Stromboli

[HCT]

I wanted to do something different with pizza dough so here it is. The dough is rolled out to a 18" by 15" rectangle. I used sausage finding that pepperoni is just too greasy. This is another doctor's dream. ;D This recipe is for 2 stromboli's.
2-24 oz pizza dough
3 lbs. italian sausage
2 jars of sun-dried tomatoes-cut in 2-3 pieces
2 onions-sliced thin(I use my mandoline)
8 jalapenos-seeded and sliced anyway you want
1 red bell pepper-sliced thin
2 lbs. frozen spinach-squeezed as much as possible to remove H2O.
8 cloves garlic-minced
24 ounces mozzarella-shredded
2-3 T. melted butter-for brushing
Bacon salt, garlic salt



Roll out dough. Spread sausage and press into dough for even spread.



Spread the rest of the ingredients



Roll tightly trying to remove air pockets but be careful not to tear the dough. Crimp the edges and seam to seal. I uses a little water to help. Spray some Pam on baking sheet. Place seam side down.
Brush with melted butter and sprinkle on salts.



Bake at 350 for about 45 mins to an hour.



Wait a few before slicing.



Get in car and head for emergency room. :D :D :D

[pensrock]

Looks great. I have been wanting to make stromboli since I learned, from Deb, how to make great pizza crust.
I would have thought you would have pre-cooked the sausage before putting it into the shell. But it looks like it came out great.

[deb415611]

Mike,

That is awesome looking. 

Did the sausage cook enough?  I always worry about it not getting cooked enough. 

Deb

[HCT]

I was worried about the sausage cooking also.
It does cook all the way through. My brother tested the recipe first. :D :D :D

[Smoking Duck]

Looks great, Mike.  I make a stromboli about once every 2 weeks..........now, I'm thinking it's time to do it again!

[Habanero Smoker]

I agree that does look good. If you freeze the left overs let us know how well it freezes and reheats.

[iceman]

That looks great! The ones I've made before do freeze well and reheat just fine.

Just click the pictures to enlarge.

[Mr Walleye]

Man that looks good Ice!  ;)

:P  :P  :P  :P  :P

Mike

[Habanero Smoker]

Pat;

Thanks. That looks great. I just remembered you had posted that in the past.

[seemore]

Ice, did you brush egg white on the crust to make it shine?
Seemore

[iceman]

Ice, did you brush egg white on the crust to make it shine?
Seemore

I used egg yolks Seemore.

[West Coast Kansan]

HCT, Great post and photos (ice too). I am all over this one now...  ;D

[Stargazer]

Man oh man, both those Strombolis from HCT and Iceman look awesome.

I showed dad this post and both us agree we gonna have to try both kinds out.

[fuzzy3955]

great recipe we made it yesterday. how far in advance can you prepare befor cooking. can it be refrigereated over night.

Thanks Fuzzy

[HCT]

fuzzy, I don't know about keeping it overnite. I always cook them off then refrigerate or freeze.
Habs, the stromboli freezes well and reheats great. The mozarella may not be too stretchy, but maybe if I used a bit more. That didn't matter though, it tasted terrific.