Pepperoni Stromboli

(originally made 3/2013)

Tim and I are both big fans of calzones, stromboli, pepperoni pizza.    I found this recipe here on TOH and decided to give it a try today.    Instead of the frozen bread dough, I made the Soft Garlic Breadstick dough.   I'm low on all things flour, so I ended up using 1 1/2c all purpose and 1 1/2c white whole wheat.   It turned out ok, a little harder to work with, and I'll go back to the all bread flour next time  :) 

Tim won't eat chunks of onion so when I browned the ground beef I added 2T of minced dried onion.  I used 90% lean beef, and since I had bought a package of the thick sliced pepperoni, I quartered the pieces.   I went all mozzarella for the cheese.

Very happy with the final result!  I stashed the second one in the freezer unbaked to have another time.   Very easy to customize this with veggies or whatever you like.  

 * Exported from MasterCook *

                           Pepperoni Stromboli

  2                     loaves (1 pound each) frozen bread dough -- thawed-- Used soft garlic breadstick dough recipe
  2                     eggs -- lightly beaten
     1/3           cup  olive oil
     1/2      teaspoon  garlic powder
     1/2      teaspoon  salt and pepper
     1/2      teaspoon  ground mustard
     1/2      teaspoon  dried oregano
  1              pound  ground beef -- cooked and drained
  1            package  sliced pepperoni -- (3-1/2 ounces)
  2               cups  shredded part-skim mozzarella cheese -- (8 ounces)- used 3 cups
  1                cup  shredded cheddar cheese -- (4 ounces)- Omitted
  1              small  onion -- chopped- used minced dried

    Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
    In a small bowl, combine the eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
    Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 375° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: 2 loaves (8 servings each).

Nutritional Facts 1 serving (1 each) equals 268 calories, 17 g fat (6 g saturated fat), 64 mg cholesterol, 467 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Pepperoni Stromboli in Taste of Home Ground Beef Cookbook , p112



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