Stromzoni

Source: https://www.bhg.com/recipe/appetizers-snacks/pepper-stromzoni/

Yield: 4 servings

Tim's Notes

This one is from the vault. Here's my original notes circa 22-APR-2003:

What is a "stromzoni?" I don't know. I looked in the dictionary and it isn't there. I guess it's a cross between a stromboli and a calzone. Either way, I made this last night and it was yummy. :) It was very mild; next time I plan to double the crushed red pepper and maybe throw in some pepperoni to kick it up a notch.

It took me two trips to the grocery store to find the "refrigerated pizza dough." I finally found it by the Pillsbury brand crescent rolls. This stuff is very sticky when it comes out of the can; have your floured area ready. Rolling out the dough was tricky (at least for me) and when I finally had it the way I wanted, it kept sticking to the table. It was really a pain. Maybe next time it will be easier.

Ingredients

• 3 medium red, yellow, and/or green sweet peppers, chopped (3 cups)
• 1 tablespoon minced garlic (6 cloves)
• 1 tablespoon butter
• 1/4 to 1/2 teaspoon crushed red pepper
• 3/4 cup shredded mozzarella cheese (3 oz.)
• 1/2 cup ricotta cheese
• 2 tablespoons snipped fresh basil
• 1 10 ounce package refrigerated pizza dough
• 1 egg, slightly beaten

Directions

1. Preheat oven to 400 degree F. Line a large baking sheet with foil or parchment paper; grease foil and set aside. In a large skillet cook sweet peppers and garlic in hot butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in the crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside to cool slightly.
2. In a medium bowl stir together the mozzarella, ricotta, and basil. Stir pepper mixture into cheese mixture until well combined; set aside. On a lightly floured surface roll out pizza dough to a 16x10-inch rectangle. Cut into two 8x10-inch rectangles. Spoon half of the pepper mixture along one of the long sides of one dough rectangle, leaving a 1-inch border along the long side and a 1/2-inch border along the short sides. Spread pepper mixture to a width of about 3 inches. Fold one long side over the pepper mixture. Seal seam and ends, tucking seam under the loaf. Carefully place on prepared baking sheet. Repeat with remaining dough and filling.
3. With a sharp knife cut 4 diagonal slits in the top of each loaf. Brush loaves with egg. Bake for 15 to 18 minutes or until golden brown. Let stand 10 minutes. Slice each in half and serve warm.