Guy Fieri, also known as the mayor of Flavortown, shares his famous stromboli recipe. Similar to a calzone, a stromboli can feature meats, vegetables and cheese. This stromboli can be made with homemade or store-bought pizza dough. Watch the video above to get the step by step breakdown from Guy himself.
Enjoy your delicious stromboli while catching up on your favourite episodes of Tournament of Champions on Food Network Canada. Also Available on STACKTV with Amazon Prime Video Channels, fuboTV, Rogers Ignite TV and Ignite SmartStream.
Photo courtesy of Food Network. The image was not created by the recipe author but is representative of the dish.
ingredients
Pizza dough
Marinara sauce
Filling
directions
For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit for about 10 minutes to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface.
Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed for 7 to 8 minutes. The dough is done when it comes together as a single mass.
Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit for 1 hour or until the dough rises and doubles in volume.
While the dough is rising, make the marinara sauce, heat the olive oil in a medium saucepan over medium-low heat.
Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer for about 20 minutes. Add the basil and oregano, and continue to simmer for another 20 minutes. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper.
Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you.
For the filling, preheat the oven to 375°F. Brush the surface of the dough with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredients evenly. Leave a 1-inch border around the far and side borders.
Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper.
With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a baking tray.
Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake for 25 to 30 minutes, in the center of the oven until golden brown and puffy. Serve with the marinara sauce on the side or some mustard.