Monster Stromboli Stuffed Pizza Style Recipes

Steps:

• Coat PiIzza Stone with a dusting of corn meal.
• Roll out first pound of Bread / Pizza dough extend beyond stone 1/2 inch.
• layer in order.
• Onion Rings with a sprinkling of shredded mozzerella cheese.
• cover with Salami, Pepper Rings, add in 1/2 of sliced olives.
• Pepperoni, Provolone Cheese,
• add Sliced Portabella, infill steamed drained spinach and remaining olives.
• add a sprinkling of mozzerella
• add peppered / black forest ham.
• add remaining onion and pepper.
• infill with mozzerella cheese.
• top with Coopocollo.
• Roll next 1 pound dough and cover stitching to base dough layer.
• coat with light olive oil and ventilate with knife to allow venting of steam.
• Bake in preheated 375 degree oven for 40 to 45 min untill golden brown.
• Allow to sit for 15 minute before slicing and Enjoy.

Steps:

• Preheat oven to 400 degrees F.
• Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.
• Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Steps:

• -preheat oven to 400d
• -spread corn meal on counter, table etc. roll out each dough press out lightly cutting into 3 triangles making 2 cuts both from top center going to each bottom corner (^) spray cookie sheet and assemble:
• -layer equal amounts to center of each triangle, meat, toppings, cheese mixture, then sauce. add a 1/2 tsp of seasoning.
• -brush edges of dough with egg wash and make two small folds and seal with a fork.brush the entire top and edges with egg wash again once sealed. ( I sprinkle with a lil garlic salt)
• -bake for 15-20 minutes until nice and brown. -heat marinara sauce while this bakes.
• -Remove and sprinkle a lil seasoning on the tops to make it pretty -I put sauce in individual ramekins

Steps:

• 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, seasoning and salt. 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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-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 cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.