Now if you have Italian heritage the first thing you are going to say is, “That’s not Stromboli”.  It is however my Australian version of it after looking at a few photos.

I used my 2 cup no knead bread recipe for it but will give the full ingredients below.  There is no second rise to the dough.

If you like olives, anchovies and salami then this is for you and it is absolutely delicious.

I have heard Stromboli also being called pizza roll. 

INGREDIENTS
Bread
2 cups (300gms) bread making flour
1 teaspoon bread improver
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 tablespoon yeast
1 teaspoon olive oil
250 ml warm water

Stuffing
Tomato paste
Salami
Semi-dried tomato
Kalamata olives
Anchovies
Mozzarella Cheese

Topping
Olive oil
Grated parmesan cheese

METHOD
Mix all dry bread ingredients thoroughly.  Add the oil then gradually add the water until you have a nice soft moist dough.  You may not need all of the water

Set aside until the dough rises and doubles in size.  About 40 to 45 minutes.

Tip the dough out on a floured surface and fold it several times to expel the air.  Divide in two.

Roll the dough into two rectangular forms.

Brush dough with tomato paste and then layer with the stuffing ingredients. How much you use is up to you.  Leave the edges with no stuffing.

Roll up and pinch the edges to seal.

Spray lightly with olive oil and sprinkle with grated parmesan.  Cute several slits in the top to allow steam to escape.

Bake in a hot (200 to 220 degrees) oven, camp oven, hooded BBQ, Weber or whatever you are using for 30 minutes.

Allow to cool before slicing.

Wow Gordon that looks pretty good.  I think Maggie would disown me if I were to put pineapple on it.   

I am lucky here as my local butcher is Schultes.  Third generation German and his Mettwurst is about the best I have ever eaten.