How to Make Homemade Stromboli

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subheading: Homemade Dough for 2:

1 and ⅓ cups (320ml) warm water (between 100 to 110°F, 38 to 43°C)

2 and ¼ teaspoons (7g) instant or active-dry yeast ( 1 standard packet)

1 Tablespoon ( 13g) granulated sugar

2 Tablespoons (30ml) olive oil

1 teaspoon salt

3 and ½ cups (about 450g) all-purpose flour ( spooned & leveled), plus more for hands and work surface

subheading: Fillings for 2:

3 Tablespoons ( 43g) unsalted butter, melted

2 garlic cloves, minced (or ½ teaspoon garlic powder)

2 teaspoons chopped fresh parsley (or 1 teaspoon dried)

1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*

¾ to 1 pound cheese (about 3 cups shredded or about 16 to 20 slices deli cheese)*

subheading: Egg Wash & Topping for 2:

egg wash: 1 large egg beaten with 1 Tablespoon water

optional: sprinkle of chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or parmesan cheese

Note: Ingredients may have been altered from the original.

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