Recipe(tried): Stromboli /US School Cookbook Recipe (100 servings)

100 serving Stromboli

1/4 cup, 2 tsp Active Dry Yeast (dissolve 4-5 mins)
1 1/2 qt water,warm (110 degrees F)
5 lbs,4 oz all purpose flour (4 3/4 qt)
1/2 cup vegetable oil
2 tsp salt
3 tbsp, 2 tsp sugar (mix all above using dough hook,knead for 15 mins on medium speed)
Divide and shape into 5 balls (1 lb 12oz each) Let rest 20 mins

Seasonings (combine in small bowl)
2 1/2 tsp flaked basil
2 tsp flaked oregano
1/2 tsp flaked marjoram
1/8 tsp thyme

On lightly floured surface roll out each ball of dough into a rectangle 16" x 24"
6 lbs Mozzarella cheese sliced
9 lbs turkey ham sliced

Layer ingredients lengthwise along center of dough rectangle as follows. Leave 6" border across the top and bottom for folding over

1st layer: 10 oz cheese
2nd layer: approx 1/2 tsp seasoning mix
3rd layer: 14 1/2 oz turkey ham slices
fold top 1/3 of dough over cheese and meat
Place another layer over as before, fold bottom 1/3 of dough over 2nd layer, pinch to seal ends. (if desired brush seams with egg wash. Using fork pierce top of dough from end to end repeating 4 rows across.

Place rolled dough on lightly oiled sheet pan (18x26x1)
2 strombolis fit on a pan.

Allow rolled stromboli to rise 30 mins

Bake until crust is lightly browned 400 degrees for 30-35 mins

Remove from oven, Let stand 15 mins before cutting to prevent cheese from running

Cut each lengthwise down the middle and crosswise 10 times into 20 portions

Variations: Add tomato sauce to the layers,
3 1/4 cups tomato paste and 2 cups water.
Add it as layer 2 and continue as before.