Cheesy Mushroom Italian Stromboli
Ingredients (for BB-CEC20, makes 2 large stromboli, or 24 slices):
Traditional Pizza Dough:
- 1-1/4 cups water
- 1-1/2 Tbsp. olive oil
- 3-3/4 cups bread flour
- 1-1/2 Tbsp. sugar
- 1-1/2 tsp. salt
- 1-1/2 tsp. rapid rise yeast
- 1 Tbsp. olive oil
- 8 oz. mushrooms of your choice, sliced
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/3 cup marinara sauce
- 5 oz. shredded mild Cheddar cheese
- 3 oz. shredded mozzarella cheese
- 2 oz. grated parmesan cheese
- 1/2 teaspoon dried oregano
- 3 oz. roasted bell peppers in a jar, cut into strips
Make sure the kneading blade(s) are properly attached. Add the Traditional Pizza Dough ingredients to the baking pan in the order listed, and prepare the dough using the DOUGH course. Remember to add the liquids first.
Prepare the filling. In a large frypan, heat olive oil at medium heat. Sauté mushrooms with salt and black pepper for 3-4 minutes. Turn heat off and set aside.
When course completes, remove the dough from the baking pan onto a lightly floured surface. Preheat the oven to 350°F and line a baking pan with parchment paper.
Prepare the pizza. For 2-lb. breadmaker, cut the dough in half and roll out using a rolling pin into two 14” x 8” rectangles. For 1-lb. breadmaker, use the entire dough and roll out into a 15” x 8” rectangle.
Spread marinara sauce over each pizza dough, leaving 2”-3” from the edge for the long side furthest from you, and 1” from the edge for the rest of the sides. Layer with cheese, mushroom, bell pepper and oregano. Take the side closest to you and fold the dough over to make a roll. Pinch the edges together to seal.
Place the roll(s) on a lined baking pan, sealed side down. Combine egg and water for glaze, and brush over the roll(s). Lightly score the top with a knife, cutting five small shallow lines.
Bake for 30-35 minutes or until dough is golden brown. Remove from the oven and let rest for 5-10 minutes before slicing.