Pizza Stromboli

Thursday, October 08, 2009

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.
Serve warm.
Refrigerate leftovers. Yield: 1 loaf.

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