Stromboli Crust Mix

• 6-3/4 cups all-purpose flour
• 1-1/4 cups nonfat dry milk powder
• 2 tablespoons plus 1-1/2 teaspoons baking powder
• 2-1/2 teaspoons salt
• 1/2 cup plus 1 to 3 tablespoons water
• 5 slices hard salami
• 1/2 cup shredded cheddar cheese
• 1/2 cup finely chopped fully cooked ham
• 2 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1/3 cup chopped onion
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tablespoon butter, melted
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, combine the first four ingredients. Store in an airtight container for up to 6 months. Yield: 4 batches (about 8 cups).
2. To prepare stromboli: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2 cups crust mix and enough water to form a stiff dough. On a floured surface, roll dough into a 15x10x1-in. baking pan.
3. Place salami lengthwise on half of the dough to within 1/2-in. of edge. Layer with cheddar cheese, ham, tomatoes, green pepper, onion and mozzarella cheese. Fold plain side of dough over filling; seal edges well. Brush with butter; sprinkle with oregano, salt and pepper.
4. Bake at 400u0b0 for 30-35 minutes or until golden brown. Let stand for 10 minutes; cut with a serrated knife.

flour, nonfat dry milk, baking powder, salt, water, hard salami, cheddar cheese, fully cooked ham, tomatoes, green pepper, onion, mozzarella cheese, butter, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/stromboli-crust-mix/ (may not work)