Yeast less Stromboli

Stromboli is one of my favorite foods...going back to the first time I had it, over 12 years ago. Over the last few years I have become an expert at baking buns

Tuna Buns
Eggless buns (These don't look golden because I even skipped the egg wash for the top)
Meat stuffed pockets

So, this recipe for Stromboli is for a day when you want to have a Stromboli but do not want to wait for yeast to do its thing. These days sitting at home, cooking all three meals, while managing kids school work, while working...who has time for that.


Yeast-less Stromboli

Stromboli with Turkey

Ingredients

1. 2 and 1/2 cup of all purpose flour
2. 1/3 cup each of oil, milk and hot water (plus more as needed).
3. 1 tablespoon sugar
4. 3/4 teaspoon salt
5. Optional (1 teaspoon each of poppy seeds, sesame, onion powder, garlic powder) or 2 teaspoons everything mix

In a bowl beat together the liquids well for 2 minutes. Add the rest of the ingredients and knead on a clean surface until it forms a smooth ball. Set aside for 20 minutes. Divide the dough into 4 pieces and roll into 6 inches wide by 4 to 5 inches wide oval. 

Layer with your favorite stuffings for stromboli

I used turkey, provolone, spinach, mushrooms and 1-2 tablespoons marinara sauce.

Roll the dough on the long side to form a log. Tuck the edges in and on a prepared baking sheet, lay on the seam side down.

Preheat the oven to 350 degrees. Finish making the rest of the Stromboli. With a knife slit the tops across 4 places. Brush with either egg wash or oil and bake for 35-40 minutes.

Let it cool a bit and serve with marinara sauce