Description

A hearty homemade stromboli filled with crisp roasted potatoes, garlicky pesto, cheddar, mozzarella, and Parmesan. The golden bread crust surrounds a rich, cheesy vegetarian filling that’s perfect for sharing.

Ingredients

500 g strong white flour, plus extra for dusting

30 g olive oil

10 g fine sea salt

1 tablespoon caster sugar

1 (7 g) sachet fast-action dried yeast

300–350 g lukewarm water

500 g new potatoes, cut into 1 cm chunks

2 tablespoons olive oil

1 tablespoon olive oil, for brushing

4 unpeeled garlic cloves

1 (150 g) pot fresh pesto

150 g grated cheddar and mozzarella cheese blend

30 g Parmesan, finely grated

Salt and black pepper, to taste

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Instructions

Preheat the oven to 200°C (400°F), fan 180°C, gas mark 6. Spread the potatoes over a large baking tray and toss with 2 tablespoons olive oil, the unpeeled garlic cloves, salt, and black pepper.
Roast the potatoes for 35–40 minutes, turning once or twice and gently crushing some with a spatula to create rough, crisp edges. Remove the garlic after about 25 minutes. Set the golden potatoes aside to cool and turn off the oven.
Combine the flour, 30 g olive oil, sea salt, caster sugar, yeast, and 300–350 g lukewarm water in a large bowl and mix until a dough forms.
Knead by hand for about 15 minutes, or in a stand mixer on low speed for about 10 minutes, until smooth, elastic, and springy.
Shape the dough into a ball, return it to the bowl, cover with a clean kitchen towel, and leave somewhere warm for about 1 hour, or until doubled in size.
Transfer the risen dough to a lightly floured surface, knead briefly to release excess air, then roll into a rectangle approximately 35 × 40 cm.
Squeeze the roasted garlic from its skins and mash it into the pesto. Spread the pesto mixture over the dough, leaving a small border around the edges.
Scatter the cheddar and mozzarella blend evenly over the pesto, followed by the cooled roasted potatoes.
Starting from a long side, roll the dough tightly into a log. Transfer seam-side down to a parchment-lined baking tray.
Brush the stromboli with the remaining 1 tablespoon olive oil, loosely cover, and leave to proof for about 30 minutes, until noticeably puffed.
Meanwhile, preheat the oven again to 200°C (400°F), fan 180°C, gas mark 6.
Sprinkle the Parmesan over the stromboli and snip a few small vents into the top to allow steam to escape.
Bake for approximately 40 minutes, or until deeply golden, crisp, and cooked through.
Transfer to a wire rack and cool for 30–40 minutes before slicing and serving.

Notes

Sun-dried tomato pesto can replace some or all of the traditional pesto.

Provolone or fontina can be substituted for the cheddar and mozzarella blend.

Cooked spinach, roasted peppers, caramelized onions, or sautéed mushrooms can be added, but remove excess moisture first to prevent a soggy filling.

Add crushed red pepper flakes or sliced fresh chili for extra heat.

Fresh basil, rosemary, or thyme can be added for extra herb flavor.

Cool the roasted potatoes before assembling so they do not soften the dough or create excess steam.

Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat slices in an oven or air fryer for the crispiest texture.

For freezing, slice the cooled stromboli into portions, wrap well, and freeze in a suitable container or bag. Thaw in the refrigerator before reheating thoroughly.

Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 20 mg