Stromboli with Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 1 cube yeast
- 0.5 teaspoon ½ sugar
- 300 ml water, lukewarm
- 600 grams flour
- 2 teaspoons salt
- 50 ml olive oil
For the filling:
- 1 onion (s)
- 1 clove garlic
- Olive oil, for frying and brushing
- 500 g minced meat
- 1 tablespoon tomato paste
- 200 ml tomato sauce
- marjoram
- Balsamic
- pepper
- 200 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Crumble the yeast, dissolve it with the sugar in the lukewarm water and let it stand for a moment. Mix flour with salt. Mix with the olive oil, add to the yeast water and knead for 5 to 6 minutes.
- Cover the dough with a kitchen towel and let rise in a warm place for 30 to 45 minutes until the volume has doubled.
- In the meantime, prepare the filling. To do this, peel and chop the onion and garlic. Heat the olive oil in a pan and fry the minced meat together with the onion and garlic pieces.
- Add tomato paste and sauté briefly. Add tomato sauce and let it boil down. Season to taste with marjoram, balsamic vinegar and pepper.
- As soon as the dough has risen, preheat the oven to 200 ° C (top and bottom heat). Halve the dough and roll out each time with enough flour (not too thin) into a rectangle on a work surface.
- It is best to place the dough directly on baking paper, brush with olive oil and sprinkle with 100 g of grated cheese in the middle. Spread half of the minced meat mixture on top.
- Now cut the free dough evenly into strips on both sides and fold across the filling.
- Repeat the same process for the second half of the dough.
- Brush both stromboli with olive oil and bake for about 25 minutes until golden brown. Cut into pieces and enjoy straight away.
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