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Dough: 1 pkg. dry yeast 1 cup water, 100-102 degrees 1 tsp. salt 1 tsp. sugar 1 tsp. coffee creamer or dry milk 1 tbs. olive oil 3 cups flour Filling: 3 Italian sausages 2 tbs. olive oil 1 green pepper, sliced 1 sweet onion, sliced 1 red pepper, roasted & peeled ½ lb. shredded mozzarella cheese 3 tbs. minced fresh basil, oregano & parsley cornmeal for dusting pan & olive oil for brushing Proof yeast in water for 15 minutes, or until frothy. Add salt, sugar,powdered milk,oil and flour. Incorporate until a ball forms. Depending uponthe weather you may need more or less flour. Knead for 10 minutes. Place inan oiled bowl and cover with plastic wrap. Let rise in a warm, draft freeplace for 45 minutes. Remove jackets from sausage and sauté, breaking sausage into small pieces. Remove with a slotted spoon and set aside to cool. Add 2 tbs. oil to pan to sauté green pepper, onions & red pepper until soft. Remove with a slotted spoon and set aside to cool. Preheat oven to 400 degrees. Roll out dough on a floured surface into a 10 by 14-inch rectangle. Cover with sausage, onions & pepper mixture, cheese and minced herbs (leave a 1-inch border on all sides). Tuck up the ends of the 10-inch side, then gently roll the stromboli into a log, pinching closed all seams. Be careful not to create any holes or the contents will leak during baking. Sprinkle a cookie sheet with cornmeal and gently place the stromboli on the pan. Lightly brush the surface with oil. Bake for 40 minutes. Serve warm. |
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