The Stromboli pizza roll evokes associations with Sicily, near which there is an island of the same name with an active volcano of the same name, and with the seventeenth century naval battle, which went down in history as the Battle of Stromboli.
If the dish really originated from these places, it would certainly be very romantic, but unfortunately this is not the case. In fact, the origin of this Italian-American dish is disputed by several restaurants in the United States, and the name apparently comes from the Italian-American movie Stromboli.
Roberto Rossellini’s film starring Ingrid Bergman was received rather coolly by critics, but its appearance on the screens in 1950 prompted the owner of a restaurant in Spokane, Washington, to give the resounding name “Stromboli” to the dish he invented. The pizza roll was served with chili sauce.
According to another version, “Stromboli” comes from the suburbs of Philadelphia, where it also began to be produced the year Rossellini’s movie was released.
Whichever version is correct, it doesn’t in any way affect the taste of this simple and spectacular dish, which is especially good for a party or buffet.
I’ve tried to make it with maximum benefits and minimum calories.
For the dough:
- 100 gr. multigrain flakes and a little more for sprinkles.
- 400g of wheat flour
- 1 tsp. salt
- 2 tbsp. olive oil
- 10 gr. fresh yeast
- 500 gr ground beef
- 1 sweet bell pepper
- 10-12 pickled gherkins
- 8-10 sun-dried tomatoes
- 100 gr. low fat cheese
- 10 ml of tomato sauce
- Fresh thyme, salt and pepper
For the dough, mix cereal, flour, and salt.
Rub the yeast into the mixture with your fingertips.
Pour in 300 ml of warm water and olive oil.
Knead the dough into a greased bowl, cover with a towel and leave in a warm place until the dough doubles in size.
For the filling, heat olive oil in a frying pan and fry the stuffing until tender, breaking up lumps, salt and pepper to taste.
Slice the gherkins, peppers and sun-dried tomatoes randomly.
On an oiled work surface, stretch the dough into a rectangular layer.
Brush the dough with tomato sauce and sprinkle with thyme.
Place the stuffing in an even layer, top with tomatoes, gherkins and peppers.
Sprinkle with cheese.
Roll up and coat in remaining flakes.
Bake at 180 degrees for 60 minutes.