Pizza Stromboli
photo by gailanng
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
16 slices
- Serves:
- 4-6
ingredients
- 7.08 g package active dry yeast
- 177.44 ml warm water (110 to 115 )
- 22.18 ml honey
- 14.79 ml nonfat dry milk powder
- 473.18 ml bread flour
- 118.29 ml whole wheat flour
- 9.85 ml italian seasoning
- 4.92 ml salt
- 22.18 ml pizza sauce
- 177.44 ml chopped pepperoni
- 118.29 ml shredded cheddar cheese, divided
- 59.14 ml shredded parmesan cheese
- 59.14 ml shredded part-skim mozzarella cheese, divided
- 29.58 ml finely chopped onions
- 14.79 ml chopped ripe olives
- 14.79 ml chopped pimento stuffed olive
- 14.79 ml chopped canned mushroom (we skip these)
directions
- I make this dough in my bread machine instead of doing it by hand but I'm posting it as it was published. You decide how you want to do it.
- In a large 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 inches 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 golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
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Reviews
-
This was an amazingly easy and tasty recipe! I made this for a dinner we were invited to, and it was all gone! I thought, you could throw anything into this! I'd like to make it with artichokes next time..maybe broccoli....the possibilities are endless! I used store-bought pizza dough, as I love the thought of doing it all myself, but the reality is, , I just don't have the time, and I am sure it worked just as good! Thank you for sharing this recipe...a "keeper" for sure! xo LA
-
Loved this recipe! The only changes where I did not add the dry milk and I used my Kitchen Aid Mixer with the dough hook which worked out great. I used all the ingredients for the filling with some extra cheese. After I let it rise before baking I used an egg wash and sprinkled garlic powder, cheddar and mozzarella cheese. I was planning on freezing this for a party I have in a few weeks but I don't think it will make it to the freezer. Thanks for a great recipe!
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RECIPE SUBMITTED BY
Realtor by day, Chef by night
Vineland, NJ
I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level.
I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site.
I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above.
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