Stromboli Dough

Absolutely a dream to work with this Stromboli Dough recipe from Fleischmann’s Yeast is a keeper! Sunday’s are my day to play around in the kitchen. Yesterday I decided to make stromboli. My Texas born and raised husband didn’t know what stromboli was. I tried my best to explain that it was dough with a filling in it. Paul…So it’s like a burrito. Me…well… yeah sweetie an Italian burrito..sort of? The recipe uses about 3 1/4 to 3 3/4 all purpose flour. That’s an amount range, not an absolute. Your goal is to add enough flour to make a slightly sticky dough while mixing. When the dough leaves the sides of the bowl and gathers around the beaters, stop beating. Place the dough on a floured surface and add enough flour while you’re kneading to make a slightly “tacky” dough. The dough has one short rise time. My dough sat covered with a tea towel on the counter right where I kneaded it for about 20 minutes while I got the filling ingredients together. It didn’t need to be punched down, it was more a rest period than a rise. The dough was soft and extremely easy to roll out, it was a dream, really it couldn’t have been easier to work with. My filling consisted of browned hamburger, sauted green and red peppers with onions and shredded mozzarella cheese. I served it with a side of tomato sauce for dipping. It was delicious! This is an easy to make, economical dinner your whole family with love, Enjoy!