Stromboli

I have wanted to make Stromboli for the longest time. I had seen it years ago on my favorite cooking show, Cooking Live with Sara Moulton. I watched this show nearly every night when I got home from work.  The show is no longer on the air, but thankfully, the Food Network archives everything. I made a ton of changes to the original recipe. I made a pepperoni stromboli for C and Miss F and a veggie one for me. They were both so good. C actually enjoyed it, though not as much as a DoubleDave's  Pepperoni Roll. Miss F at two slices! You can get as creative as you like in the fillings, which is part of the fun.

Stromboli

Pizza dough, recipe follows

5 ounces pepperoni, sliced thinly
10-ounce box button mushrooms, quartered
1 large bell pepper, chopped
¼ onion, chopped
1 tablespoon olive oil
1 can artichoke hearts, drained
1 cup baby spinach leaves
¾ cup shredded Mozzarella cheese
¾ cup shredded Provolone cheese
¼ cup Parmesan cheese
2 teaspoons Italian seasoning blend

1 can crushed tomatoes
1 tablespoon olive oil

Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Arrange the mushrooms, bell peppers and onion on a sheet pan. Toss with the olive oil and sprinkle with salt and pepper. Roast in the oven for 10 minutes.

Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into two 10 by 14-inch rectangles. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.

Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.

Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.

In a small saucepan, warm crushed tomatoes and olive oil. Simmer for 10 minutes. Serve alongside stromboli slices.

Pizza Dough

¼ cup lukewarm water
1 tablespoon yeast
3 cups flour
1 teaspoon salt
1 ½ tablespoons granulated sugar
¼ cup Parmesan cheese
1 ½ teaspoons garlic powder
1 cup lukewarm water
1 tablespoon olive oil

Mix yeast and 1/4 cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy.

Whisk together the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of stand mixer fitted with a paddle.

Mix the dissolved yeast mixture with 1 cup lukewarm water. Turn the mixer on. Pour the water and yeast into the bowl and mix until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Swap out the paddle for the dough hook and knead until smooth, about 5 to 10 minutes.

Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The dough should rise until it is twice as big as when you put it in the bowl. This should take about 1 hour.

Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough and use for stromboli recipe. (NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza

Adapted from Cooking Live

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