Dough

2 cups water

6 cups bread flour

3 Tbsp dry milk

4 tsp sugar

2 tsp salt

4 tsp butter

2 tsp active dry Yeast

Filling

1 lbs ground sausage

1/2 cup onions, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 green pepper, thinly sliced

1-1/2 Tbsp jalapenos, seeded and thinly sliced

2 cloves garlic, minced

1-1/2 tsp Italian Seasoning

16 slices ham, sandwich sliced (enough to cover rolled out dough)

1/2 lb salami, sandwich sliced (or pepperoni…and enough to spread)

sliced olives (optional)

12 slices provolone, sandwich sliced

5 cups Mozzarella, shredded (or to taste)

1 egg + 1 Tbsp water for egg wash

Parmesan cheese to serve with

Purchase pizza dough at store or follow directions to make homemade.

Combine the ingredients for the dough in a bowl stirring until the dough is forming and beginning to pull away from sides of the bowl. The dough will be slightly sticky.

Coat a bowl with olive oil. Lightly dust your hands with flour and form your pizza dough into a round ball. Coat ball with olive oil and cover the bowl and place it in a warm place. Allow dough to rise for 30 minutes or until doubled in size.

Brown the sausage in a fry pan and place on a plate. In Tbsp. of the drippings, saute the onion, peppers, and jalapenos for 5 minutes. Add the garlic and seasons and cook an additional minute.

On a floured surface, roll each of the doughs out to a 10”x14” rectangle.

Leaving a 1” border, spread half the crumbled sausage on the dough. Layer with half of the ham, salami (pepperoni), olives (optional), provolone, and mozzarella over the sausage. Dab the egg wash on the 1” border. On the 14” side, start rolling up being careful to not let the ingredients fall out. Pinch the sides and the ends and tuck them under the Stromboli.

Place on a cookie sheet lined with parchment paper and let rise for 20 minutes.

Set oven to 375 degrees. Spread egg wash over the Stromboli and bake for 20-25 minutes or until golden brown. Serve with freshly grated Parmesan cheese.