Wednesday, November 23, 2005

Pizza Stromboli Bread

1 scant tablespoon active dry yeast
3/4 cup warm water (110-115 degrees)
4 and 1/2 tsp. honey
1 tbsp. nonfat dry milk powder
2 cups flour
1/2 cup whole wheat flour
2 tsp. Italian seasoning
1 tsp. salt
@ 6 tsp. pizza sauce

Filling: Add, omit, or adjust ingredients to taste
3/4 cup chopped pepperoni
1/2 cup shredded cheddar cheese, divided
1/4 cup shredded Parmesan cheese
1/4 cup shredded mozzerella cheese, divided
2 tbsp. finely chopped onion
1 tbsp. each chopped ripe olives, chopped stuffed olives, and chopped canned mushrooms.
* I used sharp cheddar (and more of it), grated parmesan (and less of it), more mozzerella, more chopped onion, more pepperoni, and NO olives!

1. In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well-blended and let it proof (let sit until it becomes foamy on top). In a small bowl, combine 1 cup flour, the whole wheat flour, and seasonings. Add to the yeast mixture and beat until smooth. Stir in pizza sauce. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, adding more flour as needed. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.

2. Punch dough down. Turn onto a lightly floured surface; roll into a 14" by 12" rectangle. Sprinkle filling ingredients to within 1/2 in. of edges, reserving some of the shredded cheeses for topping. 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.

3. Sprinkle with reserved shredded cheese. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Serve warm. Refrigerate leftovers.

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