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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This stromboli recipe is the absolute best I have ever made! It comes from John Morcom in MI and he used to own a bakery. Definitely worth the extra time and effort! :) Ingredients:
1 package (1/4 oz.) active dry yeast |
3/4 c. warm water (110 to 115 degrees) |
4 1/2 tsp. honey |
1 tbs. nonfat dry milk powder |
2 c. bread flour |
1/2 c. whole wheat flour |
2 tsp. italian seasoning |
1 tsp. salt |
4 1/2 tsp. pizza sauce (i use ragu) |
3/4 c. chopped pepperoni |
1/2 c. shredded cheddar cheese, divided |
1/4 c. shredded parmesan cheese |
1/4 c. shredded mozzarella cheese, divided |
2 tbs. finely chopped onion (i left this out) |
1 tbs.chopped black olives |
1 tbs. chopped stuffed olives (i left this out) |
1 tbs. chopped canned mushrooms |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water.
2. Stir in honey and milk powder until well blended.
3. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings.
4. Add to yeast mixture; beat until smooth.
5. Stir in pizza sauce.
6. Stir enough remaining bread flour to form a soft dough.
7. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 min.
8. Place in a greased bowl, turning once to grease top.
9. Cover; let rise in a warm place until doubled, about 1 hour.
10. Punch dough down.
11. Turn onto a lightly floured surface; roll into a 14-in. x 12 in. rectangle.
12. Sprinkle pepperoni, 1/4 c. cheddar cheese, Parmesan cheese, 2 Tbs. mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
13. Roll up jelly-roll style, starting with a long side; pinch seam side down on a greased baking sheet.
14. Cover and let rise for 45 min.
15. Sprinkle with remaining cheeses.
16. Bake 350 degrees F for 25-30 min. or until a toothpick comes out clean.
17. Remove from pan to a wire rack.
18. Serve warm.
19. Refrigerate leftovers.
20. Yield: 1 loaf
21. ENJOY! :)
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