Homemade Breakfast Stromboli

Step 1

Using the ingredients above, go the Homemade Pizza Dough for photos and instructions.

Step 2

Preheat the oven to 400°F. Line a half sheet pan with parchment paper. Set aside.

Step 3

For the easiest way to cut the bacon into bite-size pieces is to open a package of bacon and cut 3/4" to 1" pieces vertically as shown in the photo. Be sure to fry them until crisp so they don't become soggy in the stromboli. Place between paper towels and pat well to remove excess grease. Cool before using.

Step 4

Fry the hash brown potatoes until medium brown and crispy. Cool before using.

Step 5

Whisk the eggs to mix them. Add 2 tablespoons water and whisk. Place in a medium hot skillet with a bit of butter or oil and cook to the desired consistency. Cool before using.

Step 6

Pat the jarred red pepper between paper towels to dry the off. Cut into bite size pieces.

Step 7

Roll the dough into a 10" x 16" rectangle on a lightly floured surface. It will be easiest to do if the dough is cold. The 16" side should be in front of you.

Step 8

Mark off 3" on the far end of the dough. There should be no ingredients on this part as the filling will push forward as it is rolled.

Step 9

Spread the shredded cheddar cheese evenly to within 1" of each side.

Step 10

Top the cheese with the hash brown potatoes, followed by, in order by the scrambled eggs, red peppers, bacon, and top with the shredded pepper jack cheese.

Step 11

Fold the 1" exposed side dough over the filling. Wet the end of the roll with water. Roll the filled dough up tightly all the way to the end. Seal the end of the dough by pinching it together.

Step 12

Turn the roll over so the seam is on the bottom. Place the roll in the prepared pan. Score it every inch or as large as you want the pieces. This will make it cut easier. The roll may be tightly covered at this point and refrigerate overnight.

Step 13

When ready to bake, cut 3 vents in the top of the roll along the marked lines. Brush with the egg wash twice.

Step 14

Double Pan. Bake at 400°F fro 35 to 40 minutes until medium brown and the inside temperature is 200°F.

Step 15

Cool for a few minutes and then cut along the scored lines to serve.

Step 16

Leftovers can be individually wrapped in foil and stored in the refrigerator for a couple of days. To serve, preheat the oven to 400°F, Cut a hole in the top of the foil to let the steam escape and heat for 10 to 15 minutes until hot. Unwrap and serve.