Pizza and this Pizza Stromboli are my world. I would eat it every meal of the day, 7 days a week, if my ever growing love handles wouldn’t keep me in check.
If I have a little of this and a little of that in my fridge or pantry I love to put it together on a pizza and make it something unexpected or different.
This stromboli recipe uses various pizza ingredients to make a delicious week night dinner option. It’s great being able to use the shortcut of thawed frozen bread dough and make your own “pizza pocket”.
The filling ingredients listed are just my favorite pizza toppings. But feel free to let the wind blow you in whatever direction you want. Pizza is very forgiving in that way. Substitute slices of pepperoni for Canadian bacon, sausage instead of ground beef, or peppers instead of black olives. Make it yours.
This recipe makes two large loaves, perfect for a crowd or sleep over. But don’t worry; the leftovers reheat well the next day if popped into a 350 degree oven for a few minutes until warm. Serve with your family’s favorite pizza or jarred marinara sauce.
- 2 Loaves frozen bread dough (1lb each), thawed
- 1 Egg, lightly beaten
- 3 Tbsp Olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1 tsp Italian seasoning
- 1 lb Ground beef, cooked and drained
- 1 pkg (3.5oz) Canadian bacon
- 1 Small onion, diced
- Sliced black olives
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- Pizza or marinara sauce, for dipping
On a greased baking sheet, place the thawed bread loaves, cover and let rise in a warm place until doubled in size, about an hour.
Once doubled, roll each loaf into a 14 x 12 inch rectangle (it may be difficult to roll all of the way if it has not had time to rise).
In a bowl combine the egg, oil, garlic powder, salt, and Italian seasoning. Brush over the bread dough to within a ½ inch of the edges.
Add the ground beef, Canadian bacon, onion, olives, and cheeses on top.
Roll the dough up, jelly-roll style, starting with a long edge. Seal the seams.
Preheat the oven to 375 degrees. On two greased baking sheets, place the rolls seam side down and bake for 25-35 minutes or until golden brown. Let stand for 5 minutes before cutting.