Cheese and Garlic Stromboli
A stuffed loaf filled with Italian flavors. Good with salads as part of a buffet table.
Preparation Time30 min
Preparation Time - Text30 mins, plus rising
Cooking Time40 min
Cooking Time - Text45
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together
Five Ingredients or LessYes
Mealbrunch, dinner, tea
Taste and Texturecheesy, chewy, herby, savory
Type of Dishyeast bread
- 3 2/3 cups bread flour, as needed
- 1 tbsp sugar
- 1½ tsp salt
- One ¼ oz (7g) envelope instant yeast
- 2 tbsp olive oil
- 1¾ cups shredded mozzarella
- 8 scallions, white and green parts, thinly sliced
- 4 garlic cloves, chopped
- ¼ cup loosely packed shredded basil
- 1 tbsp butter, melted
Combine the flour, sugar, salt, and yeast in a large bowl. Make a well in the center and add 1 cup tepid water and the oil. Stir to make a soft dough. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until smooth and elastic. Place in an oiled bowl and turn to coat. Cover with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
Lightly oil a baking sheet. Punch down the dough. Transfer to a lightly oiled work surface and roll into a 14 × 9in (35 × 23cm) rectangle. Combine the mozzarella, scallions, basil, and garlic. Spread the mixture over the dough, leaving a 1in (2.5cm) border along all sides.
Starting from a short end, roll up tightly. Pinch the seams closed. Place the loaf, seam side down, on the baking sheet. Cover loosely with oiled plastic wrap. Let stand in a warm place about 45 minutes, until doubled.
Preheat the oven to 400°F (200°C). Bake for about 40 minutes, or until golden and the loaf sounds hollow when tapped on the underside. Transfer to a wire rack, brush the top with melted butter, and let cool completely.
2008 Dorling Kindersley