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Whole Grain Italian Stromboli

6 sheetsBridgford Frozen White Whole Wheat Sheet Dough #6729
6 lbs.ham, diced
12 oz.Bridgford Turkey Pepperoni, sliced
3 lbs.shredded mozzarella cheese
3 cupslow sodium marinara sauce

In a food processor, dice ham and pepperoni. Place chopped meat in large bowl and add mozzarella cheese. Mix until evenly incorporated. Cover and refrigerate. Set aside.

  1. Line 6 half sheet pans with parchment and spray lightly with spray release. Place sheets of frozen dough on sheet pans to thaw until pliable (If using full sheet pans, 2 dough sheets can fit on each pan).
  2. Using a pastry brush, spread 1/3 cup of marinara sauce over one dough sheet.
  3. Spread 2 cups of the meat/cheese mixture evenly down the middle third of dough sheet.
  4. Fold the left side of dough over the first layer of ingredients. Pinch the ends to seal.
  5. Spread another 2 cups of the meat/cheese mixture evenly over the dough.
  6. Fold the right third of the dough over the final layer. Pinch again to seal the ends.
  7. With a sharp knife, slice through top of dough into 8 even slices (this will serve as a template for serving size once Stromboli is baked). Repeat steps with remaining 5 sheets of dough. Brush dough lightly with oil or spray with pan release to keep from drying out.
  8. Let the Stromboli rise in a warm area for 30-60 minutes or until almost double in size. Bake in a preheated 350-degree convection oven for 25 minutes or until golden brown and cooked through. If browning too quickly, cover with foil and continue baking. Remove from oven and slice through before serving.

Servings: 48 slices, each piece has 3 oz. eq. of grain and 2 oz. eq. meat/meat alternative.

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