Homemade Stromboli

 Honestly, I can't think of anything that isn't improved by wrapping it in some sort of dough--I mean, pot pies, calzones, turnovers? Come on! Heaven!

 So I was baking a chocolate oatmeal cake the other day, enjoying the breath of cool Fall air, and I thought, "The oven is on anyway....what else can I bake?" I looked in the fridge and had a few leftovers lurking about: a quarter of a package of veggie meat crumbles, a half can of diced tomatoes, an end of mozzarella, a handful of sweet peppers that were on their way out. Seemed like dinner had made itself.

 Stromboli really couldn't be easier, as it just requires a batch of pizza dough (pre-made or homemade) and whatever you want to use as your filling. Everyone I know buys their dough (I hear Trader Joe's makes a fine dough) but I'm cheap and make my own. I use whole wheat flour and follow the recipe from The Tightwad Gazette (recipe found below), which uses a food processor instead of kneading. I don't have a food processor and I quite enjoy the meditative process of kneading dough, so I just do it by hand and call it a day. After the dough has risen, I divide the dough into pieces (4-6, depending of how many teenage boys you have coming to dinner), roll into balls and pat them out into circles. Put in your cooked filling of choice on one side of the dough, fold over and crimp the edges, then bake for 15-20 min. in a 425 degree oven until golden brown.

 Accept the inevitable compliments graciously.

Easy Pizza Dough:
1 T. yeast
1 tsp. sugar
1/4 c. warm water
 Dissolve yeast and sugar in the water water and let sit for 5 minutes until bubbly.

 Mix 2 c. of flour, a 1/2 tsp. of salt, and a T. of oil in large bowl or food processor. Add yeast mixture and mix, adding enough warm water (up to about a 1/2 c.) to form a dough. In the food processor, turn the dough about 25 times--by hand, knead for 2-3 minutes. Put in greased bowl, cover and set in a warm place to let rise for at least 10 minutes before using in your recipe.