Recipe: Pizza Stromboli (from scratch)

PIZZA STROMBOLI

1 package dry yeast
3/4 cup warm water (110 to 115 degrees)
4 1/2 tsp. honey
1 Tbsp. nonfat dry milk powder
2 cups bread flour, divided use
1/2 cup whole wheat flour
2 tsp. Italian seasonings
1 tsp. salt
4 1/2 tsp. pizza sauce (or tomato sauce)
3/4 cup chopped pepperoni
1/2 cup shredded cheddar cheese, divided use
1/4 cup Parmesan cheese
1/4 cup shredded mozzarella cheese, divided use
2 Tbsp. chopped onion
1 Tbsp. chopped ripe olives
1 Tbsp. sliced or chopped stuffed olives
1 Tbsp. chopped canned mushrooms

TO PREPARE THE DOUGH:
In a large mixing 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 remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.

TO MAKE THE STROMBOLI:
Punch dough down. Turn onto lightly floured surface; roll into a 14x12-inch rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, onion, olives and mushrooms to within a 1/2 inch 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.

Preheat oven to 350 degrees F.

Sprinkle stromboli with the remaining 1/4 cup cheddar cheese (if desired).

Bake at 350 degrees F for 25 to 30 minutes or until a toothpick comes out clean. Slice into 1 to 2 inch slices Serve warm.

Source: Taste of Home magazine, August/September 2004