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Allinson Italian stuffed Stromboli STAMP

Italian stuffed stromboli by Allinson

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1.834 stars based on 18 ratings

We fill our Italian Stuffed Stromboli with roasted Mediterranean vegetables and stringy mozzarella for an authentic Italian taste sensation. We serve ours warm from the oven with a little side salad and drizzle of olive oil. Perfect for confident bakers, our Stromboli is made with Allinson olive oil dough and, much like our Herb Focaccia, makes an excellent dinner party gift.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:easy

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Ingredients

  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1 1 Easy bake yeast sachet (7g) (we use Allinson)
  • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tsp 2tsp Salt
  • 300ml 10⅛ fl oz Warm water
  • 50ml 1¾ fl oz Olive oil

Additional ingredients

  • Basil leaves a handful
  • 300g 10⅝ oz Mediterranean vegetables such as roasted peppers, sundried tomatoes and olives
  • 250g 8⅞ oz Mozzarella balls, sliced

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    MIX

    Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

    Ingredients for this step

    • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
    • 1 1 Easy bake yeast sachet (7g) (we use Allinson)
    • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tsp 2tsp Salt
    • 300ml 10⅛ fl oz Warm water
    • 50ml 1¾ fl oz Olive oil
  2. Classic mode Step 2

    KNEAD

    Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Classic mode Step 3

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. Classic mode Step 4

    SHAPE

    Preheat your oven to 200°C (fan 180°C, gas mark 6).

    Roll the dough on a flour dusted surface to a rectangle about 25cm x 40cm. Scatter over the basil, veg and mozzarella and season. Tuck the short sides in (to stop the filling escaping) and roll up from the long side like a swiss roll. Lift onto a baking tray, seam-side down.

    Ingredients for this step

    • Basil leaves a handful
    • 300g 10⅝ oz Mediterranean vegetables such as roasted peppers, sundried tomatoes and olives
    • 250g 8⅞ oz Mozzarella balls, sliced
  5. Classic mode Step 5

    BAKE

    Bake for 30 minutes until puffed and golden. Cool slightly before slicing.