Pit-Stop Stromboli

Name: Pit-Stop Stromboli
Ingredients: 3/4 cup plus 2 tablespoons water (70° to 80°); 3 tablespoons olive oil; 2 tablespoons warm milk (70&deg to 80&deg); 3 cups bread flour; 1 teaspoon salt; 1/2 teaspoon sugar; 1-1/2 teaspoons active dry yeast; 2 slices part-skim mozzarella cheese, cut into strips; 2 slices Colby-Monterey Jack cheese, cut into strips; 2 slices provolone cheese, cut into strips; 28 slices pepperoni

11 ingredients

5 steps

Ingredients

3/4 cup plus 2 tablespoons water (70° to 80°)
3 tablespoons olive oil
2 tablespoons warm milk (70&deg to 80&deg)
3 cups bread flour
1 teaspoon salt
1/2 teaspoon sugar
1-1/2 teaspoons active dry yeast
2 slices part-skim mozzarella cheese, cut into strips
2 slices Colby-Monterey Jack cheese, cut into strips
2 slices provolone cheese, cut into strips
28 slices pepperoni

Directions

1

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2

When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.
3

Arrange cheese strips and pepperoni evenly over dough 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
4

. Cover and let rise in a warm place for 30 minutes.
5

Bake at 400° for 30-35 minutes or until cheese is bubbly. Remove to a wire rack. Cut into slices; serve warm.