Pepperoni Stromboli
Source of Recipe
I adapted from two Taste of Home recipes
Recipe Introduction
A nice change of pace from typical pizza. You could easily vary the fillings--caramelized onions, sauteed mushrooms, roasted red peppers, cheddar cheese, broccoli, ricotta/cottage cheese, sun-dried tomatoes, sauteed zucchini, etc., etc.
List of Ingredients
Dough:
1 pkg. active dry yeast -- (1/4 oz.)
1 tsp. sugar
1 cup warm water (110 - 115 degrees)
1/4 cup olive or vegetable oil
1 tsp. salt
2 1/2 cups flour -- (2 1/2 to 3)
Filling:
3 oz. turkey or regular pepperoni
canadian bacon or ham, to taste (optional)
6 oz. Italian blend cheese
grated Parmesan cheese, to taste
1/3 cup pizza or spaghetti sauce, or more to taste
dried pizza seasoning or Italian seasoning (that has NO salt), to taste
Topping:
1 egg yolk
1 tsp. water
Additional Parmesan cheese and pizza/Italian seasoning
additional pizza sauce and pepperoncini peppers, for servingRecipe
Dissolve yeast and sugar in water in mixing bowl; let stand for 5 minutes. Add oil, 1 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 5 minutes or so (I did the mixing and kneading in my KA stand mixer with the dough hook). Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Meanwhile, preheat oven to 375 degrees.
Punch dough down and cut in half. Cover one half of the dough. Take the other half and roll or pat into a 15x8 rectangle on a silpat sheet or piece of parchment paper.
On the long side, layer half of pepperoni, ham if using, cheeses, pizza sauce, and seasonings. Fold over dough and pinch to seal. Crimp around the edges with the tines of a fork, if desired. Place on a large greased baking sheet by picking up the silpat/parchment and flipping it over onto the baking sheet. Peel the silpat/parchment away.
Combine egg and water; brush over dough. With a sharp knife, cut five small steam vents in the top roll. Sprinkle with Parmesan and pizza/Italian seasoning. Repeat with other half of dough.
Bake at 375 for 25-30 minutes or until lightly browned and fully cooked. Let stand 10-15 minutes before slicing.
Serve with additional pizza sauce and pepperoncini peppers, if desired.
Yield: 2 stromboli
NOTES : The original dough recipe called for only 1/8 tsp. salt in the dough so you could reduce if from 1 tsp. if you wanted to . I used McCormick's pizza seasoning that comes in those new "grinder" bottles.
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