Name: Toucan Charlie's Buffet & Grilles Full Court Stromboli Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1 cups warm water (105–115°F / 40–46°C); 1 tsp granulated sugar; 3 cups all-purpose flour; 1 tsp salt; 2 tbs olive oil; 8 oz thinly sliced deli ham; 8 oz Italian sausage (cooked, casings removed); 6 oz sliced salami (or Genoa salami); 2 cups mozzarella cheese, shredded; 6 oz provolone cheese, thinly sliced; 1 cups pickled jalapeños, drained and sliced; 1 tbs parmesan cheese, grated; 1 tsp dried oregano; 1 tsp red pepper flakes; 1 egg; 1 tbs water; 1 tsp olive oil (for brushing); 1 tbs semolina or cornmeal (for dusting)

Method

Dough

Activate yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together the flour and salt. Make a well, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Filling Preparation

Cook sausage

If using raw Italian sausage, remove from casings and cook in a skillet over medium heat until no longer pink, breaking into small pieces (6–8 minutes). Drain and cool slightly.

Prep meats and cheeses

If not already sliced, thinly slice ham and salami. Shred mozzarella and slice provolone. Drain and slice pickled jalapeños. Set all filling components aside so assembly is quick.

Season filling

In a small bowl, combine grated Parmesan, dried oregano, and red pepper flakes. This will be sprinkled lightly over the cheese layer for extra flavor.

Assembly & Bake

Preheat oven

Preheat oven to 425°F (220°C). Place a baking sheet in the oven to heat, or line a baking sheet with parchment and dust with semolina or cornmeal.

Roll out dough

Punch down the risen dough and turn onto a lightly floured surface. Roll or stretch into a rectangle about 12 x 16 inches (thicker if you prefer a softer interior).

Layer fillings

Brush a thin film of olive oil over the dough, leaving a 1-inch border on all sides. Start with a layer of provolone slices down the center lengthwise, then arrange ham, cooked sausage, and salami evenly, leaving room at the edges to seal. Sprinkle shredded mozzarella evenly over the meats, then scatter sliced jalapeños to taste. Finish with the Parmesan-oregano-red pepper mixture distributed lightly across the top.

Roll and seal

Starting on one long side, fold the dough over the filling and roll tightly to the other side, forming a log. Pinch the seams and ends to seal well. Place seam-side down on a piece of parchment or the prepared baking sheet. Tuck ends under to contain filling.

Egg wash and vent

Whisk the egg with 1 tablespoon water to make an egg wash. Brush the top of the stromboli with the wash, and brush the sides lightly with olive oil. Use a sharp knife to cut 3–4 small vent slits along the top to allow steam to escape. Sprinkle a little extra shredded mozzarella or Parmesan on top if desired.

Bake

Bake on the hot baking sheet or in the preheated oven for 18–25 minutes, until the crust is golden brown and internal temperature reaches about 200°F (93°C). If the crust browns too quickly, tent with foil for the final minutes.

Rest and slice

Remove stromboli from oven and let rest on a cutting board for 10 minutes to allow the filling to set. Slice into 1–1.5 inch pieces with a serrated knife. Serve warm.