Ultimate Schamelot Stromboli

(Picture coming!)

We don't even make pizza anymore. It just doesn't compete with the stromboli!

Ingredients:

Dough:

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
1/4 cup olive oil
3 1/3 cups all-purpose flour

Sauce:

1 can tomato paste
1 1/2 cans water
1 teaspoon garlic salt
1 teaspoon oregano
1 teaspoon basil

Fillings:

1 lb. shredded mozzarella cheese

any combination of the following:

pepperoni
sausage
bacon
mushrooms
onion
olives
roasted eggplant
ham
pineapple
anchovies
peppers

Directions:

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

4. Preheat oven to 425 degrees F (220 degrees C).

5. Divine dough in half and roll out into a rectangle. Working in the middle third of rectangle, spread sauce, cheese and meat/veggie combination. Fold one side-third over and then the other, sealing edges, and transfer to cornmeal-dusted stone or oiled pan. You can drizzle oil and salt over the rolls, or sprinkle more shredded cheese if you want to.

6. Bake stromboli in preheated oven, until the crust is golden brown, about 15 to 20 minutes.

Buon Appetito!