Stromboli

This is a big favorite in our house, although I don't make it very often because it takes a little more time. However, you can put it together it earlier in the day and then keep it in the fridge until you're ready to bake it. 

Pizza dough (Or buy two frozen pizza doughs at the grocery store):

1 1/3 c. warm water

2 1/2 tsp. yeast (or 1 package)

2 Tbs. olive oil

1 Tbs. sugar

1 1/2 tsp salt

4 c. flour (I think it's worth using bread flour instead of all purpose; the texture of the dough is much more elastic-y. However, if you don't have it, use what you've got. I've also tried it substituting whole wheat flour. It doesn't work well if you substitute more than half.)

• Combine water, yeast oil, sugar and salt in mixing bowl. Add flour. Attached dough hook and turn on to lowest speed. Let combine and kneed for 6-7 minutes. Remove dough hook. Cover bowl with plastic wrap and set aside to double in size. Should take about one hour.
  

Filling:

1/2 lb. sliced ham

1/2 lb. sliced pepperoni or salami

(You can really use any meat you like. Hot Italian sausage, ground beef -- just make sure you cook it first.)

2 tbs. crushed garlic

1 tsp. Italian seasoning

2 Tbs. thinly sliced and seeded jalapenos

1 medium onion, thinly sliced

1 red pepper, thinly sliced (you can substitute a green pepper, or use half of each)

olives (optional)

4 c. grated mozzarella 

1 c. grated parmesan

1 egg, beaten with 1 Tbs. water to make an egg wash

1. Preheat oven to 375 degrees. Grease a large baking sheet.
2. Cook onions, peppers and jalapenos until very soft, 4-5 minutes. Add the garlic and Italian seasoning; stir and cook for one more minute. Remove from heat and cool.
3. Punch down dough and divide in half. On lightly floured surface, roll out half the dough to a large rectangle, about 10 by 14 inches. 
4. Spread half of the cooled onion/pepper across the dough leaving a 1-inch border. (If your kids aren't huge fans of cooked onions and peppers, leave half of the dough empty... you'll be rolling up the long side.)
5. Layer half of the ham, pepperoni, olives and mozzarella over the top. Using a pasty brush, paint one of the long side borders. Then starting on the opposite long side, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. 
6. Let the dough rise again, 20-30 minutes. 
7. Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
8. Remove from oven and let stand 10 minutes. Slice thickly and serve. (Some people like to dip these in tomato sauce, like a calzone, but we prefer them without sauce.)