In My Family, I'm Famous For Stromboli

Ingredients

• 2.5 cup All-Purpose Flour (measured loosely; 2 cups plus extra 1/2 cup held back for kneading)
• 1 tablespoon Granulated Sugar (helps browning)
• 1 teaspoon Active Dry Yeast (or instant yeast; no need to pre‑activate if using instant)
• 0.5 teaspoon Salt (fine sea salt)
• 1 cup Warm Water (about 110°F (43°C))
• 3 tablespoon Olive Oil (extra‑virgin; 2 tbsp for dough coating, 1 tbsp for pan)
• 1 pound Italian Sausage (remove from casings; spicy or mild as preferred)
• 1 head Broccoli (cut into small florets and dice stems; about 3‑4 cups chopped)
• 3 clove Garlic (thinly sliced)
• 1/4 cup Cherry Peppers (blended with their juice into a puree; adds heat and acidity)
• 1/4 cup Pecorino Romano (freshly grated)
• 1/4 cup Provolone Cheese (shredded)
• 12 ounce Mozzarella Cheese (grated; total cheese for filling (about 3/4 lb))
• 1 large Egg (beaten for egg wash)
• 1 teaspoon Dried Oregano (sprinkled on top after egg wash)

Instructions

1. Make the Dough

   In a large mixing bowl combine 2 cups all‑purpose flour, 1 tbsp granulated sugar, 1 tsp yeast, and ½ tsp salt. Add 1 cup warm water gradually while mixing until a wet dough forms.

   Time: PT10M

2. Knead and Strengthen

   Turn the dough onto a lightly floured surface. Using knuckles, fold and push the dough, adding the reserved flour a little at a time, kneading for about 10 minutes until smooth, elastic, and slightly bouncy.

   Time: PT10M

3. First Rise

   Lightly coat the dough ball with olive oil, place it back in the bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled or tripled in size, about 2‑3 hours.

   Time: PT2H30M

4. Prep the Filling Ingredients

   While the dough rises, cut the broccoli stems and florets into small dice, slice the garlic thinly, and set aside. Remove sausage from casings and crumble.

   Time: PT10M

5. Brown the Sausage

   Heat a large skillet over high heat, add a splash of olive oil, then add the crumbled sausage. Cook, breaking it up, until browned and most moisture has evaporated, about 5 minutes.

   Time: PT5M

   Temperature: high heat

6. Deglaze and Add Broccoli

   Add a splash of wine to the pan to lift the fond, then return the sausage to the pan. Add the diced broccoli, let it sit untouched until the bottom caramelizes (about 3‑4 minutes), then toss and cook another 2‑3 minutes.

   Time: PT10M

   Temperature: high heat

7. Add Garlic and Pepper Puree

   Stir in the sliced garlic and cook until fragrant (≈1 minute). Add the cherry‑pepper puree, mix, then remove the pan from heat and let the mixture cool slightly.

   Time: PT5M

   Temperature: medium heat

8. Incorporate Cheeses

   Transfer the cooled filling to a bowl and fold in grated Pecorino Romano, shredded Provolone, and the bulk of the mozzarella (reserve a small amount for topping).

   Time: PT5M

9. Roll Out the Dough

   Divide the risen dough in half. On a lightly oiled rolling pin and parchment‑lined surface, roll each piece into a ~12‑inch rectangle, keeping the edges slightly thicker for sealing.

   Time: PT10M

10. Assemble the Stromboli

    Spread half of the grated mozzarella evenly over the dough, leaving a 1‑inch border. Layer the sausage‑broccoli mixture, then roll tightly from the long side. Pinch the seam and fold the bottom edge over to seal. Repeat with the second piece.

    Time: PT10M

11. Prepare for Baking

    Place each stromboli seam‑side down on oiled parchment on a baking sheet. Score the top to your desired slice width, brush with beaten egg, and sprinkle with dried oregano.

    Time: PT5M

12. Bake the Stromboli

    Bake one stromboli in a conventional oven at 425°F for 20 minutes, then reduce to 375°F for an additional 10 minutes, turning halfway. Bake the second stromboli in the Sousie Kitchen Robot using the bake setting at 375°F for 30 minutes, turning halfway.

    Time: PT30M

    Temperature: 425°F then 375°F (oven); 375°F (Sousie)

13. Cool and Serve

    Remove the stromboli from the oven, let rest on a wire rack for 10 minutes, then slice and serve warm.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

50 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Olive Oil: Canola Oil
• Instead of Italian Sausage: Ground pork with Italian seasoning
• Instead of Broccoli: Cauliflower
• Instead of Cherry Peppers: red pepper flakes with a splash of vinegar
• Instead of Pecorino Romano: Parmesan
• Instead of Provolone Cheese: Mozzarella
• Instead of Mozzarella Cheese: Monterey Jack

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Kitchen Towel or Plastic Wrap
• Rolling Pin
• Parchment Paper
• Baking Sheet
• Frying Skillet (large, preferably non‑stick)
• Chef’s Knife
• Cutting Board
• Box Grater or Microplane
• Small Bowl (for filling)
• Pastry Brush
• Sousie Kitchen Robot 3.0 Plus (optional) (optional)
• Oven

Critical Steps — Do Not Skip

• Develop a strong gluten network during kneading to prevent dough tearing
• Seal the seam tightly when rolling the stromboli
• Score the top before baking to allow steam to escape
• Cool the filling before adding cheese to avoid excess moisture

Chef Tips from the Video

• A splash of white wine deglazes the pan and adds depth to the sausage flavor
• For an extra golden crust, brush the top with a mixture of 1 egg and 1 tbsp milk
• If you don’t have a Sousie, a conventional oven works perfectly; just rotate the stromboli halfway through baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; good for up to 3 days

Freezer: Wrap each stromboli in foil then freezer bag; freeze up to 2 months

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before rolling
• Filling can be prepared 1 day ahead and kept refrigerated; reheat briefly before assembling
• Egg wash can be made in advance and stored in a sealed container for 2 days

Frequently Asked Questions