Homemade Stromboli With Dough Recipe!

I have always been a huge lover of pizza, a HUGE lover, and I have made homemade pizza dough, and pizza, but I have always wanted to try making Stromboli myself. I found this recipe a few days ago and we decided to make a family day to pull it off!

I am still unsure of myself when it comes to making biscuits, bread, etc.. I should have learned to do this when I was growing up, but like all kids, there are always things that we want to do more. As a younger adult I had the same issue. I was into learning to make all types of food, but I didn't learn to make dough's and breads. I'm paying for that now.

I would love to thank my mom for having the patience to teach me now.

This recipe is actually amazing, and you can put ANYTHING inside of it that you want to, just make sure that you drain the liquids. I would also suggest not just pinching, fold the sides of the dough over and then pinch it down. Don't pull the dough to thin or it will rip, then everything is going to leak while you are cooking it.

Enjoy and tell me what you think!

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Stromboli Dough:

Serves 4 | Prep Time 30 minutes | Cook Time 20 minutes

INGREDIENTS YOU'LL NEED:

3 1/4- 3 3/4 Cups All purpose flour 1 Envelope Fleischmann's yeast/ 2 1/2 TSP if you have it free in a container 1 1/2 TSP Sugar 1 1/2 TSP Salt 1 Cup Very Warm Water 3 TBS Oil

Any fillings that you would like to use for your Stromboli!

DIRECTIONS:

Preheat the oven to 375 degrees.

Combine 2 cups of 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. The dough should form a ball and be slightly sticky.

Knead on a floured surface- adding flour as necessary, until smooth and elastic, about 4 minutes.

Cover and let rest while preparing fillings.

Divide dough into 4. Roll into 10" by 8" rectangle on floured surface. Spread desired fillings length wise down the center third of the dough.

Fold over and pinch the dough closed.

Carefully transfer to a greased baking sheet.

Repeat with the remaining dough.

SUGGESTION: These are going to look very small, but they are very filing! Make each Stromboli fully before moving onto the next so that the dough doesn't stick or dry out. I think that my biggest suggestion though: Add a garlic sauce/Oil to the top of it. The taste will send it into an over the top goodness and take away the feeling that it's missing something!

PAIRS WELL WITH:

Garlic sauce, pizza sauce