Cooking web notes

Printable Recipe

1 package yeast
3/4 cup warm water (110° to 115°)
4 1/2 t. honey
1 T. nonfat dry milk powder
2 cups white flour
1/2 cup whole wheat flour
2 t. Italian seasoning
1 t. salt
4 1/2 t. pizza sauce
3/4 cup chopped pepperoni
1/2 cup shredded cheddar cheese, divided
1/4 cup shredded Parmesan cheese
1/4 cup shredded mozzarella, divided
2 T. finely chopped onion
1 t. chopped olives
1 t. chopped mushrooms

In a large mixing bowl, dissolve yeast in warm water. Stir in honey and milk powder and until well blended. In a small bowl, combine 1 cup bread flour, 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 floured surface and knead until elastic. (6-8 minutes). Place in greased bowl, turning once to grease top, cover and let rise until doubled (about an hour)./

Punch dough down. Turn onto a lightly floured surface. Roll into a 14 x 12 inch rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, parmesan cheese, 2 T. mozzarella cheese, onion, olives and mushrooms to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side, pinch seam to seal and tuck ends under. Place seamed side down on a greased baking sheet. Cover and let rise for 45 minutes.

Sprinkle with remaining cheeses, Bake at 350° for 25-30 minutes.

Holly’s Note:
I make the dough in the bread machine. Rather than going through the whole cycle, I just shut the machine off after it is kneaded, and let it rise in the machine until doubled. Once I roll it out, I treat it like a pizza and use our favorite Ragu, the toppings we like, the cheeses we like (not olives!), and then rolled it up and let it rise, etc.

I used the dough recipe for regular pizza, but we didn’t like it as well as we do the stromboli. This is great for snacking, but is also sells well at bake sales. The original recipe came from a Taste of Home magazine.