Winning School Stromboli

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DELICIOUS

Description

A Grand Prize winner in the 2010 Jennie-O Turkey Store

School Foodservice Recipe Contest

Joanne Marie Pesota, Foodservice Director

Abington Heights SD

Clarks Summit, PA

Ingredients

Pre-Sheeted Unbaked Pizza Dough: 96 (7-Inch) Round
Turkey Pepperoni Or Pepperoni Style Seasoned Turkey: 3 Pounds
Turkey Ham: 6 Pounds
Turkey Salami: 3 Pounds
Mozzarella Cheese, Shredded: 3 Pounds
Provolone Or Cheddar Cheese, Shredded: 3 Pounds
Dry Italian Herb Blend: 1/2 Cup

Directions

1
Remove pizza dough from freezer and thaw, covered, overnight in the refrigerator.
2
On the morning of preparation, remove dough from the cooler, one flat at a time.
3
Finely chop pepperoni, turkey ham and salami. Combine with shredded cheeses and Italian herbs.
4
Portion a heaping #8 scoop (1/2 cup) pepperoni mixture onto one side of each pizza disk, spreading to distribute evenly and leaving 3/4-inch border.
5
Fold dough in half and seal edges with fork tines. Cut steam vents with a knife tip.
6
Line sheet pans with parchment paper and arrange stromboli on sheet pans, allowing at least, 1-inch space between each stromboli.
7
Bake in a preheated convection oven at 350 degrees F about 18 minutes or until the internal temperature reaches 155 degrees F and the pizza dough is golden brown.
8
Serve hot.