Philly Sausage Stromboli
serves 2-4

1 lb (size of a grapefruit) any non sweet homemade bread dough or a refrigerated bread dough
½ C canned Italian style chopped tomatoes, well drained
1 sweet or hot Italian sausage, grilled and cut into 1/8” thick slices
10 basil leaves, torn or cut into thin ribbons
½ lb sliced mozzarella cheese
olive oil

Preheat oven to 450 degrees. Place an empty broiler tray on the bottom shelf.
Dust surface of dough with flour. Quickly shape into a ball by stretching surface around the bottom on all four sides, rotating ball a quarter turn as you go.
Flatten dough with your hands and roll out on a lightly floured wooden board to produce a 1/8” thick large round, dusting lightly with flour as needed.
Cover half with tomato, sausage, basil and cheese leaving a 1 inch border at edge.
Wet border with water. Fold bare side over the cheese and seal border by pinching closed with your fingers. Do not slit or slash the dough; Stromboli is meant to puff.
Brush top brush with olive oil.
No resting or rising time needed.
Put onto your pizza stone or greased sheet.
Pour 1 C hot tap water into a broiler pan and quickly close the oven door.
Bake about 25 minutes or until golden brown.
Allow to cool for 10 minutes before serving.

PS I forgot to set the timer and burned mine a little too much to post a picture. It tasted really good though!


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