sheet. Prepare the 2 remaining Stromboli. Lightly cover the Stromboli with a kitchen towel and store in a warm dry place. Allow the Stromboli to proof 1 hour.
- Preheat the oven to 425 degrees F.
- Use a knife to make 3 diagonal slashes on each Stromboli.
- Lightly spray the Stromboli with water so they don’t brown too quickly while baking.
- Bake the Stromboli until the bread is light brown and the cheese has melted, about 35 minutes.
- Slice Stromboli into thin slices. Serve with a side of Marinara sauce.
To prepare the Marinara sauce:
- In a medium saucepan over medium-low heat, warm the olive oil. Add the onions and cook 4 minutes. Add garlic, and cook until the garlic is almost brown, an additional 2 minutes.
- Add tomatoes and bring to a simmer. Simmer for 20 minutes.
- Add the basil and oregano. Simmer for an additional 20 minutes.
- Transfer the sauce to a food processor or blender. Puree until smooth.
- Season with salt and pepper, to taste.
Watch a third-generation Romano make the original Stromboli.