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Garlic & Cheese Stromboli


  • 1 pound water
  • 1/2 ounce yeast
  • 1 ounce honey
  • 6 1/2 ounces flour, whole wheat
  • 2 ounces eggs
  • 3 ounces olive oil
  • 1 1/2 pound flour, bread
  • 1/2 pound Mozzarella cheese, shredded
  • 4 ounces smoked mozzeralla cheese, shredded
  • 4 ounces Parmesan cheese, grated
  • 1/8 ounce parsley, chopped
  • 1/8 ounce garlic, minced


Dissolve the yeast in the honey and warm water. Allow the mixture to develop to a foamy consistency. Add the whole wheat flour, along with the eggs, olive oil, and bread flour. Mix these ingredients on low speed for 2-3 minutes, then on medium speed for about 4 minutes or until a soft dough forms. Turn the dough onto a floured surface and knead it into a smooth ball. Let the dough rest until it doubles in size, about an hour, preferably in a bowl oiled with a bit of olive oil to prevent drying. While the dough rises, make the filling. In a bowl, place the cheeses, fresh parsley, minced garlic, and eggs. Combine all these ingredients thoroughly so that they are mixed and moist from the egg. Refrigerate the filling until ready to use. Punch the bread dough down, cut and divide it into desired portions, and roll out into rectangles. Spread the filling on the dough pieces, leaving an inch around the edge. For each stroboli, roll the dough, jelly-roll fashion. Starting from the long side; roll gently but firmly. Be sure not to tear the dough, or else it will leak during baking. Tuck and seal the edges and ends with egg wash or olive oil. Carefully place the filled dough loaf onto a parchment paper-lined sheet pan, and brush it with olive oil or egg wash, depending on the type of finish you want. Bake until a golden brown in a preheated 350F oven, about 35 minutes.

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