Soft and savory stromboli.

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Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
2 hrs
total:
3 hrs 40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3/4 cup vegetable oil in a large skillet over medium heat; cook and stir onions until golden brown and very tender, 20 to 30 minutes. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 5 to 10 minutes. Remove skillet from heat and cool onion mixture to room temperature.

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  • Combine warm water and olive oil in the bowl of a stand mixer.

  • Combine bread flour, white sugar, yeast, and kosher salt in a bowl; sift into the bowl with oil and water. Attach dough hook to mixer; add parsley, rosemary, and marjoram and mix on medium speed until dough holds together and is no longer sticky, 5 to 8 minutes.

  • Turn dough onto a floured work surface and knead, adding flour if needed, until dough becomes somewhat firm. Divide dough into six 10-ounce portions.

  • Roll each portion of dough into a 12-inch rectangle, dusting with flour if sticky. Fill each rectangle with equal quantities onion mixture and 1/4 cup blue cheese. Roll each rectangle into an oval baguette-shape stromboli, pinching the edges to close.

  • Grease 2 baking sheets with 1 tablespoon vegetable oil.

  • Generously brush the bottoms of each stromboli with water and transfer to the prepared baking sheets; cover with plastic wrap. Allow stromboli to rise for 2 hours.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Bake in the preheated oven until golden brown, rotating the stromboli as needed for even browning, 45 minutes to 1 hour.

Cook's Note:

Always level your measurements for an accurate scaling.

Nutrition Facts

366 calories; protein 4.6g 9% DV; carbohydrates 14.7g 5% DV; fat 33.2g 51% DV; cholesterol 40mg 13% DV; sodium 625.1mg 25% DV. Full Nutrition
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