Summary

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

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Instructions

1. 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.
2. Cover the dough with a kitchen towel and let rise in a warm place for 30 to 45 minutes until the volume has doubled.
3. 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.
4. Add tomato paste and sauté briefly. Add tomato sauce and let it boil down. Season to taste with marjoram, balsamic vinegar and pepper.
5. 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.
6. 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.
7. Now cut the free dough evenly into strips on both sides and fold across the filling.
8. Repeat the same process for the second half of the dough.
9. Brush both stromboli with olive oil and bake for about 25 minutes until golden brown. Cut into pieces and enjoy straight away.