Zutaten für Pizza Stromboli
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- Not found in recipe
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- Not found in recipe (3 cups + as needed all-purpose flour used instead)
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- Not found in recipe (1 teaspoon dried oregano and 1/2 teaspoon dried basil used separately)
- 1 teaspoon + to taste salt
- Not found in recipe (1 (28 ounce) can crushed tomatoes used as base for filling)
- 1/2 cup pepperoni slices
- Not found in recipe (8 ounces shredded mozzarella cheese used instead)
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- 8 ounces shredded mozzarella cheese
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- 1/2 cup sliced mushrooms
- 1 teaspoon sugar
- 2 tablespoons + for brushing olive oil
- 3 cups + as needed all-purpose flour
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- to taste pepper
- 1/4 cup sliced green bell pepper
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Zubereitung von Pizza Stromboli
- In a large bowl, combine 1 cup warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 3 cups all-purpose flour to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Meanwhile, prepare your pizza filling: In a large bowl, combine 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, salt and pepper to taste, 8 ounces shredded mozzarella cheese, 1/2 cup pepperoni slices, 1/2 cup sliced mushrooms, and 1/4 cup sliced green bell pepper.
- Punch down the risen dough and roll it out into a large rectangle (approximately 12x18 inches).
- Spread the pizza filling evenly over the dough, leaving a 1-inch border.
- Starting at one of the long sides, tightly roll the dough into a log.
- Pinch the seam to seal and curve the ends to form a horseshoe shape.
- Place the stromboli seam-side down on a greased baking sheet.
- Brush the top with olive oil and bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
32g
Fat
59g
Carbs
22g
