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TEST KITCHEN APPROVED

Chocolate and Cherry Stromboli

Name: Chocolate and Cherry Stromboli
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 1 loaf (12 pieces)
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; 1 large 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 40 min. + rising Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lorraine Caland, Shuniah, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 14, 2023

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

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.

TEST KITCHEN APPROVED

Chocolate and Cherry Stromboli

1 Reviews Add your review

Yield:1 loaf (12 pieces)

Prep:40 min

Cook:20 min

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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
1 large 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

Text Ingredients

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Directions

1
In a large bowl, whisk 3 cups flour, yeast and salt. In another bowl, mix warm 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 out dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease the top. Cover; 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 the egg wash. Sprinkle half the chocolate evenly over dough; top with cherries. Starting with a long side, fold dough over filling into thirds. Do not pinch ends to seal. Brush with remaining egg wash. Sprinkle with 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.