Homemade Stromboli (Yields 2)

Bahan-bahan (16 porsi)

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 standard packet)
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 3 Tablespoons (43g) unsalted butter, melted
• 2 g arlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
• 3/4 –1 pound (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)*
• egg wash: 1 large egg beaten with 1 Tablespoon water
• optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan