Ingredients

The following ingredients have 9 Servings
  • 1 teaspoon dry yeast
  • 1 1/4 cups plus 1 tablespoon warm water
  • 2 teaspoons olive oil
  • extra virgin
  • 2 1/4 cups all-purpose flour bread flour
  • or
  • 1 1/4 tablespoon salt
  • 1 bunch broccoli rabe
  • blanched and chopped into small pieces
  • 1/2 pound baby kale
  • sautéed and roughly chopped
  • 1 pound thin deli-sliced provolone
  • 5 cloves garlic
  • minced
  • 1/4 bunch basil
  • chopped
  • Salt and crushed red pepper flakes

Instruction

  • For the dough, dissolve yeast in warm water
  • Add oil followed by flour
  • Mix then add salt
  • Place dough in an oiled bowl and cover with plastic wrap
  • Let proof in a warm area for 3 hours
  • Cut dough into 90-gram portions and shape into balls
  • Using your fingers flatten out the dough into 4
  • 5- to 5-inch rounds
  • Rub with garlic then equally distribute provolone cheese and broccoli rabe over dough, leaving a 1/4-inch around the edges
  • Season with salt and crushed red pepper flakes then evenly distribute chopped kale
  • Sprinkle with basil
  • Starting at the top and bottom of the dough—the 12:00 and 6:00 positions—bring the dough to the center and hold it together
  • Bring the dough up from 3:00 and 9:00 positions and lightly pinch together in the center
  • Bring the remaining dough up and pinch it together then place the seam side down on a sheet tray
  • Brush with oil and let proof for 1 hour
  • Preheat oven to 375°F
  • Bake stromboli until golden, about 40 minutes
  • Let rest a few minutes before serving