Stromboli Ladder Loaf Recipe

Ingredients

• 1-1/2 cups water (70° to 80°)
• 2 tablespoons canola oil
• 1 teaspoon lemon juice
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 cups bread flour
• 3 teaspoons active dry yeast
• FILLING:
• 3/4 cup pizza sauce
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg white
• 1 tablespoon water

Directions

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet.
• Spread pizza sauce in a 3-in. strip lengthwise down the center of dough to within 2 in. of short ends. Arrange pepperoni over sauce; sprinkle with cheeses. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
• Beat egg white and water; brush over dough. Bake at 425° for 20-25 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 1 loaf (2 pounds).

Stromboli Ladder Loaf published in Quick Cooking January/February 2006, p10