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This stromboli features the great Italian flavors of tomatoes, pepperoncini, garlic, pepperoni and salami.
18 to 22 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
1 cup very warm water (120° to 130°F)*
3 tablespoons oil
2 medium tomatoes, cored, seeded and chopped
6 pepperoncini peppers, drained and thinly sliced
2 teaspoons extra virgin olive oil
2 teaspoons minced fresh garlic
1/4 teaspoon sugar
1/8 teaspoon salt
32 (1-inch) pepperoni slices
16 (3-inch) thin salami slices
2 cups Pizza Cheese
Preheat oven to 375°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
Combine tomatoes, pepperoncini, olive oil, garlic, sugar and salt in a small bowl.
To make strombolis, divide dough into 4 equal portions. Roll 1 portion into a 10 x 8-inch rectangle on a floured surface. Layer 8 pepperoni slices, 4 salami slices, 1/4 of the tomato mixture (well drained) and 1/2 cup cheese lengthwise down center of dough, leaving outer 1-inch free of filling. Fold short sides in 1 to 2 inches; fold remaining sides over. Pinch tightly to close. Carefully transfer to greased baking sheet. Repeat with remaining dough.
Bake for 18 to 22 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp. Serve with pizza sauce or other sauce for dipping.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Note: Instead of pizza cheese, use shredded mozzarella cheese and sprinkle with Italian herb seasoning.