|Turkey Club Stromboli|
Perhaps we were all a little extra hungry at supper last night but holy-moly did we ever tuck-in to these delicious simple baked Stromboli sandwiches. We are big turkey fans at our house and it often makes a roast dinner that we enjoy as often as every couple of weeks, so leftover turkey ideas are always welcome and this was a terrific one. I’ve included my dough recipe here but you could easily use store bought pizza or bread dough for a quick weekday meal. I’ll confess that I have picked up fresh touton dough from my neighborhood supermarket on the way home from work in order to make Stromboli from different leftover ingredients for dinner.
Makes 2 Stromboli, serves 6-8.
3-4 cups all purpose flour
1 packet instant yeast
½ cup extra virgin olive oil
1 ¼ cups lukewarm water
1 ½ tsp sea saltMix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 inch square.
(I bake my stromboli on a pizza stone but alternatively, you could bake the stromboli on a parchment lined cookie sheet at 375 degrees F.)
Preheat a pizza stone in a 450 degree F oven for ½ hour.
Freshly grated Parmesan cheese
Olives make tasty additions if you like. Dijon mustard or garlic oil brushed on the dough is also very good. You can also brush a little milk or an eggwash over the stromboli and sprinkle with freshly grated parmesan cheese and/or fresh chopped herbs.)
Bring the edges of the dough to the center of the stromboli, covering the filling. Pinch the dough edges and ends together to seal. Gently roll the entire stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom. Cut 3 one inch slits, evenly spaced, in the top of the stromboli dough for venting. Shake the peel to make sure the stromboli moves freely on the cornmeal.
Slide the stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for 15-20 minutes until the top is evenly golden brown. Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.