Whole Wheat Stromboli

This stromboli is easy to make and uses a no-rise whole wheat dough. You can use whatever fillings you like. It makes two stromboli rolls. I made one with ham and cheddar and one with pepperoni and mozzarella.


1 1/2 T instant dry yeast
1 cup + 1 T warm water (110-115 degrees F)
2 T canola oil
2 T sugar
3/4 t. salt
3 cups whole wheat flour *
Toppings of your choice (i.e. ham, pepperoni, veggies, etc.)
Shredded cheese of your choice
Olive Oil

*You can use half whole wheat flour and half white whole wheat flour. Or, you can use half whole wheat flour and half all-purpose flour (that's what I did as I was out of white whole wheat). 


Preheat oven to 425.

Combine the warm water and yeast in a mixer bowl. Add in the sugar, salt and oil. Let it sit about 5 minutes until yeast begins to foam.

Add in the flour and mix with dough hook until combined. Knead the dough for 5 minutes using dough hook on mixer at medium speed until dough pulls clean away from the sides of the bowl.

Cover the bowl with a towl and let it rest for 5 minutes.

Divide the dough into two parts. Roll out each half on a lightly floured surface into a large rectangle. Add toppings on top of dough, covering most of the surface. Just leave a little space on the edges. Starting on the long side of the rectangle, roll up the dough jelly-roll style. Pinch ends closed and seal the seam with a little water. Brush with olive oil and sprinkle with oregano.

Place seam side down on a baking sheet lined with parchment paper. Bake at  425 degrees F for 20 minutes.

Slice and serve with sauce of your choice (i.e. marinara, ranch, etc.).

Recipe modified from Finding Joy in My Kitchen