One thing I have to say about central New York is that I have come to appreciate good pizza and authentic Italian food. I have experimented with many pizza dough recipes, all the way from already made, in a box, frozen, and homemade. I was always in search for a better recipe and I think I have found it with this one. Browsing through Pinterest, I came across this dough recipe. It is an original recipe from Chef Wolfgang Puck and the California Pizza Kitchen. And of course you knew I had to put a Mexican twist on the stromboli! One of the most recognized dishes in the Mexican cuisine, chile relleno! Why not?? This is enough dough to make two stromboli's, so get creative and make two different kinds and have fun with it! It's about having fun while you cook, it can only produce a tasty outcome.
1 package active dry yeast
1 teaspoon honey
1 cup warm water, 105 degrees
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
4 large poblano peppers roasted, cut into 1-inch-wide strips
1 10 ounce link of Mexican chorizo
1 cup salsa, homemade or store bought
1/3 cup white onion, diced
2 cloves garlic, minced
1 serrano or jalapeno, minced
1 small red bell pepper, diced
1/8 cup silver tequila, optional
Salt and pepper
1 cup mozzarella cheese, shredded
1 cup Monterey jack cheese, shredded
Because I have virtually no counter space in my kitchen, I purchased an inexpensive wooden cutting board for rolling out dough. Works great!
1. To make dough, stir and dissolve the yeast with the water and honey. Let stand for 10 minutes.
2. Add the salt, oil, and 1 cup of flour, stir to mix. Gradually add in the rest of the flour until dough forms. I used almost all 3 cups of flour, left some for later.
3. Transfer the dough to a glass bowl that has been coated with olive oil. Cover with plastic wrap and let rise in a warm place for 40 minutes.
4. While dough is rising, prepare the filling. In a large saute pan, heat 2 tablespoons of oil to medium heat. Add the onions, garlic, serrano, and bell pepper. Season lightly with salt and pepper, cook for 3 to 4 minutes. Add the Mexican chorizo and cook for 5 to 6 minutes until most of the moisture is absorbed. Deglaze the pan with the silver tequila, stir well to combine. Cook for just another 2 to 3 minutes. Remove from heat to cool.
5. After it rises, gently punch down and knead on a lightly floured surface. Divide the dough in two. Knead it with your hands to form a smooth dough ball. Transfer a plate and let rise for another 20 minutes. If not going to use right away, refrigerate it for later.
6. Preheat oven to 500 degrees. On a large, lightly floured surface, take one dough ball and roll it out, almost into a large rectangle shape 18x24, not any bigger than that. Carefully fold the dough into 4's and transfer it to a sheet pan that is drizzled with olive oil and corn meal. Open it back up to fill. Spread the salsa, then 1/2 of the chorizo down the center, making sure you leave a 2-inch border around the edges. Lay 1/2 of the poblano strips across the top of the chorizo, then add the two kinds of cheese, more chorizo, then another layer of poblanos.
7. Take the borders of the dough and carefully fold them in,just until it meets the filling. Carefully start rolling the dough to create a jelly roll, from the side, not the top or bottom. Sprinkle the top with a little kosher salt and if you like, lay a couple of jalapeno strips across the top. Cut some small slits in the top of the stromboli. Bake on the lowest shelf in the oven for 10 minutes, then move to the middle rack and cook for another 10 minutes. Remove from oven and let cool slightly before cutting. Yields up to 6 servings. The dough recipe is enough for 2 strombolis.
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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