MAKE STROMBOLI RECIPES

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour, seasoning and salt. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes., Sprinkle with remaining cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Heat the oven to 425ºF and prepare a baking sheet. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
• Roll out the pizza dough. Sprinkle the parchment paper with a little flour and then stretch the dough out to a rough 12x18-inch rectangle. You can use your hands to stretch out the dough, or you can move the parchment and dough to a work surface and use a rolling pin. The goal is a dough that is evenly thick, not a perfect rectangle.
• Layer on the meat and cheese. Layer the meats and cheeses on the pizza dough, starting about a quarter of the way down from the top edge. Start with the prosciutto, then go in this order: provolone, salami, Parmesan, pepperoni, and mozzarella. Try to keep things as flat and even as possible and don’t stress about taking the fillings all the way to the edges.
• Add the parsley and pepper flakes. Sprinkle with the parsley and red pepper flakes.
• Roll the stromboli, sealing with the egg wash. Starting at the long edge closest to you, tightly roll the stromboli up into a spiral, tucking in the fillings as tightly as possible as you roll. When you’re about halfway rolled up, fold the sides over before you continue rolling. Brush the top edge of the pizza dough with some beaten egg before sealing tightly. Use the parchment paper to roll the stromboli until seam-side down, then position it in the middle of the parchment. Side the stromboli on the parchment onto the baking sheet if needed.
• Make steam vents in the stromboli and brush with egg wash. Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice, but isn’t a requirement. Brush the outside of the stromboli with more egg, and sprinkle with more Parmesan cheese if desired.
• Bake for 25 to 30 minutes, until golden brown and oozing cheese. Bake until the stromboli is golden brown and the vent holes are bubbly with cheese, 25 to 30 minutes. You can also test for doneness with an instant-read thermometer — a finished stromboli should hit 200ºF in the thickest part.
• Cool the stromboli before slicing and serving with marinara. Let the stromboli cool for 10 minutes before slicing and serving with marinara for dipping.