October 17, 2003 recipe from Chef Chris Manning:

Stromboli

6 Cups Flour (All Purpose)
2 Cups Warm Water- 90 degrees
2 Tsp Sugar
2 Tsp Dry Active Yeast
1 Tsp Salt
1 Egg
1 TBslp Olive Oil
2 Tsp Italian Seasoning
2 Tsp granulated garlic
1 Cup diced cooked Italian sausage
½ Cup sliced pepperoni
1 cup shredded mozzerella cheese
½ cup grated parmesan cheese

Combine the water, yeast and sugar. Stir and set aside in a large mixing bowl. Add the flour, salt, egg, oil, seasoning and garlic. Begin stirring the egg and oil toward the center of the bowl. Check on the yeast and water after about five minutes. It should begin to form a foam on top. Slowly add the water to the flour until a dough begins to form. Dust the surface of your work space with flour and roll the dough out of the mixing bowl. Using your hands begin to knead the bread dough. Let the it stand for 45 minutes or until it doubles in size. Cut the dough in half and roll into rectangles about half an inch thick. Using equal amounts of pepperoni, sausage and cheeses, spread them evenly over the entire surface of the dough. Begin rolling the dough making sure all fillings remain inside. Let stand for one half hour and bake at 350 degrees for thirty to forty minutes or until golden brown. Brush with olive oil, you’ll want to let the stromboli cool for about an hour before slicing.