Stromboli

Dough

• 3 cups Bread flour
• 1 cup Water, warm
• 1 1/8 tsp Instant yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 2 tbsp Olive oil
• 1 1/2 tsp Salt

Filling

• 6 oz Deli ham or salami, sliced
• 8 oz Provolone or mozzarella, sliced
• 1/2 cup Roasted red peppers, well drained and patted dry

Finish

• 1 Egg, beaten

Dough

1. 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.

Rise

1. Cover and let rise until doubled.

Prep

1. Heat the oven to 220°C (425°F).

Shape

1. 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

1. 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

1. Place seam-side down on a lined sheet, cut several angled vents across the top, brush with egg wash, and bake until deeply golden. (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

1. Let rest 5-10 minutes before slicing.