Stromboli

SUBMITTED BY: Jessica PHOTO BY: GodivaGirl

"The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 (10 ounce) package pizza crust dough
1/2 pound lean ground beef
1 cup cooked ham, diced
1 green bell pepper, chopped
1 red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
1/4 cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese

READ REVIEWS (58)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 23, 2003 by MANDYEHALE

I decided to make my own dough, using my bread maker. It was really easy. To make the dough, use: 3/4 c. lukewarm water, 1 tbl. oil, 2 1/4 c. whole wheat flour, 1/2 tsp. sugar, 1/2 tsp. salt, and 2 tblsp. yeast. Use the dough cycle and voila! I also added 1/2 tsp. each of fresh oregano, basil, and rosemary to the dough to add a little extra kick. Thanks for a wonderful recipe! This is definitely a keeper!!

16 users found this review helpful

Reviewed on Aug. 5, 2005 by nostatic

This turned out very well. However, I would note that (at least in my oven at 400) 30 minutes is too long. 20 minutes did it for ours. I didn't like the crust but, of course, that is to be blamed on the brand of crust I chose (a generic store brand - you live and you learn) and not the recipe itself. While eating it, I thought that instead of brushing the stomboli with butter, perhaps garlic butter might have given the crust more flavor. Regardless, this is a great recipe. The possibilities are endless and limited only by your imagination - adding whatever fillings you like. It was a top notch recipe for a family favorite! Enjoy!

8 users found this review helpful