Warren Avenue Stromboli (Westside Detroit)
I grew up in Dearborn Heights Michigan. There was this great pizzeria very close to my old middle school (Fairlane Junior High now Henry Ford Community College) on Warren Avenue on the Westside of Detroit called Stromboli's Pizzeria. This recipe reminds me of that yummy Stromboli! When I moved out of Michigan I was shocked to find out that Stromboli doesnt really exist outside of Detroit, Chicago or New York. I live in NorCal and no one bakes Stromboli.
I grew up in Dearborn Heights Michigan. There was this great pizzeria very close to my old middle school (Fairlane Junior High now Henry Ford Community College) on Warren Avenue on the Westside of Detroit called Stromboli's Pizzeria. This recipe reminds me of that yummy Stromboli! When I moved out of Michigan I was shocked to find out that Stromboli doesnt really exist outside of Detroit, Chicago or New York. I live in NorCal and no one bakes Stromboli.
- 1/2 cup mozzarella cheese shredded
- 1 teaspoon fresh parsley minced
- 1 package active dry yeast 1/4 oz
- 3/4 cup warm water 110-115 degrees f
- 4.5 teaspoon honey
- 1 tablespoon nonfat dry milk powder
- 2.5 cups bread flour
- 1/2 tablespoon fresh garlic minced
- 1/2 tablespoon dried oregano
- 1/4-1/2 teaspoon pepper
- 1 medium egg yolk lightly beaten
- 1/8 pound deli salami sliced thin
- 1/8 pound deli ham sliced thin
- 1/8 pound pepperoni sliced
- 1/8 pound provolone cheese sliced thin
- 1/8 cup romano or parmesan cheese grated
- 1 tablespoon *optional mushrooms sliced
- 1 tablespoon *optional onion minced
- 1 tablespoon *optional black olives chopped
- 5 tablespoon tomato sauce canned
- 2 teaspoon italian seasoning mccormick's
- Carbohydrate 55.4751982968116 g
- Cholesterol 121.686349488011 mg
- Fat 13.4568751974025 g
- Fiber 2.97178244850258 g
- Protein 21.2552144898459 g
- Saturated Fat 5.87512122797155 g
- Serving Size 1 1 Serving (218g)
- Sodium 867.225697589099 mg
- Sugar 52.503415848309 g
- Trans Fat 1.58076513193013 g
- Calories 430 calories
Step-by-step
- In a large mixing bowl, dissolve yeast in warm water. Be careful not to get the water too hot or it will kill the yeast and your dough won't rise.
- Stir in honey, and milk powder until well blended.
- In a another mixing bowl combine the flour and the Italian Seasoning.
- Combine the yeast mixture to the four mixture and beat until smooth.
- Stir in tomato sauce
- I dough is sticky add a little more flour so that it forms a soft dough.
- Turn onto floured surface and knead until smooth and elastic, about 8-10 minutes. Do not over knead.
- Cover with a clean dish towel and let the dough rise in a warm place until it doubles in size--about 1 hour.
- Punch dough down.
- Turn out onto a lightly floured surface and roll into a 15' X 12" rectangle.
- Arrange the salami, ham, pepperoni, provolone cheese, mozzarella cheese, and Romano cheese over the dough rectangle.
- Sprinkle on the fresh garlic, parsely, oregano, and pepper.
- Roll up the rectangle, jelly-roll style, beginning with the long side. Seal the seams and ends.
- Place seam side down on to a greased baking shet.
- Brush with egg yolk.
- Bake at 375 degrees F for 20-35 minutes or until golden brown. Let stand 5 minutes before slicing. Serve warm. Yields 8 slices. 1 slice - 1 serving
The Dough and Water Temperature
Bread flour provides the necessary protein structure to hold heavy layers of cured meats without tearing during the roll. Water must measure strictly between 110 and 115 degrees Fahrenheit. Anything hotter will kill the active dry yeast instantly, leaving dense dough that fails to rise properly. Mixing requires a large bowl to accommodate expansion, and kneading should take exactly eight to ten minutes by hand until the surface turns smooth and elastic.
Rolling and Layering Mechanics
Shaping the dough into a precise 15 by 12-inch rectangle ensures even distribution of fillings without causing blowouts during baking. Salami, ham, and pepperoni should overlap slightly to create a continuous meat barrier. Grated Romano and shredded mozzarella melt at different rates, blending into a cohesive binder that anchors the dry spices and minced garlic directly against the cured proteins.
Baking and Thermal Control
Baking at 375 degrees Fahrenheit allows the exterior crust to turn golden brown while the interior cheeses melt completely. Placing the log seam-side down prevents the roll from unravelling as internal steam expands. Rest the baked stromboli for five minutes before slicing with a serrated blade to keep the internal layers intact.
