-
1
Dough:.
-
2
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.
-
3
Let sit until the mixture is foamy, about 5 minutes.
-
4
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
-
5
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
-
6
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
-
7
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
-
8
Place the dough in the bowl and turn to oil all sides.
-
9
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
-
10
To make the Stromboli:.
-
11
Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
-
12
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes.
-
13
Remove with a slotted spoon and drain well on paper towels.
-
14
Discard all but 1 tablespoon of fat from the pan.
-
15
Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.
-
16
Add the garlic and Italian seasoning and cook, stirring, for 1 minute.
-
17
Remove from the heat and cool.
-
18
Punch down the dough and divide half.
-
19
On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches.
-
20
Spread half of the cooled sausage mixture across the dough leaving a 1-inch border.
-
21
Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top.
-
22
Using a pastry brush, paint the border of 1 long edge with egg wash.
-
23
Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal.
-
24
Place on the prepared baking sheet and repeat with the remaining ingredients.
-
25
Let the dough rise, 20 to 30 minutes.
-
26
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes.
-
27
Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
-
28
Remove from the oven and let stand 10 minutes.
-
29
Slice thickly and serve.
