Stromboli

• 1 12 active dry yeast (1/4oz size packs)
• 1 tablespoon sugar
• 2 cups warm water
• 1 tablespoon salt
• 5 -6 cups flour
• 1 egg white (optional)
• 1 (32 ounce) jar pizza sauce
• 2 lbs shredded mozzarella cheese
• 12 lb pepperoni
• 1 12 lbs thick sliced deli ham (just as tastey without meat, vegetarian style) (optional)

1. Dissolve yeast in water.
2. Mix 3 cups flour with salt & sugar, then add yeast/water mixture.
3. Continue mixing/kneading while adding about another cup of flour.
4. Smear butter in a bowl so that the dough does not stick, put dough in & seal the container.
5. Let dough rise 1 1/2 - 2 hours.
6. Add some more flour so that dough is not sticky.
7. Divide dough in 6 sections for larger stromboli's.
8. Flour your cooking area and roll a section out in a circle then fill with sauce, etc.
9. I personally love using sliced ham from a local deli.
10. I've noticed less greace dripping out after they bake.
11. I stick my sauce on last so that it's not making a mess while i place other ingredients inches Alot of times, i dont add sauce and just let everyone use a side of sauce for dipping.
12. Flip one side over on top the other (folding like a card)& pinch/twist edges to seal.
13. Sometimes i even pinch/twist a second time going the oposite way just to make sure.
14. Carefully wiggle/roll the stromboli around so that pinched sides are now on top instead of along the side.
15. Place on sprayed cookie sheet & paint egg white on top for glazed look.
16. Bake on 350 degrees for about 22 minute.
17. If there is left over dough, i roll mini donut size balls and place in oven for a couple minutes till they turn tan.
18. I throw them in a bowl, melt some butter, sprinkle in some cinimon sugar, put on a lid and shake.
19. They taste very close to the cini dots that domino's pizza use to carry.

active dry yeast, sugar, water, salt, flour, egg, pizza sauce, mozzarella cheese, pepperoni, deli

Taken from www.food.com/recipe/stromboli-278651 (may not work)