Stromboli is an Italian-American invention said to have been created in Philadelphia in the 1950s, but the dish takes its name from an island off the coast of Sicily. Like the calzone, it’s a kind of portable pizza — the toppings are encased in the dough and baked in the oven — but more often, the stromboli is cylindrical. In this recipe from our cookbook ” Street pastries with milk“, a sheet of yeast dough is filled with ingredients, then rolled and slipped into the oven. We use two melted cheeses and slices of salami, all layered on a bed of chopped vegetables and herbs. Capers add flavor brine; roasted peppers, onion and parsley balance the richness of the meat and cheese. Do not fill or roll the dough on the counter. Uncooked stromboli is impractical and difficult to transfer. so best to work directly on the baking sheet After rolling, do not fold the edges of the stromboli down, otherwise the ends will be too thick and breaded. Instead, just pinch the edges to seal. to reposition the stromboli diagonally on the baking sheet to give it some room to expand while baking. Slicing reveals tasty spirals of bread and filling. The stromboli is fantastically warm when the cheese is gooey, but. it is also delicious at room temperature. Salami and Cheese Stromboli Start to finish: 3 1/2 hours (40 minutes of activity), plus chilling Servings: Makes one 16-inch stromboli, serves 6 to 8 people Ingredients: 445 grams (3¼ cups) bread flour, plus some more for sprinkling 1 teaspoon white sugar 1¼ teaspoons table salt 1 teaspoon instant yeast 2 tablespoons extra virgin olive oil 1¼ cups warm water (100°F to 110° F) ¾ cup roasted red peppers, drained, dried and chopped ¼ cup red onion, finely chopped 3 tablespoons capers, drained, dried and chopped ½ cup fresh flat-leaf parsley, lightly packed, finely chopped ¼ to ½ teaspoon red pepper flakes 1 tablespoon balsamic vinegar 4 ounces salami, thinly sliced ​​4 ounces provolone cheese, sliced, each slice cut into a half circle 4 ounces whole milk mozzarella cheese, shredded 1 large egg, beaten ½ ounce parmesan, finely grated (¼ cup) Spicy Tomato-Basil Sauce (recipe follows), for serving (optional) Instructions: In a stand mixer with the dough hook attached, combine the flour, sugar, salt and yeast over medium heat until until everything is well mixed, about 15 seconds. With the mixer on low, drizzle in the oil followed by the water. Scrape the sides of the bowl. Mix over medium heat, occasionally scraping the sides of the bowl and the hook, until the mixture forms a cohesive, slightly sticky dough that clears the sides of the bowl, 4 to 6 minutes; the dough will not be completely smooth. Using a silicone spatula, scrape the sides of the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 1/2 to 2 hours. Meanwhile, in a small bowl, combine roasted peppers, onion, capers, parsley, pepper flakes and vinegar; Cancel. About 30 minutes before you are ready to shape and fill the dough, heat the oven to 450°F with a rack in the middle position. Spray a 13×18-inch rimmed baking sheet with cooking spray, then line it with parchment paper. Spray the parchment paper, then sprinkle with flour. When the dough has doubled, turn it out onto the prepared baking sheet. With the long edge of the baking sheet closest to you, use your lightly oiled hands to squeeze and stretch it into an even layer that covers the surface of the baking sheet; it’s okay if the dough doesn’t completely fill the corners. Using a large slotted spoon, spread the roasted pepper mixture in an even layer over the dough, leaving a 2-inch border at the top and a 1-inch border on each short side; discard any remaining liquid in the bowl. Arrange the salami slices on top of the pepper mixture, overlapping them to fit together. Lay out the provolone slices, then sprinkle evenly with mozzarella. Lift the edge of the parchment closest to you and use it to fold about 1 inch of dough over the filling. Continue rolling the dough, without the parchment paper, until you reach the far edge. Pinch the seam to seal, then pinch the ends open (do not fold them under). Roll the stromboli seam side down and carefully reposition it diagonally on the baking sheet, making sure the seam remains at the bottom. Brush top and sides with beaten egg and sprinkle evenly with parmesan. Using a sharp paring knife, cut 5 or 6 shallow, evenly spaced diagonal slashes across the top so the filling is visible. Bake until nicely browned and some of the cheese bubbles through the cuts, 25 to 30 minutes. Using a large metal spatula, transfer the stromboli to a cutting board and let cool for 15 minutes. Use a serrated knife to cut into slices. Spicy Tomato-Basil Sauce Start to finish: 20 minutes Makes about 1⅓ cup In a medium saucepan over medium heat, combine 1 tablespoon extra virgin olive oil and 1 medium garlic clove (minced). Cook, stirring occasionally, until the garlic begins to brown, 1 to 2 minutes. Stir in ½ teaspoon red pepper flakes, followed by 14½ ounce can whole peeled tomatoes (crushed by hand) with their juice, ¼ teaspoon white sugar, and ¼ teaspoon kosher salt and ground black pepper. Bring to a boil and cook, uncovered and stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes. Remove from the heat, stir in 2 tablespoons of finely chopped fresh basil. Taste and season with salt and black pepper. —— EDITOR’S NOTE: For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap