I’m not the best chef around, but I do make a pretty mean stromboli!
Unfortunately I was so excited for it that my hubby and I ate almost all of it before I remembered to take a picture! I’ll have to post a better one next time.
I love stromboli for several reasons:
1. its filling
2. homemade dough!!
4. you get to pick your own topings (AKA satisfy your craving)
I actually use my breadmaker to knead the dough (some may call this cheating, I call it wonderful) but I’m sure you can do it by hand too, if you want! (P.S. the dough also works great for homemade pizzas!)
~ T ~
2 teaspoons dried granulated yeast
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water, plus
2 tablespoons water
Dough preparation:Throw everything into breadmaker, dry ingredients first, then liquid. Put on pizza dough setting. (Sorry for those of you without a breadmaker, maybe you can share how you make your dough by hand?)
pizza toppings of your choice (our favorites include pepperoni, ham, and beef crumble)
provolone cheese (put as much or as little as you desire. If you use an excessive amount of cheese it will all pool in the middle – you have been warned!)
jar of pizza sauce
Preheat oven to 350. Let dough rise a bit, then press flat into a cookie sheet. Sprinkle with italian seasoning. Layer toppings down the middle half of the dough. Spread cheese over the toppings. Fold edges of the dough over toppings and pinch to seal. Fold and seal ends, too. Spray cookie sheet with Pam and lay the rolled up stromboli with sealed side down on cookie sheet. Cover with tin foil (not too tightly, it will rise a bit yet). Bake for 20 minutes. Take the tin foil back off and bake for 10 more. Soak a dish towel in hot water. Squeeze excess water out. When the stromboli is finished baking, place the damp hot towel over the dough for a few minutes. This will keep it from drying out and getting too hard. Cut into strips and dip in a jar of pizza sauce.