stromboli

stromboli, if you've never had it, is kind of like pizza. in a roundabout sort of way. i use leftovers for the "toppings," because we often have extra chicken, salmon, ham or sausage, steamed broccoli or carrots, sliced green peppers, mushrooms, black olives, and various shredded cheeses in our refrigerator. i let the kids pick their toppings and they "make" their own stromboli. if you use parchment paper, you can write the creator's name next to their own stromboli so there's no confusion come serving time.

you can purchase bread dough in the freezer section of the grocery store. make sure you thaw the dough completely according to the package directions. i've included my 1-1/2 pound loaf bread machine recipe for white-wheat bread dough. it's my kids' favorite.

1 cup + 2 Tbsp of warm water
1-1/2 Tbsp oil
1-1/2 tsp salt
3 Tbsp brown sugar
1-1/2 Tbsp dry milk (*i use dry unflavored creamer)
1/3 cup whole wheat flour
2-2/3 C bread flour
1-1/2 tsp active dry yeast

layer in your bread pan according to your bread machine instructions and set to dough cycle.


you can divide your dough into serving sizes or make one giant loaf of stromboli. i found that smaller loaves tend to bake better. roll dough out into a 12" x 15" rectangle. or divide into 6 smaller pieces and pat out into 6" x 8" rectangles. sprinkle toppings onto dough to within 1" of edges. roll up from the shortest side, jelly roll style. place seam side down on cold greased or parchment-lined cookie sheet. bake for 20-30 minutes at 350*, or until crust is golden brown and crisp.

serve with warmed pizza or spaghetti sauce or alfredo sauce for dipping. serves my hungry six with maybe one leftover lunch-sized serving.