Recipe: Stromboli

I will start by saying that I am going to post the original recipe I found, and then I will say all the changes I made. It's a great recipe for a base, but it's awesome because it is so easy to customize it to your personal preferences.

Ingredients:
1 (10 ounce) package pizza crust dough (you will need one for every Stromboli you are making)
1/2 pound lean ground beef
1 cup cooked Ham, diced
1 green bell pepper, chopped
1 red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
1/4 cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese

1. Preheat oven to 400 degrees Fahrenheit
2. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the Ham, bell pepper, onions, pizza sauce and mushrooms.
3. Lay the pizza dough flat on cookie sheet. Put a layer of cheese on one side of dough. Distribute pepperoni slices over cheese. Place a heaping pile of the sauce mixture on top of pepperoni. Sprinkle with more mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
4. Cook in preheated oven for 30 minutes or until golden brown. Slice in half to serve.

Now, anyone who knows me and has been keeping up with this blog knows I don't ear pork of any kind, so for me that rules out the Ham, and pepperoni. So since I don't want those, I don't bother with the ground beef either. Instead, I make myself a vegetarian Stromboli. I cut up several different kinds of bell peppers, onion, and mushrooms for myself. For Danny, I put pepperoni and mushroom and extra cheese.

This makes a huge Stromboli, and we always have leftovers for lunch the next day. This is one of Danny's all time favorite meals. I was actually supposed to make it 2 weeks ago, but other things came up and it just didn't happen. He's been asking about it ever since, wondering when I was going to make it. I think he would say it was definitely worth the wait.

The picture is only half of the Stromboli.

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