Tomato/Cheddar Stromboli

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Tomato/Cheddar Stromboli

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Published prior to 2008

This rolled bread sandwiching its savory filling is very transportable. Pair it with a salad and cookies, and you've got an instant picnic!

2 1/2 cups King Arthur Unbleached Special Bread Flour
1 tablespoon sugar
3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful)
1/2 teaspoon salt
2 teaspoons pizza dough flavor (optional, but delicious)
2 tablespoons vegetable oil
2 1/2 teaspoons instant yeast
1 cup water

1/2 cup sun-dried tomato flakes
1 tablespoon garlic oil
1 tablespoon water
8-ounce package cream cheese
1 cup (4 ounces) grated cheddar cheese
1/2 cup dried chopped chives
2 tablespoons Instant Clearjel(r)
1 teaspoon ground black pepper

Dough: Combine all of the dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes.

Filling: In a small mixing bowl, combine the tomato flakes, oil and water, and let the mixture rest for 30 minutes. In a separate bowl, beat the cream cheese till soft, then add the tomato mixture, and the remaining ingredients, stirring to combine.

Roll the dough into a 12 x 18-inch rectangle. Crumble the cheese mixture onto the dough, brush the edges with water or lightly beaten egg white, and roll the dough into an 18-inch log. Place the log on a lightly greased baking sheet, cover, and set in a warm place to rise for 1 1/2 to 2 hours; the dough should look puffy, though not doubled.

Slash the dough crosswise, about 1/2-inch deep, at 3 to 4-inch intervals along its length. Bake the stromboli in a preheated 375°F oven for 35 to 40 minutes, until it's golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving. Serve warm, or at room temperature. Yield: 8 to 10 servings.


  • star rating 07/03/2012
  • pammyowl from KAF Community
  • Very good, but I think the baking temp is off, or my oven is strange. I tested the temp of the loaf, it registered 200, so I took it out, let it cool and tried a piece. Still a bit doughy, no idea why! Very tasty though! Thanks!
    I am sorry it was a little doughy still. Next time, bake it longer. If it is getting too brown, you may tent the stromboli loosely with foil and/or turn the oven down by 25 degrees for a longer bake. Elisabeth