Stromboli

Steps

• Dough: Whisk the flour and yeast together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth.
  ⏱ Start 8 min timer
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Prep: Heat the oven to 220°C (425°F).
• Shape: Roll the dough into a large rectangle, about 14x10 inches. Layer the ham, cheese, and peppers if using across the middle two-thirds, leaving a border.
• Roll: Roll up tightly from one long edge into a log, pinching the final seam and the ends closed firmly.

  Tip: The layered approach, rather than mixing everything together, keeps any one spot in the log from having a dense pocket of filling that's more likely to leak.

• Bake: Place seam-side down on a lined sheet, cut several angled vents across the top, brush with egg wash, and bake until deeply golden.
  ⏱ Start 25 min timer

  Tip: The vents matter here as much as on a calzone — they give steam a controlled route out along the whole length of the seam.

• Rest: Let rest 5-10 minutes before slicing.
  ⏱ Start 8 min timer