A: 2T butter
1 small onion, minced
4c garlic, minced
B: 28oz tomatoes, canned or peeled
2T sugar
1T oregano
1T basil
2t salt
1t pepper
C: 1C water, warm
1T oil
1t salt
2C flour
D: 1t yeast
E: 4C mozzarella cheese, grated
8oz pepperoni
mushrooms, chopped
1. Saute (A) in large saucepan until translucent.
2. Puree (B) in blender. Add to (A) and simmer, reducing to a thick paste (about 60 minutes).
3. Add (C) to mixer with dough hook and mix to a ball. Pitch (D) into the ball and mix to combine. Let rest for 30 minutes.
4. Mix dough and work, adding flour as needed to make dough ball that will stick together and come off the sides. Lert rest 20 minutes.
5. Divide dough into 4 equal portions. In each portion, roll out thin in a circle. Add 1/4 of sauce and 1/4 of (E) to center of circle and fold over, pinching the sides.
6. Brush top liberally with olive oil, then dust with salt and oregano. place into 450F oven and reduce heat to 350F. Bake 20 minutes or until golden brown.

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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