The Australian Women’s Weekly Food – March 2019

STROMBOLI

PREP+ COOKTIME1½HOURS

(+REFRIGERATION)SERVES 8

200gslicedlegham

100gslicedpepperoni

2 cups(200g)gratedmozzarella

¾ cup(60g)finelygratedparmesan

1 cuplooselypackedfresh basilleaves

1 egg,beaten lightly

DOUGH

2 teaspoons(7g)driedyeast

1 teaspooncastersugar

1 cup(250ml)warmwater

2½cups(375g)breadflour or

plainflour

1 teaspoonfineseasalt

1 tablespoonoliveoil

SUN-DRIEDTOMATOPASTE

¾ cup(110g)drainedsun-dried

tomatoesin oil

2 clovesgarlic,choppedcoarsely

2 tablespoonsoliveoil(orthedrained

oilfromsun-driedtomatoes)

1 Makedough,then make sun-dried

tomatopaste.

2 Preheatovento220°C/200°C fan.

Lightlyoiltwooventrays.

3 Turndoughontoa lightlyfloured

surface;kneaduntiljustsmooth.

Dividedoughinhalf.Rolleachhalf

intoa 20cmx 30cmrectangleona

lightlyflouredsheetofbakingpaper.

4 Spreadsun-driedtomatopasteon

doughrectangles,leavinga 1cm

border.Topeachwitha layerofham,

thenpepperoniandmozzarella;

sprinkle¼cupoftheparmesanon

each,thentopwithbasil.Turnthe

papersoa longsideofthedoughis

infrontofyou.Foldinedgesonthe

shortsides,thencarefullyrollup

doughfromthelongsidetoenclose

filling.Moistenedgeswithwaterto

seal. Place seam-side down on trays.

86 #COOKWITHTHEWEEKLY

Stromboli