Meat Stromboli with Chili Pesto Dip

Preparation time: 2 Hour

Suitable for: 4 Person

First, mix lukewarm water and salt, sprinkle yeast on it, add a tablespoon of flour, stir, cover the bowl, and let it rest in a warm place for 7 to 10 minutes to let the yeast work.
Sift the flour once. Add the sifted flour and olive oil to the yeast ingredients and stir. (First, add two empty cups of flour, and if the dough is sticky, add the rest of the flour little by little. I didn’t use all the flour.)
Knead the dough for 5 minutes, then punch it down in the bowl a hundred times, then punch the dough down, place it in a greased bowl, cover it with cellophane, and let it rest in a warm place for 35 to 45 minutes.
After resting, take the puff pastry. Divide the dough into two parts and roll each into a rectangle measuring 30×20 cm with a rolling pin.
Pour the Delveseh ketchup sauce in the middle of the dough and spread the sauce.
For the inner ingredients, use ground meat with fried onions, salt and pepper, pizza cheese, and thyme Sprinkle a little pizza cheese on the sauce, place the meat ingredients, and sprinkle some pizza cheese and thyme again
Roll the stromboli and seal the seam completely and place it in a tray Put a few lines on it with a knife or razor blade. Place it on a baking tray lined with parchment paper.
Cover it again and let it rest for another 15 minutes.Place the stromboli in the oven at 180 degrees Celsius for 25-30 minutes until cooked and golden.
Now enjoy this delicious stromboli with Delveseh chili pesto dip