Italian Stuffed Stromboli by Allinson's

  • Total Time

    3h 5m
    • Prep Time

      2h 35m
    • Bake Time

      30m
  • Makes

    1

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/NF/V/Veg
    • Dairy free
    • Egg free
    • Nut free
    • Vegan
    • Vegetarian
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    No ratings yet

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's olive oil dough and, much like our Herb Focaccia, makes an excellent dinner party gift.

Method

  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.

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

  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. 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.

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

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