Stromboli
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
Possible health benefits
General information, not medical advice.
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Flour
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1 1/2 hours.
- Combine the ricotta and Parmesan. Punch down the risen dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approximately 1/2 inch thick. Layer one- half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with the ricotta mixture and pepperoni, and the remaining mozzarella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal.
- Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, approximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.
- -- Sam Waring
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Mixing bowl
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Food processor
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Chef's knife
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Cutting board