Stromboli

So we are gonna show two different ways to make this.  One way is quicker and easier, and makes a thin crust.  The other way is longer, but makes this really this fluffy, yummy crust.

Ingredients

Option 1:  Rhodes bread loaf (2)

Option 2:  Pillsbury thin crust pizza dough (2)

Pasta Sauce (1 jar should do.)

Shredded Italian Blend Cheese (1-2 bags)

Sliced Olives (optional)

Pepperoni (optional, we didn't use them)

Any other toppings you'd like

Time:  Option 1 takes about 3 hours with dough rising time, and another 1 hour with prep time and cook time combined.

Option 2 takes about 45 minutes with prep and cook time combined.

First you'll spray your pan/pans with cooking spray.

 Take one of your Rhodes loaves that have softened and risen for a few hours and start flattening it out.

 Just flatten and spread it as much as you can without tearing. 

 Spread some pasta sauce on top.

 Sprinkle some cheese on top.

 We put some sliced olives next, but you can really put anything you want.  We've even had broccoli on it before.  Pepperoni is an obvious option.  Anything you'd like on a pizza can go in this.

 Take another bread loaf and start flattening it out too.

 Place it on top of your first dough and pinch or roll down the sides.

 With our 3rd loaf, we tore it in half and made another 1/2 sized Stromboli.  Put that in the oven at 350 degrees for about 45 minutes to 1 hour.

 For option 2, you do basically all the same things except trying to flatten your dough and no need to wait for rising time.  Spray your pan.

 Take your pizza dough

 and unroll it on your pan.

 Spread some pasta sauce on top.

 Then add your cheese.

 Olives next.

 Place another pizza crust on top and pinch down or roll the sides.

 Place in the oven preheated at 350 degrees for about 30 minutes.

When it came out, we sprinkled on some shredded Parmesan cheese on top.  

Totally optional.

 The top Stromboli is the Pillsbury dough.  The bottom two are the Rhodes dough.