Pizza Stromboli

Name: Pizza Stromboli
Ingredients: 1 (1/4 ounce) package active dry yeast; 3/4 cup warm water (110 to 115 ); 4 1/2 teaspoons honey; 1 tablespoon nonfat dry milk powder; 2 cups bread flour; 1/2 cup whole wheat flour; 2 teaspoons italian seasoning; 1 teaspoon salt; 4 1/2 teaspoons pizza sauce; 3/4 cup chopped pepperoni; 1/2 cup shredded cheddar cheese, divided; 1/4 cup shredded parmesan cheese; 1/4 cup shredded part-skim mozzarella cheese, divided; 2 tablespoons finely chopped onions; 1 tablespoon chopped ripe olives; 1 tablespoon chopped pimento stuffed olive; 1 tablespoon chopped canned mushroom (we skip these)

17 ingredients

5 steps

Ingredients

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110 to 115 )
4 1/2 teaspoons honey
1 tablespoon nonfat dry milk powder
2 cups bread flour
1/2 cup whole wheat flour
2 teaspoons italian seasoning
1 teaspoon salt
4 1/2 teaspoons pizza sauce
3/4 cup chopped pepperoni
1/2 cup shredded cheddar cheese, divided
1/4 cup shredded parmesan cheese
1/4 cup shredded part-skim mozzarella cheese, divided
2 tablespoons finely chopped onions
1 tablespoon chopped ripe olives
1 tablespoon chopped pimento stuffed olive
1 tablespoon chopped canned mushroom (we skip these)

Directions

1

I make this dough in my bread machine instead of doing it by hand but I'm posting it as it was published. You decide how you want to do it.
2

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 and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
3

Turn onto a floured surface; knead until smooth and elastic; about 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.
4

Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 inches 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.
5

Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.