Ingredients
Scale
Dough
- 1 packet of active yeast
- 1 cup of warm water (105 – 115 degrees)
- 2 1/2 – 3 1/2 cups of flour
- 2 teaspoons of olive oil
- 1/2 teaspoon of salt
- 1 tablespoon of Italian seasoning (we use Pasta Magic)
- Optional – sesame seeds for crunchy topping
- Optional – 2 tbsp. cornmeal
- 1 egg
Filling
- 2 cups of shredded mozzarella
- 1 package of large pepperoni (the big slices you find in the deli section)
- Any other pizza toppings you like
Instructions
Dough
- Dissolve yeast in warm water in mixing bowl. Add 2 1/2 cups of flour, olive oil, and salt and stir for about a minute until blended.
- With dough hook, mix two more minutes. Add last cup of flour. Knead with hook for two minutes until dough begins pulling away from bowl.
- Turn into greased bowl. Let dough rise for about an hour until it doubles in size.
Stromboli
- Preheat oven to 450 degrees. Grease baking sheet and sprinkle with cornmeal. Punch dough down and press into square shape.
- Spread cheese in an ever layer over the dough. Top with pepperoni and additional toppings.
- Roll up dough evenly (like you’re making cinnamon rolls) and pinch ends close. Make 2-3 slits across the top to allow steam to vent. Lightly scramble the egg and brush over the rolled Stromboli. Sprinkle on sesame seeds.
- Bake at 450 degrees for 18-20 minutes. Slice and serve with marinara sauce.
- Prep Time: 1 hr 15 minutes
- Cook Time: 20 minutes