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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Pit-Stop Stromboli was the main course for our race day meal, says Amber Kimmich from Powhatan, Virginia. This hearty, all-time champ features a three-cheese filling and plenty of pepperoni slices baked into a homemade bread dough roll. Ingredients:
3/4 cup plus 2 tablespoons water (70° to 80°) |
3 tablespoons olive oil |
2 tablespoons warm milk (70° to 80°) |
3 cups king arthur unbleached bread flour |
1 teaspoon salt |
1/2 teaspoon sugar |
1-1/2 teaspoons active dry yeast |
2 slices part-skim mozzarella cheese, cut into strips |
2 slices colby-monterey jack cheese, cut into strips |
2 slices provolone cheese, cut into strips |
28 slices pepperoni |
Directions:
1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.
3. Arrange cheese strips and pepperoni evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes.
4. Bake at 400° for 30-35 minutes or until cheese is bubbly. Remove to a wire rack. Cut into slices; serve warm. Yield: 12 servings.
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