Stromboli (ok so not exactly Italian)

I’ve seen it around, but I’ve never actually eaten stromboli before. Its basically pizza, rolled up to make a loaf.

I was about to tell you that Stromboli came from Sicily, and was named after the eponymous volcano. I’m certain I read that somewhere. If I did, the lying liar of a web article appears long gone.

It turns out stromboli is American, not Italian, created near either Philadelphia or Spokane. So, its “italianesque”. Like nachos are “mexican-inspired”. Damn yanks, ruining my idea of the history of my favourite foods.

So, its not actually Italian. Doesn’t matter, it’s still delicious!

I make pizza frequently, and I’m sure I had a recipe from somewhere else at some point. These days I just go by my gut, so follow on if you dare.

From the outside

Vegan Stromboli

for vegan pizza dough

  • about 200ml lukewarm water
  • 1 tsp sugar
  • about 1 tablespoon yeast
  • about 3 cups bread flour
  • pinch salt
  • some more olive oil
  • herbs for sprinkling
  • olive oil and soy milk – for a wash

for the filling

  • oil, for frying
  • 1 onion, chopped
  • 1 capsicum, chopped
  • 1 cup mushrooms, chopped
  • 4 tbs tomato paste
  • 2 x picnicker sausages(vegan cabana)
  • 1/2 packet cheezly
  • 1/2 cup pitted olives
  1. Make sure the water is really lukewarm. You should almost not be able to feel it when you put you finger in it. If it is too warm, wait, as heat destroys the yeast.
  2. Add sugar and yeast to the water in a large cup or small jug, leaving it plenty of room to froth. Let them sit for 15 minutes, until starting to get very frothy (on a warm day it can double in size, on a cold day it looks like frothy beer).
  3. Sift flour into a large bowl (you know, if you’re a sifter – not me). Make a well in the centre, add yeast mixture, and slowly combine to form a dough, as for the pasta.
  4. knead the dough on a floured surface for 15 minutes (set the timer, it always feels like you’ve been kneading for longer than you have). The dough should become smooth and elastic, and should be a little warm.
  5. Clean the bowl, oil it, and leave dough in it to rest, covered for 45 minutes, in a warm place (i put mine by the window or on top of the oven if it was on earlier in the day).
  6. While it is doing it’s thing, you can make the filling. In a frying pan, heat the oil, add onions, and fry for 10 minutes, until translucent. Add mushrooms and capsicum, and fry for a further 10 minutes.
  7. Remove from heat, add olives and chopped sausage. Leave to cool.
  8. By now the dough should have doubled in size. Punch it down (for dough newbies, that’s literal – punch it in the middle, just once). Turn the dough out onto a floured surface, and knead for just 30-60 seconds.
  9. Roll out into an oblong shape – we’re not making pizza, so try to avoid the temptation to through it in the air and make circles.
  10. Leaving an inch around three edges, coat the dough in the tomato paste. The cover with the cooked mixture, and finally with the cheezly.
  11. Roll the dough up to make a loaf shape.
  12. Pop it into a baking dish, brush with oil and soy milk, and spinkle with some dried herbs (i like rosemary or oregano).
  13. Bake at 170 degrees celsius, for 20-25 minutes.
  14. Allow to cool a little before cutting into slices to serve.

I wrapped it up in a tea towel and took it into the city for yummy dinner in Flagstaff park, to fuel us for an e-reader shopping expedition. Good stuff 🙂

Some left over stromboli for lunch

 

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2 Comments Add yours

  1. Vicki says:

    This looks so good, I am making it tomorrow I think.

    1. Keira says:

      Yay! Let me know how it goes 🙂

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