This recipe comes with a money-saving tip. Actually, it IS a money saving tip! If you have a lot of tummies to fill — especially teenage tummies (oh how my teenagers will cringe if they ever read this and discover I used the word “tummies” :)), make stromboli instead of pizza. They’re basically the same thing, only you can get away with using a lot less filling/topping ingredients without getting caught! Put simply, stromboli is mostly crust, with a yummy filled center. Eggs are the other secret stretcher here. They add moisture, bulk and flavor, but they’re undetectable.
I used to make pizza regularly because it is a family favorite (big shock there!). It may have been popular, but I spent a fortune in cheese and toppings. Stromboli has saved the day! The recipe is below. Serve with pizza sauce on the side (see separate recipe for that).
Because I keep talking about healthy cooking, I’ve written the whole wheat recipe here. that’s the one I made today so I could take the pictures. However, I make it just as often with white flour and the recipe’s exactly the same. Although the recipe instructions are to roll out the dough on a lightly floured surface, the whole wheat version doesn’t stick to the counter, so you can skip the extra flour.
I usually make three varieties at once: pepperoni, sausage, ham and pineapple. The egg/cheese mixture is always the same — just change out the other ingredients for what you’d prefer.
Now, I have to give a shout-out to Thrive foods here. The recipe below is made with Thrive ingredients. If you don’t have them, just use the fresh equivalent. One cup of Thrive mozzerella (reconstituted) cheese = one cup of any other mozzarella, etc. One tip with the cheese — it takes longer to reconstitute than the other Thrive ingredients, because it must be soaked in cooler water. Drain thoroughly and pat dry with a towel if desired.
I happen to love mushrooms, peppers, tomatoes, etc.. My husband does too. My children, however, still harbor a secret fear that their stromboli will be rendered inedible just by being cooked in the same oven with vegetables. Nevertheless, I often put those things on our portion. The best part is, because I’m using Thrive I grab only the amount I want and reconstitute it in a bowl of hot tap water. After 5 minutes, they’re ready to drain and go. Nothing is ever wasted! I don’t have to buy a carton of mushrooms, cut up a pepper, etc.. It’s the only way to go!
- YIELD: 2 loaves (16 Servings)
- PREP: 45 mins
- COOK: 25 mins
- READY IN: 1 hr 10 mins
A family favorite made with Thrive ingredients. The kids don’t even notice the whole wheat crust! Use white wheat flour for best results. Serve with pizza sauce for dipping.
- 2 1/2 – 3 cups whole wheat flour
- 1 tablespoon honey or granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons yeast
- 3 tablespoons olive or vegetable oil
- 1 cup very warm water
- 6 tablespoons Thrive whole egg powder mixed with water below – equivalent to six whole eggs
- 3/4 cup water
- 3 cups Thrive mozzarella cheese reconstituted in lukewarm water for 30 minutes and drained
- 1 teaspoon basil
- 1 1/2 cups Thrive sausage crumbles reconstituted and drained
- additional Thrive toppings: mushrooms, green peppers, etc. reconstituted and drained
- In large bowl or mixer, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.
- Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 7 minutes until dough is smooth and springy. Cover loosely and let rest 30 minutes. Begin reconstituting cheese now.
- Heat oven to 375 degrees. Begin reconstituting remaining Thrive ingredients by covering with hot water. Grease a cookie sheet.
- Divide dough in half. Roll each portion into a long rectangle.
- Drain the water from the Thrive ingredients. Mix egg powder and water in a bowl with a whisk. Add mozzarella cheese and basil. Stir together. Spread half of the cheese mixture down the center of each rectangle.
- Sprinkle sausage on cheese mixture. Add other toppings as desired.
- Fold both sides of dough over filling and pinch to seal.
- Place both loaves side by side on cookie sheet. Cut slits in top of loaf with knife.
- Bake at 375 degrees for 25 minutes, or until loaves are golden brown. Slice and serve with pizza sauce for dipping.
- COURSE: Entrée
- SKILL LEVEL: Moderate