Recipe: Meatball Stromboli (using frozen meatballs, peppers and onions)

MEATBALL STROMBOLI
"Using frozen meatballs makes this tasty stromboli a snap to prepare."



FOR THE DOUGH:
3 1/4 to 3 3/4 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast*
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 cup very warm water (120 to 130 degrees F)**
3 tablespoons Mazola Corn Oil
FOR THE MEATBALL FILLING:
1 tablespoon Mazola Corn Oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 (12 ounce) bag frozen meatballs, thawed (need 32 total or slice large meatballs in half)
1/4 cup pizza sauce OR marinara sauce
2 cups Pizza Cheese****

Preheat oven to 375 degrees F.

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead**** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling (if substituting rapid rise yeast, let dough rest for 10 minutes before shaping).

Heat 1 tablespoon oil in a large skillet; add onions and peppers. Cook over medium-high heat for 5 minutes or until tender.

To make strombolis, divide dough into 4 equal portions. Roll 1 portion into a 10x8-inch rectangle on a floured surface. Arrange 1/4 of the meatballs, 1/4 of the vegetables, 1 tablespoon pizza sauce and 1/2 cup cheese lengthwise down center of dough, leaving outer 1-inch free of filling. Fold short sides in 1 to 2 inches; fold remaining sides over. Pinch tightly to close. Carefully transfer to greased baking sheet. Repeat with remaining dough.

Bake for 18 to 22 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp. Serve with additional pizza sauce or other sauce for dipping.

* If you don't have a thermometer, water should feel very warm to the touch.

** An envelope of RapidRise Yeast may be substituted for Pizza Crust Yeast. Allow about 10 minutes for the dough to rest before shaping.

*** Instead of pizza cheese, use shredded mozzarella cheese and sprinkle with Italian herb seasoning.

**** To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes 4 stromboli
Source: Fleischmann's Yeast, ACH Food Companies, Inc.