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. |
$Id: stromboli,v 1.1 2006/12/11 03:08:42 deaven Exp $
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