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New York Style Spicy Roast Beef Braided Stromboli

Name: New York Style Spicy Roast Beef Braided Stromboli
Ingredients: Makes enough dough for 3 stromboli; 5 2/3 cups (675g) all-purpose flour; 1/2 cup (75g) semolina, fine; 2 cups (450g) water (85°F); 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1 tablespoon (12g) extra virgin olive oil; 4 teaspoons (21g) sea salt, fine; enough for 1 stromboli; 1 (412g) New York Style dough ball (1/3 of above recipe); 2 cups (226g) whole milk mozzarella, shredded; 8 ounce portions of roast beef, sliced thin; 1/2 cup giardiniera (hot or mild); 1 tablespoon Parmesan cheese, grated; Egg wash: 1 egg plus 1 tablespoon water beaten together (enough for 3 stromboli); Sesame seeds (for topping, optional)

A homemade Stromboli dough filled with gooey mozzarella cheese, roast beef and giardiniera. Easily customizable with your favorite fillings. Watch video tutorials below.

Yield 3 stromboli

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Ingredients

New York Style Dough

Makes enough dough for 3 stromboli
5 2/3 cups (675g) all-purpose flour
1/2 cup (75g) semolina, fine
2 cups (450g) water (85°F)
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 tablespoon (12g) extra virgin olive oil
4 teaspoons (21g) sea salt, fine

Stromboli

enough for 1 stromboli
1 (412g) New York Style dough ball (1/3 of above recipe)
2 cups (226g) whole milk mozzarella, shredded
8 ounce portions of roast beef, sliced thin
1/2 cup giardiniera (hot or mild)
1 tablespoon Parmesan cheese, grated
Egg wash: 1 egg plus 1 tablespoon water beaten together (enough for 3 stromboli)
Sesame seeds (for topping, optional)

Instructions

Make the dough

In the bowl of a stand mixer fitted with a dough hook, add all water and salt then mix until salt is dissolved.
In a separate bowl, combine flour, semolina, and Platinum Yeast. Whisk together. Add mixture to the mixer bowl on top of water.
Start mixer on 1st speed. After 3 minutes of total mixing, slowly drizzle olive oil into bowl.
Once oil has incorporated into dough, increase mixer to second speed. Mix dough for 2 minutes then stop the machine.
Remove dough from mixer and placed into a large oiled bowl and cover with plastic wrap; let rest in warm place for 30 minutes.
After dough has rested, divide dough into 3 portions (412g), roll into balls and store individually in bowls covered with plastic wrap. Dough balls can be stored in refrigerator for up to 5 days.
Allow dough to rest at room temperature until double in size (about 1 hour) before stretching.

Make the Stromboli

Arrange oven racks in the center of the oven set 6 inches apart. Place a pizza stone on each oven rack and preheat oven to 500˚F.
Hand stretch 1 dough ball into a 12×12-inch square.
Place 2 cups of mozzarella onto center of dough and spread evenly leaving 3 inches of dough on each side uncovered. Evenly distribute roast beef onto mozzarella to cover. Spread giardiniera onto roast beef. Sprinkle with 1 tablespoon of Parmesan.
Using a pizza cutter, create seven 2-inch cuts approximately 1-inch apart down each side flap of the dough.
Starting from the top, pull one strip of dough across the toppings towards opposite flap of dough. From the top of opposite flap just pulled, pull top strip of dough towards opposite flap, overlapping previous strip. Continue to alternate, stretching and overlapping each piece of dough until you arrive at the bottom.
Once you get to the final piece of dough, wrap the strip around the bottom to create a point, tucking the strip under the Stromboli to hold it in place. Gently lift Stromboli and place onto a half sheet pan lined with parchment paper. Cover with plastic wrap.
Repeat this process with remaining 2 dough balls (if making all 3). Once the stromboli are on the sheet pan, brush with egg wash. Sprinkle with sesame seeds (optional).
Bake for 22-25 minutes or until Stromboli are golden brown. Allow to cool for 5 minutes before serving.

Notes

Recipe by Leo Spizzirri.