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Italian Stuffed Stromboli by Allinson's

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  • Egg Free
  • Nut free
  • Vegetarian

About the bake

A stromboli originates from Italy, it's a magical sandwich that you cut open to reveal your filling. What's not to love? We've filled our Stromboli with roasted Mediterranean vegetables and stringy mozzarella- a really yummy combo. Best served warm fresh from the oven with a little side salad and drizzle of olive oil. New to bread making? Watch our video to find out how to knead your dough. We've got your back.

35Total Time
235Prep Time
30Bake Time
1Makes
Easy

Method

  1. 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.

  2. 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. 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. 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.

  5. Step 5:

    BAKE

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

Ingredients

  • For the Dough

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 2 tsp Salt
    • 300ml Warm water
    • 50ml Olive oil
  • Additional Ingredients

    • A handful Basil leaves
    • 300g Mediterranean vegetables (roasted peppers, sundried tomatoes and olives)
    • 250g Mozzarella balls (sliced)

Utensils

  • Large mixing bowl
  • Tea towel
  • Baking tray

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