Stromboli with Meatballs

Stromboli is an Italian closed pie made from yeast dough with a filling. The most popular filling is small meatballs, they look great when cut. But instead of meatballs, ham, salami or mortadela can be used. The rest of the pie is very similar to pizza - tomato sauce and a lot of cheese.

Ingredients

• 150 g champignons
• 150 g mozzarella
• 100 ml tomato sauce
• 2 cloves of garlic
• 1 tsp dried oregano
• olive oil
• salt, freshly ground black pepper
• For the test:
• 320 g flour
• 200 ml of water
• 1 tsp salt
• 3 tbsp. l. olive oil
• 1 tsp dry fast-acting yeast
• 1 egg for brushing
• 400 g lean minced pork
• 1 egg
• 1 small onion
• 2 cloves of garlic
• 3 sprigs of parsley
• 1 tsp dried basil
• 1/4 tsp dried chili flakes
• olive oil
• flour
• salt, freshly ground black pepper

Directions

1. Sift flour into a bowl, add salt and yeast. Pour in warm water and knead the dough. Add olive oil and knead the dough until smooth and soft. Roll the dough into a ball and leave for 1 hour. When the dough comes up, knead it and set it aside again.
2. Prepare the meatballs. Peel and finely chop the onion and garlic, chop the parsley leaves. Put minced meat in a bowl, add onion, garlic, parsley and egg, add dried basil and chili flakes, season with salt and pepper, stir. Form small meatballs with wet hands and drench them in flour. Heat the olive oil in a skillet and quickly sauté the meatballs until golden brown. Transfer to paper towels.
3. Cut the mushrooms into slices and fry with garlic in olive oil, add a little salt and pepper. Cut the mozzarella into circles.
4. Preheat oven to 180 ° C. Roll out the finished dough on a floured surface into a 3 mm thick rectangle. Not reaching one edge on the long side by 5-7 cm, brush the dough with tomato sauce and sprinkle with dried oregano.
5. Arrange the meatballs, mushrooms and mozzarella pieces and roll up. Pinch the roll around the edges. Gently transfer to a baking sheet covered with parchment, leave for 15 minutes, covered with a towel.
6. Make several cuts on the top of the roll. Mix the egg with 2 tbsp. l. water and lubricate the stromboli. Place the baking sheet in the oven and bake for 30 minutes. Leave the finished stromboli for 5 minutes, then slice and serve hot.