Pizza Stromboli

Ingredients

• 1 (1/4 ounce) package active dry yeast

• 3/4 cup warm water (110 to 115 )
• 4 1/2 teaspoons honey
• 1 tablespoon nonfat dry milk powder
• 2 cups bread flour
• 1/2 cup whole wheat flour
• 2 teaspoons italian seasoning
• 1 teaspoon salt
• 4 1/2 teaspoons pizza sauce
• 3/4 cup chopped pepperoni
• 1/2 cup shredded cheddar cheese, divided
• 1/4 cup shredded parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons finely chopped onions
• 1 tablespoon chopped ripe olives
• 1 tablespoon chopped pimento stuffed olive
• 1 tablespoon chopped canned mushroom (we skip these)

Directions

1. 1

   I make this dough in my bread machine instead of doing it by hand but I'm posting it as it was published. You decide how you want to do it.

2. 2

   In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.

3. 3

   Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.

4. 4

   Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes.

5. 5

   Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.