Posted at: 10/28/2010 4:54 PM
Updated at: 10/30/2010 9:34 AM

Holiday Stromboli Bread from Michael's Banquet House

Holiday Stromboli Bread

From Michael’s Banquet House

Ingredients

1 lb store bought or make your own pizza dough

1/2 pound hot Italian sausage, crumbled

1 cup sliced yellow onions

2 tbsp garlic powder

1/2 cup thinly sliced red bell peppers

1/2 cup thinly sliced green bell peppers

2 tablespoons sliced jalapenos

2 tablespoons minced garlic

1 cup cooked crispy bacon, crumpled

1 teaspoon Italian seasoning

1/2 pound thinly sliced coppacola

1/4 pound thinly sliced pepperoni

2 cups grated cheddar cheese

2 cups grated mozzarella

1 large egg, beaten with 1 tablespoon water to make an egg wash

2 cups finely grated Romano cheese

Directions

Preheat the oven to 375 degrees F.

Grease a large baking sheet and set aside.

In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes.

Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan.

Add the onions, bell peppers and jalapenos. Cook, stirring until soft, 4 to 5 minutes. Add the garlic and Italian seasoning. Cook, stirring, for 1 minute more. Add the sausage back to pan, remove from the heat, toss and cool.

Punch down the dough and divide half. On a lightly floured surface, roll out both halves of the dough to form a large rectangle from each half of the dough.

Dust the rolled out dough with ½ of the Romano cheese the crumpled bacon and all of the garlic powder.

Spread half of the cooled sausage mixture across both rolled out dough halves leaving a 1-inch border.

Overlapping slightly, layering half of the coppacola, pepperoni, cheddar and mozzarella cheeses over the top of each.

Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching and folding the edges to seal, about half way into the roll.

Place both rolled Stromboli onto the prepared baking sheet.

Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes.

Sprinkle each Stromboli with remaining Romano cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.

Remove from the oven and let stand 20 minutes. Slice and serve with a side of marinara sauce for dipping.

Makes two Stromboli breads, yielding about 15 slices per loaf.

Enjoy!