Meaty Bovril Stromboli
Makes: 2 Medium loaves Temperature: 200 °C / 400 °F
Preparation Time: 45 – 50 minutes Baking Time: 20 – 30 minutes
Ingredients
Dough:
| 500 | g | Cake flour (3 ½ Cups) |
| 5 | ml | Salt (1 tsp) |
| 15 | ml | Sugar (1 Tbsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 320 | ml | Lukewarm water (1 1/3 Cups) |
| 30 | ml | Olive oil (2 Tbsp) |
Filling:
| 40 | ml | Pizza sauce (2 Tbsp + 2 tsp) |
| 30 | ml | Bovril (2 Tbsp) |
| 2 | Garlic cloves, chopped | |
| 200 | g | Cold meat, chopped |
| 350 | g | Cheese, grated (reserve 50g) |
| 1 | Large egg, beaten |
Method
- Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Mix the lukewarm water and oil together and add to the flour mixture to form a soft dough.
- Knead the dough for 10 minutes until smooth and elastic. Place the dough on a lightly floured surface and cover with greased plastic and leave to rest for 30 minutes.
- Knock the dough down and divide into two, return one half under the greased plastic. Using a rolling pin, on a lightly floured surface, roll out the dough into a rectangle 15 x 20 cm.
- Spread half the pizza sauce over the surface of the dough, followed by the Bovril, garlic, cold meat and grated cheese. Brush the edges of the dough with the beaten egg.
- Starting from the long side, roll the dough tightly into a log. Pinch the seams and tuck the ends underneath to seal. Place seam-side down on a greased baking tray. Repeat for the remaining dough and fillings. Brush the tops of the Stromboli with the beaten egg and sprinkle the remaining 50g of grated cheese over. Bake in a preheated oven at 200 °C / 400 °F for 20 – 25 minutes. Remove from oven, allow to cool and serve cold.
