For months I have been going almost insane with the craving of stromboli, craving it like I was 8 months pregnant.
I have been Googling recipes like a mad woman.
In my researching, I found that the process is basically the same, but the fillings were all slightly different.
This is the one that I liked the best. It had the most detailed instructions, and the best looking picture. So I followed it…loosely.
Here is my process.
First ya gotta make the dough. Now you can use frozen bread dough, store bought pizza dough, or your own home made version.
I totally love Pizza Hut’s dough, so I found a copy cat recipe, dumped everything in my bread machine and let it do its thing.
Then I began to prepare the filling.
The recipe suggested hot Italian sausage. I’m not fond of hot Italian sausage, so I used just regular Italian sausage that had been mouldering in my freezer. You could use regular sausage, or maple sausage, or hamburger. It really doesn’t matter.
It looks like it is going to be way to much meat, but it is the perfect amount.
After you fry the sausage, drain all but about a tbsp. of oil from the pan. I didn’t have any oil left in the pan, so I had to add some.
Add a cup of sliced onion, ½ a cup of green pepper, and ½ a cup of yellow pepper. You could use red pepper, or all yellow, or all green. It really doesn’t matter.
After about 4 minutes, add a healthy amount of garlic and a tsp. of Italian seasoning. Take off the heat and cool.
By that time, your dough has done its thing, and is ready to be used.
Cut it in half, setting one half to the side.
Let the dough rest while you order your photographer to get all your toppings out of the fridge. He’s closer to the fridge, anyway.
Divide your meat in half.
Roll out your dough.
Spread ½ your meat/pepper mixture onto your dough leaving a 1 inch border.
Now it looks like there isn’t enough filling.
Grab your provolone. Having never purchased provolone before, I thought that a quarter of a pound of cheese would total a bit more than 3 slices. Silly me.
Note to self, next time get more than a quarter pound of provolone.
Next is the pepperoni.
And the ham.
A healthy dose of mozzarella and some parm.
Egg wash all round your 1 inch border, and roll up jelly roll style.
I tried to make a little animation, didn’t work.
I asked a friend for help. She did a wonderful job, but it wouldn’t upload, (Sorry Donna) so you are just going to have to imagine me rolling it up.
It will be heavy and unwieldy, so you will need some help getting it to your parchmented pan.
Repeat with your other dough.
Egg wash the tops, and bake for 20 minutes at 375º. Pull them out, and sprinkle the tops with some parm, and bake for another 10 minutes.
It would be right around this moment that your photographer will point out to you that you had forgotten to put on an apron. Please don’t make this mistake.
Stromboli was everything that I had hoped it would be, and more.
Go make some, then come back and tell me what you put inside of yours.
Pizza Dough Recipe~~
Pizza Hut Pizza Dough
- 1 1/3 c. hot water
- 2 tsp. sugar
- 1 1/4 tsp salt
- 2 tbsp. olive oil
- 2 tbsp. corn meal
- 3 c. unbleached flour
- 1 tsp. baking powder
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 ½ tsp. instant or bread machine yeast
Add your ingredients to your bread machine in the order of the manufacturer. Set to ‘dough’ cycle.