Chēbē is the perfect dough for stromboli. It holds together and is full of flavor but won’t infringe on the strong, spicy flavors inside. In this recipe, the Chēbē dough surrounds provolone, sopressata, Black Forest ham, baby bellas and banana peppers among other flavors.
This is a breeze to put together, and what a snack for game night in front of the television! Take a break from pizza for once and go with this stromboli… you won’t be sorry!
Here’s a nice one minute how-to video that may be helpful if this is the first time you’re making a stromboli. (The dough in this video is standard pizza dough, for which Chēbē is an excellent substitute!)
- 1 package (7.5 oz) Chebe Garlic-Onion Bread Mix or other savory Chebe Mix
- 1 oz Parmesan cheese
- 4 Tbsp milk or milk substitute (water if using Chebe Original Mix)
- 2 eggs, large
- 2 Tbsp oil
- 6 Tbsp marinara sauce
- 8 slices provolone cheese
- 8 slices sopressata salami
- 4 slices Black Forest ham
- 6 baby bella mushrooms, sliced
- 3 Tbsp banana peppers, sliced
- 4 oz mozzarella cheese, shredded (plus extra for topping)
- Tbsp Egg wash 1 egg + 1 water blended
- ½ cup chopped parsley
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Preheat oven to 500F. In a mixing bowl, add the Chebe mix. With a fork, blend in the Parmesan, milk, eggs and oil. Mix for a couple of minutes then continue with your hands, kneading until the dough is smooth and well blended.
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Separate the dough into two equal pieces. Each piece will weigh between 7 and 8 oz. On a clean surface, roll each piece into a 12” x 8” rectangle. (You may want to use a gluten free flour or food starch on the surface if the dough is a little sticky.)
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For each rectangle of dough, spread 3 Tbsp marinara sauce evenly over the surface leaving about 1.5” of the long side untouched. Over the marinara, layer the provolone, sopressata, ham, mushrooms, peppers and mozzarella.
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Brush the untouched edge with egg wash. Fold in the short sides of the rectangle about one inch and, beginning from the long, filled edge, roll the dough toward the untouched edge. The untouched edge should be on the bottom.
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Lay both strombolis on a parchment-lined baking tray (the parchment paper is only for easier cleanup). Brush generously with egg wash and score the top of the stromboli in spaces about 1.5” apart. (This allows the heat to escape while baking.) Sprinkle with the mozzarella cheese.
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Bake for 15 minutes or until golden brown and the insides are bubbling. Remove and top with parsley. Let cool for about 10 to 15 minutes before slicing and serving.
If you have leftover marinara sauce, use it for dipping the stromboli.
To prepare for another day, store the unbaked stromboli in the freezer, wrapping it in a plastic wrap or other air-tight container. When ready to bake, place on a baking tray and add 5 minutes to the bake time.
This recipe works great with Chēbē Garlic Onion Breadsticks Mix, but you may also try it with these Chēbē mixes:
