Chewin'

the News

December 2002

Easy Stromboli

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MEALS	1	2	3	4	5	6
Serves 4-6
Bread dough loaf, 16 oz., thawed	1	2	3	4	5	6
Shredded Cheese	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Meat/Vegetable toppings, Chopped, diced, or sliced	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Olive oil	2 T.	1/4 C.	1/4C. + 2T.	1/2 C.	1/2 C. + 2T	3/4 C.
Spaghetti or pizza sauce	1 1/2 C.	3 C.	4 1/2 C.	6 C.	7 1/2 C.	9 C.
Cornmeal	2 T.	1/4 C.	1/4C. + 2T.	1/2 C.	1/2 C. + 2T	3/4 C.
Oregano, crushed	1/4 t.	1/2 t.	3/4 t.	1 t.	1 1/4 t.	1 1/2 t.

Assembly Directions:
Preheat oven to 350 degrees. On a floured tabletop or counter, roll bread dough into a large rectangle, approximately 16 x 12 inches. With a blunt dinner knife, mark the dough lengthwise into thirds without cutting through dough. On center third, spread pizza or spaghetti sauce. On top of sauce, spread the pizza toppings. Sprinkle the cheese over all. Fold 1/3 of remaining dough over pizza toppings, then fold last portion of dough over the first fold. Seal the lengthwise seam by pinching the doughs together.

Freezing and Cooking Directions:
Grease or spray treat a baking pan large enough to accommodate the stromboli. Sprinkle treated pan with cornmeal. Flip the stromboli, seam side down onto the baking sheet. Tuck the short, open ends under. Brush top of stromboli with the olive oil if desired, then sprinkle on oregano. Bake on center rack of oven for 20 minutes, or until top just begins to brown. Remove from oven, cool, then wrap and freeze.

To Serve:

Thaw stromboli completely, place on spray treated baking sheet or directly on oven rack, and bake in pre-heated oven for 20 minutes or until completely heated and browned. Slice into serving pieces.

(Tara's husband and his brothers especially enjoy this during Thanksgiving weekend football viewing!)

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