I hope that everyone had a fantastic weekend. We just kind of bummed around all weekend. I’m still trying to get programs back on my computer, which as thrown my post planning a little bit for a loop. I do however have a tasty meal to share with you today, simple individual pretzel stromboli.
Would you guys believe I’ve had this on my list of things I’ve wanted post about for over a year?? I had the idea during football season, but then just never got around to trying it out. I finally put it on the menu, and was determined to make it. It was a hit with everyone, so it will be on the menu again for sure. I think this would be a great meal to eat while watching the Super Bowl!
Individual Pretzel Stromboli
Ingredients
Pretzel Dough
- 1 1/2 cups water
- 1 teaspoon sugar
- 2 1/4 teaspoon active dry yeast (this is the same as one packet)
- 2 tablespoons melted butter
- 3 1/2-4 1/2 cups flour
For the Stromboli
- 1 pretzel dough
- 16 slices turkey lunch meat
- 16 slices ham lunch meat
- 16 slices salami
- 16 slices pepperoni
- 16 slices thin sliced provolone cheese
- 16 slices then sliced cheddar cheese
- salt
Baking soda bath
- 8 cups water
- 1/2 cup baking soda
Egg Wash
- 1 egg beaten
Instructions
- Start by making the pretzel dough. I do this all in a stand mixer. If you are using active dry yeast mix the sugar and water together. Sprinkle the yeast on top and allow to sit (i.e. bloom) for about 10 minutes. It should get bubbly. If you are using instant (or rapid rise) yeast you can simply mix the dry ingredients together, then add the water and butter.
- After the yeast has bloomed mix in the butter and the flour. Add 3 1/2 cups of flour to the yeasty water and mix using a dough hook attachment. Slowly add more flour a cup at a time until the dough forms a ball that is pulling away from the side of the bowl.
- Transfer dough to a lightly greased bowl, cover with plastic wrap and allow to rise in a warm place until it is doubled in size. This will take about 1 to 1 and a half hours (a little less time if you use rapid rise yeast). My oven has a proof setting that I use. If you don't have this, then turn your oven on the lowest setting and allow to preheat. Once it has reached that turn the oven off and then put your dough in.
- After the dough has risen punch down and split into 8 parts.
- Start boiling the water and add the baking soda to it.
- Take one of the dough parts and roll it into a thin rectangle.
- Layer the meats and cheese how you would like. Then fold in the short sides about half and inch. Starting from one long side roll the dough and meat up.
- Once the water and baking soda is boiling put one-two strombolis in the bath and allow to boil for about 30-45 seconds. Then take out and put on the baking sheet that has been lined with parchment paper or a silicone mat.
- Next brush beaten egg over each stromboli. If desired lightly, lightly, salt. Keep in mind most lunch meat is pretty salty.
- Bake at 375° for about 15 minutes. Then, if desired turn the broiler on to get them more brown.
So I know the directions are pretty long, but it actually isn’t too hard to do. Just a little bit time consuming. I started taking pictures after the dough had already risen.
Split dough into 8 pieces
First thing you want to do is split your dough into 8 pieces. If you wanted to make smaller stromboli you could split it up into more. This is also the time you want to start your baking soda bath.
Roll the dough out into a rectangle
Do the best you can to roll the dough out into a rectangle. Obviously it’s not going to be perfect, but that’s ok.
Start layering
Now it’s time to start layering the meat and cheese. I used about 6-7 slices of meat per stromboli, and 4 slices of thin cheese. When I make them again, I made add a little more cheese, since I don’t think they were quite cheesy enough.
Fold in the sides
You are going to want to fold in the short sides to help keep all the toppings from coming out when you do the baking soda bath.
Roll it up and boil it
Now you can roll up your stromboli. I start and the bottom and roll up making sure the toppings are securely inside. After each stromboli is made your water and baking soda should be boiling. Drop each stromboli in, and allow to boil for about 30-45 seconds. Then take out and place on your baking sheet (lined with a silicone mat or parchment paper). Brush with beaten egg, if desired sprinkle with a little salt. But remember lunch meat is pretty salty.
Bake the individual pretzel stromboli and enjoy!
Bake for 15-20 minutes and enjoy! If you’d like you can broil the stromboli for a little extra browning.
While I clearly need to work on my stromboli taking pictures (winter is always such a hard time to take pictures, particularly while I’m making dinner). This really is a yummy meal. I served it with leftover red potatoes and some fruit, and it will for sure get on the menu again.
I hope everyone has a fabulous week! And I’d love to know, what is your go to dinner??