Tuesday, April 20, 2010

Yummy Tummy Stromboli

Yes, it has been a while since I posted. I haven't really cooked/baked anything I felt worthy of a blog entry--until tonight.

Today was stressful. I had intended to go help in my boys' science class, but I was given the opportunity to catch my breath, so I came home to cook. Here is the result:

Yummy Tummy Stromboli

1 double recipe Quick and Easy Pizza Crust - modified as below

2 (.25 ounce) packages active dry yeast OR 5-1/2 teaspoons dry active yeast
2 teaspoons honey
2 cups warm water (110 degrees F/45 degrees C)
3 cups white wheat flour
1-1/2 to 2 cups all-purpose flour
1/4 cup olive oil
2 teaspoons salt
1/4 to 1/2 teaspoon garlic powder
2 teaspoons dried basil

In a medium bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes.

Stir in flours, salt, oil, garlic powder and basil. Beat until smooth. Let rest for 5 minutes. (This is the direction for the original recipe, and it really does make great dough this way. However, I had to go pick up the boys, so mine rose for an hour. I used the Kitchen Aid to mix it and allowed it to knead for 8 minutes before the rise.)

FILLING:

olive oil for pan
1 onion, sliced
several cloves of garlic crushed (to your taste)
1 10 oz. bag sliced crimini mushrooms (from Trader Joes--regular white mushrooms would work, too)
2 large zucchini, quartered and sliced
1-1/2 pounds chicken Italian sweet sausage
goat cheese

Heat a large skillet over medium heat. Pour in olive oil, and cook onion until soft. Add garlic, mushrooms and zucchini. Cook, stirring often, until soft. Remove and set aside.

Brown sausage in same skillet. Add sausage to vegetables and mix to combine.

Divide dough in half and roll each half out. I used a flexible cutting mat to roll my dough, and rolled it to the dimensions of the mat.

Put half the sausage veggie mix onto half of the dough. Top with goat cheese - amount to your preference. Fold the other half of the dough over the filling and seal the edges. Move to a parchment lined cookie sheet. Repeat with other half of dough and filling.

Bake at 350 degrees for 35 minutes. Allow to rest for five minutes before slicing.

Enjoy! Oh my, yummy, yummy, yummy!




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