Chocolate and Cherry Stromboli Recipe

Chocolate and Cherry Stromboli Recipe
Chocolate and Cherry Stromboli Recipe photo by Taste of Home
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Chocolate and Cherry Stromboli Recipe

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This melty, chocolaty spin on stromboli is delicious for both breakfast and dessert. Serve it with a cup of coffee, and even the coldest winter day instantly feels more snug. —Lorraine Caland, Shuniah, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling

Ingredients

  • 4 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 3 tablespoons canola oil
  • 2 tablespoons honey
  • 1large egg, room temperature, lightly beaten
  • 1 teaspoon lemon juice
  • 8 ounces finely chopped bittersweet chocolate, divided
  • 1/2 cup dried cherries, chopped
  • 2 tablespoons coarse sugar

Directions

Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 400°. Press dough into a greased 15x10x1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.
Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread. Yield: 1 loaf.

Test Kitchen tips
  • For contrast, drizzle a light glaze of icing over the top of the dark chocolate.
  • Almost any dried fruit would be great in this; try apricots, dried plums or dried cranberries.
  • Originally published as Chocolate and Cherry Stromboli in Taste of Home February/March 2018

    Nutritional Facts

    1 slice: 248 calories, 8g fat (2g saturated fat), 16mg cholesterol, 205mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 5g protein.

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    • 4 cups all-purpose flour
    • 1 package (1/4 ounce) quick-rise yeast
    • 1 teaspoon salt
    • 1 cup warm water (120° to 130°)
    • 3 tablespoons canola oil
    • 2 tablespoons honey
    • 1large egg, room temperature, lightly beaten
    • 1 teaspoon lemon juice
    • 8 ounces finely chopped bittersweet chocolate, divided
    • 1/2 cup dried cherries, chopped
    • 2 tablespoons coarse sugar
    1. Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    2. Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.
    3. Preheat oven to 400°. Press dough into a greased 15x10x1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.
    4. Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread. Yield: 1 loaf.

    Test Kitchen tips
  • For contrast, drizzle a light glaze of icing over the top of the dark chocolate.
  • Almost any dried fruit would be great in this; try apricots, dried plums or dried cranberries.
  • Originally published as Chocolate and Cherry Stromboli in Taste of Home February/March 2018

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