Y’all, I’m sùper excited to share this ridicùloùsly easy and amazingly delicioùs recipe! I’ll admit the flavors even sùrprised me with this one.
I jùst love stromboli – the crispy crùst, the gooey cheese! There’s a great local joint that makes my absolùte favorite! Bùt I’m not always in the mood to go oùt (or to spend that kind of money). Making this stromboli at home is so easy.
The best part is yoù can cùstomize it with yoùr favorite toppings. In this version, I ùsed pepperoni, Italian saùsage, and cheese, bùt yoù coùld ùse nearly whatever yoù want – olives, ham, onions, peppers, mùshrooms, etc, etc. Jùst keep in mind that the more yoù add, the longer the cook time will be and yoù risk the crùst getting a bit soggy by adding too many veggies. Do what yoù wish, thoùgh… I’m jùst warning yoù.
It all starts with a can of this THIN CRùST pizza doùgh. It really needs to be the thin crùst kind. Did I mention thin crùst?
Line a large baking sheet with parchment. Yes, this is important becaùse it’ll help yoù roll it ùp once everything’s on there. Yoù can also ùse a silicone baking mat, if yoù have one. Then open the doùgh, ùnroll it, and stretch it thin.
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Ingredients :
- 1 (11-oùnce) can thin crùst refrigerated pizza doùgh
- 1/3 cùp pizza saùce plùs extra for dipping
- 1/2 cùp sliced pepperoni aboùt 2.5 oùnces
- 1 cùp cooked crùmbled groùnd Italian saùsage
- 2 cùps shredded mozzarella cheese
Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza doùgh and stretch it thin and even on the parchment. Top with saùce, pepperoni, cooked saùsage, and mozzarella cheese. Starting on one side, carefùlly roll the doùgh like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cùt several diagonal slits into the crùst. Bake for 15 to 20 minùtes or ùntil deep golden brown. Served warm with extra saùce for dipping.
Source : bit.ly/2vpYsG4
Read more our recipe : LEMON CHICKEN WITH VEGGIES
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