This Italian stuffed bread is a kind of pizza roll and is a great entertaining idea all year round
- Serves: 8 persons
- 500g strong white flour
- 7g sachet fast action yeast
- 3tbsp good quality tomato pasta sauce
- 12-16 slices salami
- 1× 340g jar red peppers, drained
- a large bunch basil
- 250g mozzarella, thinly sliced
Step 1Put the flour in a large bowl with the yeast and 1 tsp salt. Add 325-350ml lukewarm water gradually, until it all comes together as a sticky-ish dough. Lightly flour the work surface then tip it out.
Step 2Knead the dough for 5-7 minutes until it feels smooth and elastic, then put back into the cleaned bowl and leave, covered, in a warm place for 1 hour to rise.
Step 3Heat the oven to 190C/fan 170C/gas 5. Tip the dough out, knead briefly then roll into a large rectangle approx. 40 × 30cm. Don’t roll it too thin as it could split in the oven.
Step 4Spread the sauce over the dough leaving a border of 2cm then add a layer of the peppers.
Step 5Add a layer of salami – you’ll need more or less depending on the size of your slices.
Step 6Top with the mozzarella and basil.
Step 7Fold in the short edges then roll up from the long end so the filling is sandwiched inside.
Step 8Pinch along the join to seal the dough completely. Lay the stromboli on a large, oiled baking sheet, join-side down, and brush all over with olive oil. Leave it for another 15 minutes then bake for 40 minutes until risen and golden. Leave for 30 minutes to rest. Eat warm or leave to cool completely. Slice to serve.