Chef notes
Stuff mini strombolis with savory salami, smoky mozzarella and aromatic garlic for an easy, crowd-pleasing appetizer.
Ingredients
- 1 teaspoon dry yeast
- 1¼ cups plus 1 tablespoon water
- 2 teaspoons extra virgin olive oil
- 2¼ cups bread flour
- 1¼ tablespoons salt
- 5 cloves garlic, minced
- 8 ounces thinly sliced salami
- 1/2 cup chopped basil
- 2 cups shredded mozzarella
- 2 cups shredded smoked mozzarella
- Maldon salt
- Cherry tomatoes, halved
- Fresh rosemary, chopped
Preparation
For the dough:
1.Dissolve yeast in warm water. Add the oil followed by flour and mix. Then stir in the salt.
2.Place dough in an oiled bowl and cover with plastic wrap. Let proof in warm, draft-free area for 3 hours.
3.Cut the dough into 3 ounce dough portions and shape into balls (if using store-bought dough, should the dough be portioned into 9 three-ounce balls).
4.Using your fingers, flatten out the dough balls into disks about 4½ to 5 inches round.
For the filling:
1.Rub each dough disk with 1/2 teaspoon garlic. Divide the salami up as evenly as possible onto each piece of dough. Sprinkle each one with the chopped basil.
2.Mix the two mozzarella together then sprinkle just shy of a half cup per stromboli.
3.Bring the edges of the dough up and pinch together, then place seam side down on a baking sheet.
4.Brush strombolis with olive oil and let sit at room temperature wrapped in plastic wrap, for 1 hour.
To garnish and bake:
1.Preheat oven to 375°F.
2.Season each stromboli with salt then top with 3 cherry tomato halves each and sprinkle with 1/2 teaspoon rosemary.
3.Bake for 40 minutes until browned and bubbly.
