American Stromboli

Ingredients for 1 servings:

• 250 ml water, lukewarm, not over 45 degrees
• 7 g dry yeast, 1 sachet or 1 tbsp
• 1 tsp white sugar
• 2 tbsp olive oil, olive oil
• 380 g flour
• 1 tsp salt
• 250 g minced meat (beef)
• 1 medium-sized white onion(s), finely chopped
• ½ bell pepper(s), green, cleaned and finely chopped
• ½ red bell pepper(s), cleaned and finely chopped
• 2 chili peppers, seeds removed, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp mixed herbs (oregano, thyme, marjoram, basil, rosemary)
• 250 g cooked ham, thinly sliced
• 125 g salami, thinly sliced
• 10 black olives, pitted
• 200 g cheese (Provolone)
• 200g mozzarella
• ½ tsp cayenne pepper
• 1 large egg(s)
• 1 tbsp water
• 100 g Parmesan, grated

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 35 minutes

rolled pizza

In a large bowl, combine water, yeast, sugar, and 1 tablespoon of oil. Let it sit for 5 minutes, until the mixture becomes foamy. Add half the flour and the teaspoon of salt, and mix everything with your hands until a smooth dough forms. Gradually add the remaining flour, kneading the dough continuously. Turn the dough out of the bowl onto a floured surface and knead for 3 to 5 minutes, until smooth but still slightly sticky. Rub a large bowl with the remaining oil. Place the dough in the bowl and roll it around to coat it with oil. Cover the bowl with plastic wrap and let the dough rise for 1 to 1 1/2 hours. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease a baking sheet and set aside. Brown the ground beef in a pan with a little oil over medium heat, pulling it apart as you go. Drain on a paper towel. Pour off the fat from the pan, leaving about 1 tablespoon of fat in the pan. Add the onions, bell peppers, and jalapenos to the pan and cook for 4 to 5 minutes. Add the garlic and herbs and cook for 1 minute, stirring occasionally. Remove the pan from the heat and let everything cool. Remove the dough from the bowl, flatten it, and divide it into 2 pieces. On a lightly floured surface, roll each piece out into a large rectangle (24 x 35 cm). Spread half of the mince mixture onto each rectangle, leaving a border of about 3 cm. Top each rectangle with half of the ham, salami, olives, provolone, and mozzarella. Sprinkle with cayenne pepper. Beat the egg with the tablespoon of water. Brush one of the longer edges of the rectangles with the egg mixture. Roll up the pizzas, starting with the uncoated long side. Seal the ends securely. Place the pizzas on the baking sheet and let the dough rise for another 20 to 30 minutes. Brush the surface of each pizza with the egg mixture and bake in the oven for 20 minutes. Remove the tray, sprinkle Parmesan cheese over each pizza, and return the pizzas to the oven for 5 minutes, until the cheese is melted. Remove the pizzas from the oven, let them cool for 10 minutes, and then serve.