plate cup


1 pkg. dry yeast
1 cup water, 100-102 degrees
1 tsp. salt
1 tsp. sugar
1 tsp. coffee creamer or dry milk
1 tbs. olive oil
3 cups flour

3 Italian sausages
2 tbs. olive oil
1 green pepper, sliced
1 sweet onion, sliced
1 red pepper, roasted & peeled
½ lb. shredded mozzarella cheese
3 tbs. minced fresh basil, oregano & parsley
cornmeal for dusting pan & olive oil for brushing

Proof yeast in water for 15 minutes, or until frothy. Add salt, sugar,powdered milk,oil and flour. Incorporate until a ball forms. Depending uponthe weather you may need more or less flour. Knead for 10 minutes. Place inan oiled bowl and cover with plastic wrap. Let rise in a warm, draft freeplace for 45 minutes.

Remove jackets from sausage and sauté, breaking sausage into small pieces. Remove with a slotted spoon and set aside to cool. Add 2 tbs. oil to pan to sauté green pepper, onions & red pepper until soft. Remove with a slotted spoon and set aside to cool.

Preheat oven to 400 degrees. Roll out dough on a floured surface into a 10 by 14-inch rectangle. Cover with sausage, onions & pepper mixture, cheese and minced herbs (leave a 1-inch border on all sides). Tuck up the ends of the 10-inch side, then gently roll the stromboli into a log, pinching closed all seams. Be careful not to create any holes or the contents will leak during baking.

Sprinkle a cookie sheet with cornmeal and gently place the stromboli on the pan. Lightly brush the surface with oil. Bake for 40 minutes. Serve warm.

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