Stromboli night!

These were experimental but I was so happy with the results, I already want to make these again. But of course I'm going to try and wait at least a week. I know a recipe is good when I feel panicked that there won't be any left for me, which is what happened, I got 3 slices of the pepperoni and my husband ate the whole log that night. The next day he finished off the spinach one, I felt robbed, so next time I'll have to make more? Or put a muzzle on my husband.

The recipe below is just what I did, you can switch up the pizza dough, homemade or premade, or do one type for both. The homemade dough cooked at 350 for about 34 minutes, the canned pizza dough was done after 23 minutes.

Homemade Pizza Dough:

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour (for bread machines)
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting the pizza peel

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.


Spinach Stromboli:

3 ounces frozen spinach, cooked and drained

2/3 cup part-skim ricotta cheese

2/3 cup shredded part-skim mozzarella cheese

1 tablespoon grated parmesan cheese

1 clove Minced/crushed garlic

1/4 cup diced Onion 

1 tablespoon dried basil or 1 teaspoon chopped fresh basil

1/4 teaspoon dried oregano

1/8 teaspoon pepper

Sautee spinach, onion and garlic, remove from heat and add spinach, ricotta, seasonings and parmesan. Layer onto dough shaped into a 12x14 rectangle. Sprinkle with mozzerella (as much as desired). Roll up and place on cookie sheet, brush with egg wash and bake at 350 for about 30-35 minutes. Sprinkle with sesame seeds (optional).

Pizza Stromboli:

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 tbs Minced Garlic 

This one is super simple..

Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, and garlic 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 cook for 20-25 minutes.

Sprinkle with remaining cheese. Bake at 350°