Here ya go

To cook it in a Dutch oven, use either a 10" or 12".  You will need to curl it around into a crescent shape as it will be too long for the pot.  I usually double the bread as the filling is a little too much for just the 1 recipe.  My G-daughter halved the filling for her contest and just made 1 dough recipe.

To cook at 375 degrees in the Dutch Oven, use 9 pieces of charcoal on the bottom and 8 on top.  If you have any questions or want more recipes let me know, I  have plenty. 

PEPPERONI STROMBOLI

DOUGH:

1 cup warm water

1 pkg. dry active yeast

1 tsp. salt

1 tbsp. oil

1 tbsp. sugar

3 cups flour

To mix put yeast in medium mixing bowl.  Add 1 cup warm water.  Mix well until yeast is dissolved, then add in order:  1 tablespoon oil, 1 tablespoon sugar, 1 teaspoon salt, 3 cups flour.  Stir with a fork until it has a ragged appearance.  Turn onto table or board and knead about 8 minutes.

Put small amount of oil in bottom of another bowl and put dough in.  Cover bowl with Saran Wrap tightly and put in warm place and let rise about 45 minutes.  Roll into a 15 inch x 12 inch rectangle.

STROMBOLI:

2 eggs beaten

1/3 cup olive oil

1/2 teaspoon EACH garlic powder, salt and pepper

1/2 teaspoon ground mustard

1/2 teaspoon dried oregano

1 pound ground beef, cooked and drained

1 package (3-1/2 ounce) sliced pepperoni

2 cups (8 ounces)shredded mozzarella cheese

1 cup (4 ounces) shredded cheddar cheese

1 small onion, chopped

In a small bowl, combine eggs, oil and seasonings.  Brush over dough to within 1/2 inch of edges; set remaining egg mixture aside.  Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 inch of edges.  Roll up, jelly-roll style, beginning with a long side.  Seal the edges well.  Place on greased baking sheet,, seam side down.  Brush with remaining egg mixture.  Bake at 375 degrees for 30-35 minutes or until lightly browned.  Let stand for 5-10 minutes before cutting.  Serve with Marinara Sauce.

MARINARA SAUCE

1/4 cup olive oil

4 cloves garlic, sliced in half

1 35 ounce can imported Italian tomatoes

3 basil leaves, washed, patted dry and chopped

salt & pepper to taste

Place garlic and olive oil in a large sauce pan.  turn heat to medium and cook until garlic is soft and lightly browned.  Crush the tomatoes and add with their juices.  Add basil, salt and pepper.  Bring to a boil, then lower heat to a simmer and cook until thickened, approximately 20-25 minutes.

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