Wednesday, June 6, 2012

Recipe of the week: Italian Stromboli

Happy Wednesday!

I went back in time last weekend. I grew up seeing my Mom cooking and one of my favorite recipes was this FANTASTIC Italian Stromboli. Since it was my Dad's Birthday, we decided to make this special treat. And I made sure to document every step of the process, so I could share the recipe with you guys.

  • 1 egg + 1 egg yolk
  • 1/2 cup of warn water 
  • 1/2 cup of warn milk 
  • 1 tsp of salt
  • 2 tbs of sugar
  • 2 packages of yeast
  • 4 tbs vegetable oil
  • 4 to 5 cups flour
  • 1/2 lb sliced mozzarella 
  • 1/2 lb sliced ham
  • 2 tomatoes
  • 1 cup black kalamata olives (pitted)
  • 2 tbs olive oil
  • Italian spices 
1. In a large mixing bowl, combine 1 egg, water, milk, salt, sugar, oil and yeast until well mixed. 
2. Slowly mix in 5 tbs of flour
3. Let mixture rest for 35 - 40 minutes until it has risen about 1"

4. Slowly mix in the remaining flour, until it has a bread dough consistency. 
5. Place in a dry location. Cover with a towel and let rest for 40 minutes.

6. Pre-heat the oven to 380 degrees. Slice the tomatoes and marinate them with olive oil and Italian spices.
7. Spread flour on your work surface and roll out the dough with a rolling pin.

8. Add ham, mozzarella,tomatoes and olives.
9. Carefully roll it and place on a lightly greased baking sheet. 

 10. Beat egg yolk and olive oil together and spread on the top of the dough.

11. Bake in 380 degree oven for about 50 - 60 minutes until golden brown.

Bon Appetit!

Thanks for reading.


  1. ai que fome!!! Acho que presento e vegetariano, ne?

  2. That looks so yummy! I would love to try to make it :)

    1. Thanks Emily, you are my first comment besides those from my friends :-)

  3. Yummmmm! I'm a new follower and would love a follow back at

    1. Thanks for following my site, I will follow you back! :-)

  4. This was so yummy!!! I can't wait to have it again :-)

  5. Adorei a ideia, e desde que vi a fotinho no IG estou com agua na boca!!!
    Gostei da ideia do passo a passo , Ana. Obrigada pela dica. Bjs