Serves: 6
Prep and Rise: 1 hour 45 minutes
Bake: 20-22 minutes
For Dough (can substitute 1 can refrigerated or frozen pizza dough):
| 3 | cups + 2 tablespoons bread flour |
| 1 | envelope rapid rise yeast |
| 1 | teaspoon salt |
| 1 | tablespoon olive oil |
| 1¼ | cups warm water |
For Filling (can substitute filling with anything desired):
| ½ | tablespoon unsalted butter |
| 8 | ounces slices mushrooms |
| 2 | medium green bell peppers, diced |
| 8 | ounces shredded mozzarella |
| 4 | ounces pepperoni slices |
For Topping:
| ½ | tablespoon unsalted butter, melted |
| 1 | teaspoon Italian seasoning |
| 1 | tablespoon grated Parmesan |
For Dipping Sauce (can substitute 1 jar pizza sauce or marinara sauce):
| 1 | tablespoon olive oil |
| 1 | clove garlic, minced |
| 1 | 14.5 ounce can crushed tomatoes |
| ½ | teaspoon salt |
| ½ | teaspoon ground black pepper |
1. For Dough: In bowl of stand mixer, whisk together 3 cups flour, yeast and salt. Fit mixer with dough hook. Turn to low speed and slowly pour in oil and water. Mix until dough just comes together. Let sit 3 minutes. Set speed to medium and knead dough 10 minutes. If after 5 minutes dough is sticking to sides of bowl add remaining flour as needed until dough no longer sticks. Using hands, form dough into round ball. Transfer to lightly greased bowl. Cover with damp towel and rise in warm place until double in size, about 1 hour.
2. For Filling: Prepare filling while dough is rising. In large skillet, melt butter over medium heat. Add mushrooms and peppers and sauté until moisture has released from mushrooms and evaporated, about 10 minutes. Set aside.
3. For Stromboli Assembly and Bake: Place pizza stone in oven and preheat to 450°F. Punch down dough and transfer to parchment paper. Press and stretch into 10 x 12 inch rectangle. Arrange filling in even layers over dough in the following order, leaving 1 inch border uncovered around edge: half of mozzarella cheese, pepperoni slices, mushroom and pepper mixture, and remaining half of mozzarella cheese. Starting on long side, tightly roll dough and filling into cylinder, tucking in ends as you go along. Place rolled Stromboli seam side down on parchment paper. Cover with damp towel and rise in warm place 20 minutes. Remove towel. Brush top with melted butter and sprinkle with Italian seasoning and Parmesan cheese. Score top with 6 to 8 diagonal cuts. Transfer Stromboli and parchment paper to baking stone in pre-heated oven. Bake 10 minutes at 450°F, reduce heat to 375°F and bake an additional 10 to 12 minutes, until heated through and well browned on outside. Remove from oven and cool for 10 minutes.
4. For Dipping Sauce: Make dipping sauce while Stromboli is cooking. In medium saucepan, heat olive oil and garlic over medium heat until garlic is slightly browned and fragrant, about 1 minute. Add tomatoes, salt and pepper. Bring to simmer. Reduce heat to low and cook 15 minutes.
5. Cut Stromboli into 6 equal slices. Serve hot with dipping sauce. Pairs well with a side salad.
Per Serving: 536 cal., 22 g fat (9 g sat. fat), 46 mg chol., 1350 mg sodium, 357 mg pot., 57 g carb., 5 g sugar, 2 g fiber, 26 g pro.