5 Flattenrollsslightly;brushlightly
alloverwithegg.Usinga sharpknife
orrazorblade,cutshallowslashes
acrosstherolls.Sprinklewith
remainingparmesan.Stand,
uncovered,ina warm place for
15 minutes.
6 Bakestrombolifor 10 minutes.
Reduceoventemperatureto
200°C/180°C;bakefora further
10 minutesoruntilgoldenbrown.
Standfor5 minutes before cutting
into pieces.
DOUGH
Combineyeast,sugarandthewater
ina smallbowl;standina warm
placefor 10 minutesoruntilmixture
isfrothy.Combineflourandsaltin
a largebowl;stirinyeastmixture
andoiltomakea softdough.Knead
doughona flouredsurfacefor
5 minutesoruntilsmoothand
elastic.Placedoughinanoiled
largebowl;coverwithplasticwrap.
Standina warmplacefor1 hour
or until dough has doubled in size.
SUN-DRIEDTOMATOPASTE
Process ingredients to form a paste.
TEST
KITCHEN
NOTES
Youcouldusepesto
insteadofsun-dried
tomatopaste.
Swapthepepperoniwith
pancettaorevendouble
smoked ham, ifyoulike.AWW FOOD•ISSUE FORTY NINE 87
Stromboli
1
Turndoughontoa lightlyfloured
surface;kneaduntiljustsmooth.
Dividedoughinhalf.Rolleach
doughhalfintoa 20cmx 30cm
rectangleona lightly floured sheet
ofbaking paper.2
Usinga metalspatulaorbutter
knife,spreadeachrectangle
ofdoughevenlywithhalfofthe
sun-driedtomato paste, leaving
a 1cm border.3
Topeachrectanglewithham,then
pepperoniandmozzarella;sprinkle
¼cupparmesanoneach,thentopwith
basil.Turnthepapersoa longsideof
doughisinfrontofyou.Foldinedges
ontheshortsides;carefullyrollup
fromthelongsidetoenclosefilling.
Moistenedgeswithwatertoseal.Place
seam-side down on oven trays.4
Flattentherollsslightly;brush
lightlyalloverwiththeegg.
Usinga sharpknife,cutshallow
slashesacrosseachroll.Sprinkle
withremainingparmesan.Stand,
uncovered,ina warmplace for
15 minutes, thenbake.TEST
KITCHEN
COOKING
SCHOOLSTEPby STEP