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Pizza Stromboli

Pizza Stromboli
I used to own a bakery, and this bread was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. -John Morcom Oxford, Michigan
16 ServingsPrep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) 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 onion
  • 1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushroom

Directions

  • 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.
  • Turn onto a floured surface; knead until smooth and elastic; about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
© Taste of Home 2013

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Pizza Stromboli (continued)

Directions (continued)

  • Cover; let rise in a warm place until doubled, about 1 hour.
  • 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 in. 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.
  • 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. Yield: 1 loaf.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013