Furmano's announces the winner of its "Get Your Pizza Sauce On for the Big Game" recipe contest.
Northumberland, PA - The following recipe for "Stromboli" was created by Susan Betcke of Harrisburg, Pennsylvania, and was the winning recipe of Furmano's "Get Your Pizza Sauce On for the Big Game" recipe contest. Using Furmano's Pizza Sauce as the key ingredient in the sauce, Betcke's recipe is worth every delightful bite.
Ingredients
2 packs frozen bread dough - thawed
1 can Furmano's pizza sauce
1/2 lb Genoa salami
1/2 lb pepperoni (sandwich slices)
1/2 lb provolone cheese
8 oz grated mozzarella cheese
1/2 tsp oregano
1/2 tsp garlic powder
Extra Virgin Olive Oil to coat dough
Preparation
Preheat oven to 375° F. Thaw bread dough. Liberally oil the dough to avoid sticking. Stretch dough until it is thin and fits the size of the cookie sheet.
Place layers of Genoa salami and provolone on the dough (leaving a 2-inch border). Put a covering of Furmano's pizza sauce on top of the cheese, add spices. Layer the pepperoni and mozzarella on top.
Fold the border of the dough up to close the stromboli. Make 3 slits in the top of the closed dough and bake for 30 minutes or until golden brown.
For easy clean up, place foil on the cookie sheet prior to cooking. *Heat up extra sauce for dipping or pouring onto the stromboli as individual tastes desire.
Ingredients
2 packs frozen bread dough - thawed
1 can Furmano's pizza sauce
1/2 lb Genoa salami
1/2 lb pepperoni (sandwich slices)
1/2 lb provolone cheese
8 oz grated mozzarella cheese
1/2 tsp oregano
1/2 tsp garlic powder
Extra Virgin Olive Oil to coat dough
Preparation
Preheat oven to 375° F. Thaw bread dough. Liberally oil the dough to avoid sticking. Stretch dough until it is thin and fits the size of the cookie sheet.
Place layers of Genoa salami and provolone on the dough (leaving a 2-inch border). Put a covering of Furmano's pizza sauce on top of the cheese, add spices. Layer the pepperoni and mozzarella on top.
Fold the border of the dough up to close the stromboli. Make 3 slits in the top of the closed dough and bake for 30 minutes or until golden brown.
For easy clean up, place foil on the cookie sheet prior to cooking. *Heat up extra sauce for dipping or pouring onto the stromboli as individual tastes desire.