Stromboli

Bread/ crust:

2 cups of flour, plus a few more cups

3 tablespoons of sugar

2 tablespoons of yeast

2 teaspoons of salt

2 cups of warm water

¼ cup of oil

Filling:

Mustard

Cheese

Pepperoni

Italian seasonings

Combined all the ingredients for the bread/crust above (I combined the yeast and the water first to activate the yeast). The dough will be very doughy and this is where you add a little more flour. Add about 2 to 3 additional cups of flour, ½ cup of flour at a time, to the dough until it doesn’t stick to the sides. Note: Adding about 2 to 3 cups usually does it. You do not want to add more than 3 cups to the already mixed dough. The dough does not need to rise.

Grease 2 cookie sheets (I use a large and a medium one). Split the dough into 2 halves and spread out on the greased cookie sheets.

Add a thin layer of mustard to the dough (about 2 tablespoons for the large pan and a tablespoon for the medium pan) but only on ½ of the dough. Then layer with pepperoni and cheese on the ½ with the mustard. Now take the side with nothing on it and fold it over the side with the filling to make a calzone like dish. Fold the edges over to keep it closed. Wet your hands to put a little moisture on the dough. Now add Italian seasonings to the top (you can also use garlic salt or parmesan cheese). Bake in the oven for about 10-12 minutes at 375 degrees until the crust is golden brown.

**I’ve also made it with a barbecue chicken filling (no mustard) and it’s delicious. 
Amanda Fry