Stromboli Ladder Loaf Recipe

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Stromboli Ladder Loaf Recipe photo by Taste of Home

Stromboli Ladder Loaf Recipe

Read Reviews

In Greensboro, North Carolina, Chrystie Wear whips up homemade bread in her bread maker for this tasty filled pizza. “For variation, add veggies to the filling or make it a Rueben with salad dressing, corned beef, sauerkraut and Swiss cheese,” recommends Chrystie.

MAKES:

12 servings

TOTAL TIME:

Prep: 25 min. + rising Bake: 20 min. + standing

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

MAKES:

12 servings

TOTAL TIME:

Prep: 25 min. + rising Bake: 20 min. + standing

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 shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 large 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 15x12-in. rectangle. Place on a greased baking sheet.
Spread pizza sauce in a 3-in.-wide strip lengthwise down the center of dough to within 2 in. of 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).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

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

Nutritional Facts

1 piece: 259 calories, 7g fat (3g saturated fat), 24mg cholesterol, 554mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 fat.

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 shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg white
1 tablespoon water

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 15x12-in. rectangle. Place on a greased baking sheet.
Spread pizza sauce in a 3-in.-wide strip lengthwise down the center of dough to within 2 in. of 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).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

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

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MY REVIEW

martsi22 User ID: 1495699 156465

Reviewed Jan. 28, 2010

"This dough was nice and soft, great texture. Te only thing I might do different the next time is make two loafs, this makes a large loaf, just a little two much bread to filling, or maybe spread filling all over dough and roll up like pizza roll loaf."

MY REVIEW