Friday, September 13, 2013


I pkg of Mozzarella Cheese (Per stromboli you make)
Pizza toppings (Pepperoni, red pepper, sausage, and fresh basil is what I use)
1 c pizza/spaghetti sauce for dipping if desired.  *Do not put it in the stromboli*

Herb Butter
1 stick margarine
1 t garlic powder
1 t chives (I just use italian seasoning instead of the individual herbs)
1/2/t oregano
3 T parm cheese

Pizza Dough
1 Loaf:
1 1/8 t yeast
3/4 c warm water
1 3/4 c flour (add a little more if dough is sticky)
2/3 t salt
Italian seasoning (Optional)

2 Loaves:
2 1/4 t yeast
1 1/8 c warm water
2 3/4 c flour
2 t salt
Italian Seasoning

Preheat oven to *Warm* (Turn it off after it heats up) Add yeast to 1/4 c warm water.  Let sit until starts to bubble.  Mix together dry ingredients and  once yeast mixture is ready add it and the rest of the water to the dry ingredients and mix/knead until dough forms soft round ball.  Add more flour if it is too sticky.  I just through everything into my kitchen aid and mix it until it comes together.  

Brush an oven safe bowl with oil and place dough in bowl.  Roll dough around so all sides are covered with dough.  MAKE SURE THE OVEN IS OFF once it gets warm.  Cover bowl with plastic wrap and place in warm oven. Let sit in the oven for 15-20 minutes, or until it doubles in size.  

Whiles dough is rising, Melt butter and mix in seasonings and parm cheese.  

Punch dough down and roll out into a rectangle or oval.  Down the center, spread some of the herb butter on the dough.  Place half the toppings down the center.  Cover with 1/2 bag of cheese. top with remaining pizza toppings and  then top with remaining cheese.  Cut slits in the dough up to where the toppings start and braid as shown below.

Spinach Stromboli - Soooo easy and soooo good!
Transfer onto a jelly roll pan.  Using a pastry brush, brush the remaining herb butter on the braided dough to cover the whole top of the stromboli.  Bake at 375 for 25-30 minutes, or until golden brown.