Amy over at Raising Arrows posted a recipe for a “Big Ole Batch of Dough” and I couldn’t wait to try it. I don’t yet have a mixer that could accomodate her HUGE batch of dough so I cut it in half. It still worked well and produced a stromboli and three dozen cinnamon rolls. I baked the stromboli and froze the cinnamon rolls for use later.
This is Amy’s dough recipe cut in half! It is a BIG batch of dough.
A little too big for me.
Cinnamon rolls in the freezer
.
Stromboli folded and ready to bake.
Ooey, gooey and melty goodness. My family truly goobled this up!
After using her dough recipe I thought to myself, why couldn’t I make a stomboli with my pizza crust recipe that has much more managable measurments for me at this time. So, I gave it a shot and took it to church for our family night on Sunday. It was a huge hit! Everyone loved it. I made it the day before and froze it until about 4 hours prior to baking. I removed it from the freezer, placed it on a baking sheet, and let it rise until I was ready to bake. Then I baked it at 350 degrees for 30 minutes. It turned out wonderful!
Here is my pizza crust recipe –
3 cups flour
1 cup warm water
1 pckg. yeast
2 tsp. sugar
1 tsp salt
1/4 cup oil
Combine 1 cup flour and the remaining ingredients. Beat slighty, about 100 strokes and let rest 5 min. Add the remaining flour and knead for 5 min. Now you can either let it rise or use right away I have done both and either way is fine.
For thin crust pizza, use lots of flour and roll out until very thin and not springy anymore. For the stromboli I left the dough thicker to make it more durable. I just rolled it out in a long rectangle. Then I topped it with tomato sauce and sprinkled with oregano and garlic salt.
Then add whatever pizza toppings you can think of. The sky’s the limit on what you can put into this creation. My next idea is to use white sauce and chicken broccoli and cheese. We will see how that goes!
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