Ever had a stromboli? It’s like a pizza roll. We tried making our first one today….and….it was delicious! Think of other fillings to stuff it with, like ham, pepperoni, deli meats, provolone cheese, cheddar cheese, taco meat, broccoli….and the list can go on and on.
2 T. yeast
1 1/2 cups warm water (110-115 degrees)
1/3 cup honey
2 T. milk powder
5 cups whole wheat flour
2 T. cornstarch
3 T. vital wheat gluten, optional
4 tsp. Italian seasonings
2 tsp. salt
1 (14-oz.) can tomato sauce
1 (6-0z.) can tomato paste
Italian sausage, bell peppers, mushrooms, green onions, olives, fresh spinach, mozzarella cheese, Parmesan cheese
1 egg, beaten
In a large bowl, whisk yeast, water, honey, and milk powder until yeast is dissolved. Add 1-2 cups flour, cornstarch, wheat gluten, seasonings, and salt. Continue to add flour until it pulls away from the sides and forms a moist dough. Knead until gluten is developed (you can stretch a little dough a long ways without it tearing). Let rest.
In a small bowl, combine tomato sauce and tomato paste. Add Italian seasonings to taste.
Roll out half the dough into a 12×18 rectangle. Spread with half of sauce; sprinkle with half of toppings and cheese. Fold edges in, roll up jelly-roll style. Place on a greased cookie sheet sprinkled with cornmeal. Brush stromboli with beaten egg; sprinkle with additional Parmesan cheese. Repeat with other half of dough and toppings.
Bake at 375 for 20-30 minutes or until stromboli is golden brown. Cut with a serrarated knife to serve. Yield: 2 strombolis (10-12 slices each)