Stromboli Crust Mix

Name: Stromboli Crust Mix
Ingredients: 6-3/4 cups all-purpose flour; 1-1/4 cups nonfat dry milk powder; 2 tablespoons plus 1-1/2 teaspoons baking powder; 2-1/2 teaspoons salt; 1/2 cup plus 1 to 3 tablespoons water; 5 slices hard salami; 1/2 cup shredded cheddar cheese; 1/2 cup finely chopped fully cooked ham; 2 medium tomatoes, chopped; 1 cup chopped green pepper; 1/3 cup chopped onion; 1/2 cup shredded part-skim mozzarella cheese; 1 tablespoon butter, melted; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper

16 ingredients

4 steps

Ingredients

6-3/4 cups all-purpose flour
1-1/4 cups nonfat dry milk powder
2 tablespoons plus 1-1/2 teaspoons baking powder
2-1/2 teaspoons salt
1/2 cup plus 1 to 3 tablespoons water
5 slices hard salami
1/2 cup shredded cheddar cheese
1/2 cup finely chopped fully cooked ham
2 medium tomatoes, chopped
1 cup chopped green pepper
1/3 cup chopped onion
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon butter, melted
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

In a large bowl, combine the first four ingredients. Store in an airtight container for up to 6 months. Yield: 4 batches (about 8 cups).
2

To prepare stromboli: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2 cups crust mix and enough water to form a stiff dough. On a floured surface, roll dough into a 15x10x1-in. baking pan.
3

Place salami lengthwise on half of the dough to within 1/2-in. of edge. Layer with cheddar cheese, ham, tomatoes, green pepper, onion and mozzarella cheese. Fold plain side of dough over filling; seal edges well. Brush with butter; sprinkle with oregano, salt and pepper.
4

Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10 minutes; cut with a serrated knife.