1 (15 oz.) can tomato sauce
1 (4 oz.) can tomato paste
1 onion, chopped
2 tsp. sugar
Garlic to taste
Combine all above ingredients. Bring to a boil and simmer.
1 loaf frozen bread dough, thawed
1 sm. carton Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese
1/4 lb. pepperoni, thinly sliced
1 green pepper, chopped
1 pckg fresh & sauteed mushrooms
We did individual Stromboli so that we could each make them the way we liked since the kiddos are not fond of the sauteed veges or you can make one large Stromboli and serve it up in slices.
Place the tomato sauce, tomato paste, garlic and onion into a small pan and heat them almost to boiling. Then add the sugar a little bit at a time until all the ingredients for the sauce are incorporated.
While the sauce is cooking, roll out thawed bread dough with rolling pin to the shape and size(s) that you want. Keep in mind even if you are doing individual Stromboli you want your dough to be just a little bit bigger than you want so there will be enough of the edges to pinch together.
Spread Ricotta cheese over entire surface of what will be the inside of the Stromboli. Layer pepperoni, the peppers and mushrooms mixture (whatever ingredients you want) and Mozzarella cheese on top. Fold the edges of the dough together and pinch to make a seal, tuck the bottom seam underneath when cooking or use toothpicks to hold together. Bake on cookie sheet at 375 degrees for 25-35 minutes. Slice and place on plates, pour sauce over. Serve.