For anyone that is bored with the same old dishes, I've been working through the Taste of Home Sunday Supper magazine, and the recipes have all be OK, but I made one last night I'd definitely make again: Pizza Stromboli! I didn't add anything but the cheese and pepperonni to the inside (only because I didn't have anything around to make it more of a 'supreme.' I also just used some 'regular' speghetti sauce in the dough instead of pizza sauce (so I could use it later in a pasta dish), and instead of dry milk (thanks Maggie for the suggestion) I used carnation coffee creamer (the box of dry milk was 8 dollars, and I've never used it before, and probably will not use it again). I also sprinkled the top with cheese, but added some 0 Calorie spray butter, and garlic salt to the top as well. I took a picture, but it turned out weird, and then we ate it, so now there's nothing to photograph, but I borrowed one from a site online that gives you the basic idea of what the inside looked like, and the whole thing just looks like a little loaf of bread baking. Here is the recipe for the bread.
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
In a large mixing bowl, dissolve yeast in warm water.
Stir in honey and milk powder until well blended.
In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings.
Add to yeast mixture; beat until smooth.
Stir in pizza sauce.
Stir in enough remaining bread flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle.
Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms 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 for 45 minutes.
Sprinkle with remaining cheese.
Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Remove from pan to a wire rack.
Refrigerate leftovers. Yield: 1 loaf.
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