Stromboli's

Last Thursday night I made Stromboli's. I filled them with tomato sauce from my tomatoes from our garden, mozzarella that Mom, Marin, and I made, pepperoni, and tops with the everything bagel topping. This recipe from the King Arthur site, makes one big Stromboli but I like to do smaller individual ones and fill them with whatever you have on hand.

Dough
2 3/4 cups King Arthur Unbleached Special Bread Flour
4 tablespoons King Arthur Easy-Roll Dough Improver
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons instant yeast
2 tablespoons 5-Seed Spice Crunch, Italian seasoning, or the herb/spice mixture of your choice
2 tablespoons olive oil
1 cup water

Manual Method: In a large bowl, combine all of the dough ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but may not double in bulk.

Turn the dough out onto a lightly greased work surface and roll it out into a 10 x 18-inch rectangle. The dough will be stretched quite thin (about 1/4-inch thick).

Sprinkle the filling ingredients over the dough, leaving a 2-inch margin along one long side. Roll up loosely, starting with a long edge. Pinch the seam and ends closed, and shape the log into a crescent shape, seam-side down, on a lightly greased baking sheet. Snip it at 2-inch intervals with a pair of scissors, then allow it to rise for 2 hours; it won't double. Bake the stromboli in a preheated 375°F oven for 25 to 35 minutes, tenting with foil if it appears to be browning too quickly. Let cool for 10 minutes before slicing. Yield: 1 large stromboli, 8 to 10 servings.