Stromboli

Pizza Dough:

1 cup warm water
1 pkg. active, dry yeast
3 cups flour, divided
1 tsp. salt
2 Tbls. olive oil

Dissolve yeast in warm water. Let sit until foamy, about 10 minutes. Stir in 1 cup flour, salt, and oil until smooth. Mix in as much remaining flour as you can to form a soft dough. Turn dough out onto a floured surface, knead in remaining flour until a soft, elastic dough forms. Let sit in a clean, greased bowl in a warm place until doubled in size, about 45 minutes.


Filling:

1/2 cup spaghetti sauce
1 pkg. pepperoni slices
1 lb. shredded mozzarella cheese


Roll dough on a floured surface into a rectangle approximately 15 X 10 inches. Spread with spaghetti sauce. top with pepperoni and mozzarella. Roll dough from short side, jelly roll-style; pinch seam to seal.

Place on a greased cookie sheet (dusted with cornmeal if desired), seam side down. Curve if necessary to fit on the pan, and fold ends underneath. Score top of dough diagonally every 2 inches (being careful not to slice through to the filling) . Let sit for 15-20 minutes.

Bake for 25-30 minutes at 400 degrees F until top is golden brown and loaf sounds hollow when thumped.

Serve warm with our delicious and easy Greek Pasta Salad.