Name: Specialty Stromboli
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 to 2 servings
Ingredients: We suggest you go to your favorite pizzeria or grocery store and grab a small dough ball approximately 11 ounces in weight; All-purpose flour and cornmeal, for dusting; 5 ounces pepperoni; 5 ounces shredded 5-cheese blend (whole milk and skim milk mozzarella, Parmesan, Romano, provolone); 8 ounces cooked and crumbled spicy Italian sausage; 4 ounces chopped green peppers; 4 ounces chopped mushrooms; 4 ounces chopped red onions; Garlic oil, for topping; We suggest you go to your favorite pizzeria or grocery store and grab a small jar of your favorite marinara to use for dipping your stromboli

Directions

For the dough: Coat dough ball in flour/cornmeal mixture and hand-toss to 12 inches.
For the fillings: Preheat the oven to 575 degrees F.
Add 2 to 3 rows of pepperoni lengthwise, just above halfway to edge of dough. Evenly spread 5-cheese blend over pepperoni. Add spicy Italian sausage, green peppers, mushrooms and red onions evenly over top of cheese. Pull top quarter of empty dough over top of fillings and press down to connect the dough. Grab bottom half of empty dough and pull over fillings, then roll the remaining dough under to form an elongated pizza pocket.
Bake until crust is golden brown and cheese is fully melted in middle, about 13 minutes. Remove from oven and top with garlic oil. Serve with side of marinara for dipping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pinky G's Pizzeria, Jackson, WY

Specialty Stromboli

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