Prep 30 mins
Cook 22 mins
I love my recipe because the strombolies do not have that oil feeling, the soggy feeling that so many get.
- 1 1⁄2 active dry yeast (1/4oz size packs)
- 1 tablespoon sugar
- 2 cups warm water
- 1 tablespoon salt
- 5 -6 cups flour
- 1 egg white (optional)
- 1 (32 ounce) jar pizza sauce
- 2 lbs shredded mozzarella cheese
- 1⁄2 lb pepperoni
- 1 1⁄2 lbs thick sliced deli ham (just as tastey without meat, vegetarian style) (optional)
- Dissolve yeast in water.
- Mix 3 cups flour with salt & sugar, then add yeast/water mixture.
- Continue mixing/kneading while adding about another cup of flour.
- Smear butter in a bowl so that the dough does not stick, put dough in & seal the container. Let dough rise 1 1/2 - 2 hours.
- Add some more flour so that dough is not sticky. Divide dough in 6 sections for larger stromboli's. Flour your cooking area and roll a section out in a circle then fill with sauce, etc. I personally love using sliced ham from a local deli. I've noticed less greace dripping out after they bake. I stick my sauce on last so that it's not making a mess while i place other ingredients inches Alot of times, i dont add sauce and just let everyone use a side of sauce for dipping.
- Flip one side over on top the other (folding like a card)& pinch/twist edges to seal. Sometimes i even pinch/twist a second time going the oposite way just to make sure. Carefully wiggle/roll the stromboli around so that pinched sides are now on top instead of along the side.
- Place on sprayed cookie sheet & paint egg white on top for glazed look.
- Bake on 350 degrees for about 22 minute.
- If there is left over dough, i roll mini donut size balls and place in oven for a couple minutes till they turn tan. I throw them in a bowl, melt some butter, sprinkle in some cinimon sugar, put on a lid and shake. They taste very close to the cini dots that domino's pizza use to carry.