"CRUNCH TIME!" Stromboli
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Cook time: 
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Serves: 8
Anything wrapped in dough and then baked seems to impress the heck out of people, and with bucket dough you can have Stromboli on the table in less than an hour. It's really tasty, too, and is great with a big crunchy green salad. You can fill this baked pastry with your favorite fillings, or go with my recipe.
  • one bucket of dough
  • one pound of ground sausage
  • 1 cup sliced onions
  • 3-4 diced garlic cloves
  • ½ cup thinly sliced green peppers
  • ½ cup thinly sliced red peppers
  • 2 Tb thinly sliced jalapenos
  • 1 tsp dried herbs (cilantro and parsley are great) or 1 Tablespoon fresh
  • ½ cup sliced black olives
  • 3 cups grated mozzarella
  • Parmesan cheese
  • egg, beaten lightly with 1 Tb water
  1. Cook sausage in big skillet with onions and garlic, add Italian seasoning, and drain well.
  2. Add peppers and olives to the skillet and saute until very soft, 4 to 5 minutes.
  3. Cut dough into 3 pieces. Roll out each piece very thin.
  4. Layer on each piece of dough: one third of the sausage, veggies, and cheese.
  5. Roll up each piece of dough, jelly-roll style, and pinch edges to seal.
  6. Place on a greased cookie sheet and let rise 20 to 30 minutes.
  7. Preheat oven during this time to 375 degrees.
  8. Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each one with Parmesan cheese and return to oven until cheese is melted and dough is golden brown, about 5 minutes.
Recipe by vomitingchicken.com at http://vomitingchicken.com/crunch-time-stromboli/