The Alpine Italian Stromboli

Steps

• Prepare the Dough:
  -In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
  -Add water and olive oil. Mix on low until a shaggy ball forms.
  -Increase speed to medium and knead for 5–7 minutes until the dough is smooth and elastic.
  -Transfer to a floured surface, knead into a firm ball, and place in a large oiled bowl. Cover with a damp towel and let rise in a warm spot until doubled (about 1 hour).
• Roll and Rest:
  -Punch the dough down. On a floured surface, roll it into a large rectangle, approximately ¼ inch thick. Let the dough rest for 10 minutes if it keeps shrinking back.
• Layer the Filling:
  –The Foundation: Lay the prosciutto down first, leaving a ½ inch border. This creates a moisture barrier for the dough.
  -Add water and olive oil. Mix on low until a shaggy ball forms.
  –The Cheese: Layer the 6 slices of Cache Valley Provolone, followed by the turkey slices, then the 6 slices of Cache Valley Asiago.
  –The Veggies: Layer the spinach and roasted red peppers. Crucial: Ensure peppers are very dry to avoid a soggy center.
• Roll and Seal:
  -Brush the borders with the egg wash. Fold in the short ends (about 1 inch) to “cap” the ends.
  -Roll up from the long side tightly to create a spiral. Place seam-side down on a parchment-lined baking sheet.
• Bake:
  -Preheat oven to 375°F.
  -Brush the entire top with egg wash. Cut 4–5 diagonal slits across the top to vent steam. Sprinkle with the Cache Valley Shredded Parmesan and dried parsley.
  -Bake for 30–35 minutes until the crust is a deep golden brown.
  –Rest: Let it rest for 10–15 minutes before slicing. This allows the Provolone and Asiago to set so they don’t run out when cut.