Garlic and Mozzarella Stromboli

Very tasty!



Dough:
Pour 1 cup warm water into a bowl, sprinkle the following over the top: 2 teaspoons active dry yeast, pinch of sugar (or 1 tsp honey), 1 tablespoon whole wheat pastry flour (I used whole wheat bread flour). Stir to dissolve and let sit about 15 minutes.

In another bowl:
1 large egg, at room temp., 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 cup (minus 1 tablespoon used in yeast) whole wheat pastry flour, 1 cup unbleached all purpose flour, and yeast mixture. Beat hard until smooth, about one minute. Then add the remaining 1-1 1/2 cups unbleached all purpose flour 1/4 a cup at a time, until you have a soft, sticky dough that clears the side of the bowl. If necessary switch to a wooden spoon if mixing by hand.
Knead vigorously about 5 minutes, dusting with flour if needed to avoid sticking. Shape into a flattened ball and place in a greased deep container. Turn once to coat, the top with an extra tablespoon of olive oil then cover with plastic wrap. Let rise at room temperature until doubled in bulk. About an hour.


Filling
In a bowl combine:
1 cup (4 oz) shredded whole milk mozzarella cheese, 1/2 cup (2 oz) shredded smoked mozzarella cheese (I could not find this), 1/2 cup grated Parmesan, 3 tablespoons minced Italian flat leaf parsley (I used regular), 1 large garlic clove, minced, 1 large egg at room temperature. Set aside in the refrigerator until needed.
Note: I also added 1/2 lb Italian sausage, browned.

Gently deflate the dough and parchment line a baking sheet (I used wax paper).
Roll the dough into a 16 by 12 inch rectangle (I totally used a measuring tape!) dust with flour if needed. Shorter ends should be on either side. Spread the filling over the dough, leaving a full 1 inch border along the edges. Be sure not to poke any holes in the dough. Starting from the long side, roll up in jelly roll fashion. Pinch seams together, and tuck under ends pinching them into tapered points. Use two spatulas move to the baking sheet. Cover lightly with plastic wrap and let sit 30 minutes. OR if you want a thinner, crispier outer crust and less bread like interior, bake immediately.

Twenty minutes before baking preheat the oven the 400 F. Use a baking stone if desired. Brush top of roll with olive oil and prick all over with a fork to allow steam to escape.
Bake for 15 minutes, then reduce heat to 375 F and bake another 20-25 minutes. Or until golden brown and crusty. Let rest on a baking sheet for 10 minutes, then transfer to cooling rack. Cool completely before slicing.