Stromboli

The origin of Stromboli is a little muddy. Two completely different snacks; one a sort of pizza meets spring roll created at Romano's Italian Restaurant in Essington in 1950, the other a toasted sandwich, insensitively tagged the "wop" and renamed by Mike Aquino Sr. at his Spokane burger stand in 1954 have both been cited as the original.

Given the four year discrepancy i am backing the former but, as no-one can prove it, the choice is yours.

Ingredients: (For six)

For the dough:
350 g Tipo "oo" (double zero) flour
200 g cold water
7g sachet of dried yeast
1 tspn salt

For the filling:
6 heaped tblspns of tomato sauce (make it or buy it)
2 buffalo mozarella
12 slices of prosciuto ham
3 oz finely grated parmesan
6 tspn of pesto (make it or buy it)
6 tblspns of caramelized onions

Method:

1. Place the dough ingredients in a food mixer fitted with a dough hook and mix to a smooth elastic dough. Wrap the dough in clingfilm and chill overnight.

2. Cut the dough into 6 pieces and roll each piece into a disc around the size of a dinner plate.

3. Spread the tomato sauce over the disc, leaving a 1" border. Place the prosciutto slices side by side on top followed by the other toppings and a drizzle of olive oil and a pinch of salt and pepper.

4. Fold over both sides, brush the edges with eggwash, then roll up like a Swiss roll. Transfer to a baking tray, brush the tops with olive oil, sprinkle with sea salt and black pepper and a few rosemary leaves then bake at 200°C for 20 minutes.