Pizza Stromboli

The blond boy came home for moose camp.  Dave has been so excited about having him back in camp.  My brother came also, and they already have one moose.  They hope to get a second, they have 6 hunters out there this year.

The blond boy got home Friday morning, and I planned family dinner.  Someone (Dave) was so excited about Tom being here, he posted on Facebook for anyone to stop by to say hi to Tom on Friday evening.  So, while I planned for 8, we had 14 around the table.  Good thing this is easy, I planned to make a lot, and everyone was fed.

It really was so fun to have  everyone around the table.  I do miss the noise, the laughter and the full house.

There are really assembly directions, not really cooking directions.  This used to be a regular on our dinner table when the kids were home.  It is easy, hot, filling, you can keep everything in the pantry or freezer, and it is an inexpensive meal (which was important feeding 5 teenagers with big appetites).

You can use homemade bread, frozen bread dough or the french bread dough that pops out of the can.  I've also used crescent rolls that come from the can.  The blond haired boy requested pizza Stromboli, but I've also used a filling of ham, broccoli, mustard, and cheese or taco filling and added the lettuce once it was out of the oven.  Use what your family likes.

For the blond boy, it was a little taste of childhood.

Pizza Stromboli

Bread dough for one loaf of bread, frozen dough, or french bread dough from a can
8 oz. pizza sauce
8 oz. Italian sausage, crumbled, cooked, drained, and cooled (I use our moose Italian Sausage)
4 oz. pepperoni
2 cups shredded mozzarella cheese

Preheat oven to 350°F.
On lightly floured surface, roll the bread dough into a rectangle about 12"by 8".  Top with sauce, sausage, pepperoni, and cheese; spreading down the middle.  Fold edges to middle and  pinch seam to seal.  Place bread on greased cookie sheet, seam side down.  Let rise about 15 minutes.  Bake for 30 minutes, or until bread is golden brown.  Remove from oven and let cool about 15 minutes.  Cut into wedges and serve.

I shared this on Homemade Mondays at Frugal by Choice, Cheap by Necessity
September 15, 2014   Sunrise 7:13 am  Sunset 8:17 pm   Temp. H 70 /L 45  °F