Tuesday, June 9, 2009

A different take on pizza...

Sometimes it’s nice to switch things up a bit and I make Stromboli when I’m craving pizza but want something different. A Stromboli is like a big pizza in jelly roll form. You can add anything you want to it just like when you make pizza. I like to serve mine with marinara sauce and leftovers are great reheated the next day.

Ground Beef-Pepperoni Stromboli

1 ball of frozen pizza dough, unthawed or you can make your own pizza dough from scratch
2 eggs, beaten
1/3 cup vegetable oil
1/2 teaspoon garlic powder, if desired to taste or 4-5 fresh minced garlic cloves, if desired to taste
salt and pepper
1/2 teaspoon ground mustard powder
1/2 teaspoon dried oregano
1 lb ground beef or ground chuck, cooked and drained
1/4 lb sliced pepperoni, to taste
2 cups shredded mozzarella cheese, to taste
1 cup shredded cheddar cheese, to taste
1 small onion, chopped

-Place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top).
-Cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough. -Roll each loaf into a 15x12-inch rectangle.
-In a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over EACH dough to within 1/2-inch of edges (this mixture may be doubled if desired).
-Set the remaining egg mixture aside.
-Arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges.
-Roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well.
-Place seam-side down on a greased baking/cookie sheet or sheets.
-Brush with remaining egg mixture.
-Bake in a 375 degree oven, for 30-35 minutes, or until lightly golden.
-Let stand 5-10 minutes before cutting.
-Serve with heated marinara sauce either store bought or made from scratch.

Rolled and ready for the oven:

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