Caramelized Onion Stromboli
Prepare Pizza Dough:
2 C Bread Flour
1 C All-Purpose Flour
1/4 t Salt, 1/2 T Sugar
1 packet or 2- 1/4 t dry yeast
1 C Cold Water
2 T Olive Oil (divided)
Measure bread flour and all-purpose flour, salt, sugar, and yeast into the bowl of a food processor. Pulse the processor a couple of times to blend the dry ingredients.
Heat the cold water and 1 T olive oil in a liquid measuring cup in the microwave for 45 seconds.
Water should be 118-120 degrees. With the processor running, pour in the heated water/oil in a stream.
Allow processor to mix/knead the dough until smooth.
Gently gather the dough into a ball and place in a bowl that has 1T olive oil on the bottom.
Turn the dough over to coat all sides.
Cover the bowl with a towel of a piece of plastic wrap. Place in a warm place. Dough should double in bulk in an hour.
To hold the dough for later. Place in the refrigerator, covered with plastic. Dough will be dormant for 24 hours.
Prepare the filling:
Caramelize the Onions
3 large (yellow or red are best) Alstede Fresh onions slice thin from stem to root
2-3 T Olive oil
Kosher or sea salt to taste
Cut the onions in ½ to create a flat surface. Slice the onions as evenly as possible.
Heat the oil in a large skillet over medium heat. Add the onions and sauté for a few minutes.
Continue to cook for another 10 -15 minutes. Onions will be softening and starting to brown.
Lower the heat. Sprinkle with salt onions will cook for an additional 40-45 minutes with occasional stirring to be sure they are not burning or sticking to the pan.
Onions should be deep brown and softened. Allow to cool.
Roll the pizza dough to a 15×10 rectangle. The 4” center of the dough will hold the filling.
On the 2 sides that are about 3” on either side cut slits about an 1″ – 1 1/2″ apart evenly cut the length of the dough.
Sprinkle the cheeses down the center of the dough: 1 1/2 c mozzarella, 1 1/2 cup shredded provolone or asiago. Top with the onions.
Optional: On top of the onions add sautéed mushrooms, cooked and drained spinach, sliced cooked sausage, sautéed peppers. Do not overfill.
Refrigerate leftover caramelized onions in the refrigerator.
Starting at one end taking one section of the dough, pull it across the filling and tuck. Take the next piece from the opposite side and repeat all the way down the loaf. Tuck in the ends to hold the filling.
Lift onto a parchment lined sheet and cover with a clean towel. Allow to rise until double in size, about 1 hour.
Preheat the oven to 425. Bake in the center of the oven 20 minutes. Lower the heat to 350 and bake until the bread is a deep golden brown. Allow to sit 10 minutes before slicing.
Serve as a side for soup or salad
Recipe & photo provided by Jenn Borealo,
Culinary Specialist at Alstede Farms
