Stromboli

It's like a pizza roll... I knew you were wondering. The only difference is, it doesn't have sauce. WHAT! No sauce?! The combination of the dough with the toppings creates a sauce-like condiment that permeates through the bread and creates the unique stromboli taste kids and adults crave. This is so easy to make ahead of time, and then you can take it to a parade, soccer game, or a picnic. Plus, it makes a TON!



2 1/4 cups warm water
1 TBSP yeast
1 TBSP sugar
1 TBSP salt
1 TBSP margarine, softened
6 1/2 cups flour
18 thin slices of provolone cheese (or some sliced mozzarella)
1 large pkg pepperoni
1 egg, beaten

Mix the yeast and warm water together in a large bowl until yeast is dissolved. Add sugar, salt, margarine and stir until well blended. Start with 3 cups flour, beat until smooth, then consistently add flour until you have a soft dough. On a lightly floured surface, kneed until smooth and elastic, about 8 to 10 minutes. Now that your shoulder muscles are aching, place the dough lump in a greased bowl, and turn it over to grease the top. Leave it alone, covered, in a warm place until doubled in size (about an hour). I usually turn the oven to 200' and then turn it off, pop the bowl in, and let it rise in there.

Punch down; and divide into 3 pieces. Roll each to a 12x8 inch rectangle. Place the pepperoni all over, but about 1/4 away from the sides of the rectangle. Sprinkle your cheese on top, then roll up from the long side much like a jellyroll. Seal the flaps by pinching your fingers along the edge, and seal the edges by tucking them under. THIS IS A VERY IMPORTANT STEP, otherwise, you'll have cheese crusted all over your oven. Trust me.

Do the same with the other rectangles. Place on greased baking sheets, cover, let rise another hour. Slash the tops 3 times diagonally, and then brush with the beaten egg. The egg makes a nice golden brown crust on the outside. Bake at 400' for 25 to 30 minutes.

YIELD: 3 huge loaves (aka could comfortably feed a family of 8)