Pizza Stromboli

For supper, I decided to try something a little different than the usual pizzas we make. I found a recipe for what was called "Family-Style Stromboli". It appeared to be a pizza in jelly-roll form. It seemed interesting and tasty enough, so I decided to give it a try. I just used the dough recipe for the crust, and chose fillings to please my family. The original recipe used more vegetables in their filling and less pizza meats than I did. The result was even better than I had expected! This is a very nice dough to work with - it is soft and easy to shape, doesn't tear easily, and when baked, is soft and fluffy. The toppings baked nicely into the crust (I recommend using lots of cheese), and the roll cut well. I would definitely make this again in place of pizza any day - it is quicker and actually easier, and I might just argue that it is tastier too!

Pizza Stromboli
2 cups all-purpose flour, divided
1 package quick-rise yeast
1 1/2 teaspoons granulated sugar
1 teaspoon salt
2/3 cup warm water
3 Tablespoons oil

Preheat oven to 400◦F. Grease a baking sheet, or line with parchment paper.
In a large bowl, mix 1 cup flour with the yeast, sugar, and salt. Add water then oil, mix until well blended. Stir in 1/4 cup of the remaining flour at a time, working the flour in to make a soft dough. Spread dough into a large rectangle (about 16x9 inches) on the prepared baking sheet.
Spread dough with a modest amount of pizza sauce, and sprinkle with your favorite toppings (sliced meats, finely chopped vegetables, grated cheese, etc.) Go easy on the toppings, too many and they will just fall out and the roll will not roll properly.
Bake for about 20 minutes, or until crust is golden. Let the roll rest for 10 minutes (if you can) before slicing, it will make much neater slices instead of just falling apart.