Homemade Stromboli

For the Dough:

• 3 1/2 to 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F to 115°F)
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 teaspoon salt

For the Filling:

• 1/2 cup pizza sauce or marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 pound thinly sliced pepperoni
• 1/2 pound thinly sliced ham
• 1/2 pound salami (optional)
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 cup sliced mushrooms (optional)
• 1/4 cup black olives, sliced (optional)

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon Italian seasoning
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon sesame seeds (optional)

Instructions

1. Preparing the Dough

1. Activate the Yeast: In a small bowl, combine warm water and sugar, stirring until the sugar is dissolved. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms, adding more flour as needed.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. The dough should be soft but not sticky.
4. Let the Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

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