Pizza Stromboli-filled Pizza Bread |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have made almost similar with excellent results. Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
4-1/2 teaspoons honey |
1 tablespoon nonfat dry milk powder |
2 cups bread flour |
1/2 cup whole wheat flour |
2 teaspoons italian seasoning |
1 teaspoon salt |
4-1/2 teaspoons pizza sauce |
3/4 cup chopped pepperoni |
1/2 cup shredded cheddar cheese, divided |
1/4 cup shredded mozzarella cheese, divided |
2 tablespoons finely chopped onion |
1 tablespoon each chopped ripe olives, chopped stuffed olives and chopped canned mushroom |
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 in enough remaining bread flour to form a soft dough.
7. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes.
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 cup cheddar cheese, Parmesan cheese, 2 tablespoons 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 to seal and tuck ends under.
14. Place seam side down on a greased baking sheet.
15. Cover and let rise for 45 minutes.
16. Sprinkle with remaining cheese.
17. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Remove from pan to a wire rack.
18. Serve warm.
19. Refrigerate leftovers. Yield: 1 loaf.
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