The beginning of the end

The final semester of my time at university has begun and so I'm having to start thinking about scary things like jobs and money and projects. Luckily I still have a fair amount of spare time, hence the recent influx of posts and recipes.

Today I'm making Stromboli using my usual white bread recipe. Stromboli is like a grown up, portable pizza and so it is perfect lunch food.

Dough

500g flour
1.5 tsp yeast
350ml water
1.5 tsp salt

Mix all the ingredients together and knead until smooth and elastic. Leave to rise in an oiled bowl until doubled in size. Take the dough out the bowl and roll to 40x25cm and around 5mm thick,  and leave to rest whilst the fillings are prepared.

Tomato sauce

Small tin tomato puree
1 tsp dried basil
1 tbsp olive oil
salt and pepper
garlic, finely minced.

Mix all the sauce ingredients together. Spread the sauce evenly over the dough, leaving a couple of cm free at the edges.

Toppings
Grated cheese
Pepperoni slices
Tomatos, sliced

Scatter the toppings over the dough and then roll up like a swiss roll, rolling the long side up. Bake in a preheated oven at 180C for 30 minutes. If you want it to be glazed and shiny brush with egg before baking.