Mississippi Manic Mom: Meatball Stromboli

Such a great way to use the leftovers from Mom's Meatballs! This is a simple and easy recipe, but can be a little time consuming. I've learned that its ok if things take longer to cook - you just have to know how to use your time wisely!

Start this process around 2.5 hours before you're ready to eat. It takes a while to make the dough. And DO NOT be afraid of active yeast! Oh my goodness - I know people that won't touch it! But if you can make your own breads, then you know what goes in them. Its natural and no preservatives. Awesomeness.

And honestly, I'm going to tell you how to do this with a stand mixer. I don't know any other way of doing it. Ha! If you see one on a good sale get it! I have used the thing so much. I got mine from Woot.com - a Cuisinart Mixer for $150! It has been worth every penny.

Here's what you need for the Pizza Dough:
(makes enough for 2 strombolis or 2 pizzas - I take one of the balls and freeze it for next time!)

1 1/3 cups of warm water (105-115F)
1 package of active yeast (2 1/4 tsp)
3 1/2 - 3 3/4 cups all purpose flour
1tbs salt
1tbs sugar (optional)
2tbs olive oil
2tsp oregano (optional)
1tsp thyme (optional)

Step 1: Activate Yeast

Place yeast and water in mixer bowl. Let sit for around to allow yeast to activate.

Yeast setting up with warm water.

Step 2: Add ingredients

Add flour, salt, sugar, and olive oil to the yeast mixture. Mix on low for 1 minute. Dough needs to be tacky, but should not be sticky. If it is sticky, add flour in 1/4 cup increments until desired texture reached.

1-minutes mixing ingredients together.

Replace mixing head with dough hook. Add oregano and thyme if desired. For 10 minutes, knead dough on medium speed.

Adding thyme and oregano before kneading with dough hook.

Step 3: Rising

Remove dough from mixer and place in a bowl that has a light coating of olive oil. Coat dough in oil and cover bowl with a piece of plastic wrap or a kitchen towel. Place dough in a warm, non-drafty place for around an hour, or until dough doubles in size.

After kneading for 10 minutes.

After rising for around 50 minutes.

To check to see if the dough is ready, carefully press the top of the dough. If an indention remains, the dough is ready to be punched down. If not, allow the dough to continue to rise.

Those people in warmer climates (Mississippi and other southern states) should watch the dough carefully. Mine rose tonight in 45 minutes. If its hot, it will rise fast!

Step 4: Punch down

Preheat oven to 400F.

Punching down is just like it sounds. You punch the dough down and then fold the sides toward the middle. That's it. When you read some cookbooks it sounds so complicated. And maybe I'm doing it wrong. But my stuff tastes fine so I'm going with it.

After punching down, divide into two equal pieces, roll into a ball, place on a surface and allow to rise for an additional 20 minutes.

After punching down and dividing. JJ rolled the one on the left :)

Step 5: Rolling Out

At this point, if you are not using both dough balls, throw one in the freezer here.

Take the dough you are going to use and roll out into a thick disc. Allow to rest for 5 minutes.

Rolled out into a disc.

Continue to roll out into an 8x12 rectangle.

Step 6: Toppings

Add sauce, meatballs, cheese here. :) Start to roll the long side (similar to a jelly roll), making sure to keep everything inside. Place seam down on greased pan. Pinch the sides of the Stromboli closed.