Family Style Stromboli Recipe

Name: Family Style Stromboli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serving size: 8 servings
Ingredients: Crust; 2 cups Robin Hood® All Purpose Flour, divided; 2 ¼ tsp Fleischmann’s® Pizza Yeast; 1 ½ tsp granulated sugar; 3/4 tsp salt; 2/3 cup very warm water, (120°F - 130°F/50°C - 55°C); 3 tbsp Crisco® Vegetable or Canola Oil; Filling; 2 cups mediterranean style frozen vegetables; 1/3 cup tomato sauce; 2 cups grated Mozzarella cheese, divided; 1/2 cup thinly sliced pepperoni (optional); 1/2 tsp Italian herb seasoning; 1 egg; 1 tbsp water

Ingredients

Crust
2 cups Robin Hood® All Purpose Flour, divided
2 ¼ tsp Fleischmann’s® Pizza Yeast
1 ½ tsp granulated sugar
3/4 tsp salt
2/3 cup very warm water, (120°F - 130°F/50°C - 55°C)
3 tbsp Crisco® Vegetable or Canola Oil
Filling
2 cups mediterranean style frozen vegetables
1/3 cup tomato sauce
2 cups grated Mozzarella cheese, divided
1/2 cup thinly sliced pepperoni (optional)
1/2 tsp Italian herb seasoning
1 egg
1 tbsp water

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD serving size: 8 servings

Instructions

Preheat oven to 400°F (200°C). Grease a baking sheet or line with parchment paper.
Crust: In a large bowl, combine 1 cup (250 mL) of flour with yeast, sugar and salt. Add water then oil, mixing 1 minute or until well blended. Stir in ¼ cup (50 mL) flour at a time, to make a soft and slightly sticky dough.
With floured hands, spread dough onto prepared baking sheet into a 16” x 9” (40 x 23 cm) rectangle.
Filling: Pat thawed vegetables until very dry or use fresh vegetables as is. Spread sauce over dough leaving a 1” (2.5 cm) border. Sprinkle half the cheese, all pepperoni, all vegetables and all seasoning. Finally add the remaining cheese. Pat down filling. Whisk egg with 1 tbsp (15 mL) water. Brush on crust edges.
Starting at long edge, tightly roll jelly-roll fashion. Seal ends. Place seam side down on baking sheet. Brush top with remaining egg mixture. Bake in preheated oven, 15 - 20 minutes, until deep golden. Let stand 15 minutes before slicing.

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