Recipe
750g 00 Flour
485g Warm Water
7g Active Dry Yeast
3g Sugar (to feed the yeast)
15g Salt
23g Olive Oil
Filling:
Provolone, Ham, Genoa Salami, Pepperoni, Mozzarella
Add warm water to a bowl with active dry yeast and sugar. Let them extra bloom for 10 minutes, until foamy.
Add flour, olive oil and salt and mix until you achieve a shaggy dough. Cover and let the mixture sit for 30 minutes. After 30 minutes need the dough for 5 to 10 minutes until you achieve a smooth ball. Oil a bowl, add the dough and cover. Let it rise for 1 to 2 hours or until doubled in size.
Preheat the oven to 450°F.
Once the dough has risen, punch it down and cut into 16 equal pieces. Form each piece into a bowl, set aside and cover while you’re rolling out each piece so that the dough doesn’t dry out. Using a rolling pin roll the dough out and add all of the filling ingredients stacked on top of each other. Seal the dough well and place into an oiled baking dish. Cover and let the dough rise for 20 to 30 minutes, until slightly puffy.
Brush the top with egg wash and sprinkle with sesame seeds. Bake in a 450°F oven for 30 to 35 minutes or until golden brown. Once you remove the Stromboli bites from the oven placed them on a wire rack to cool so that the bottom crust doesn’t get soggy. Let cool for 15 to 20 minutes before serving.