General Mills Foodservice announces its latest recipe collection from The Chefs of the Mills, its team of dedicated chefs equipped to help foodservice operations thrive. “Menu Solutions Pizza Collection: All Trumps™ Dough Ball Edition” features more than 20 recipes designed to elevate menus and help operations serve high-quality pizza and pizza-inspired dishes with ease.

From classics like Detroit-style and Chicago-style Deep Dish pizza, to unexpected options like All-Day Breakfast Stromboli and Jumbo Chicken Parm Garlic Knot Sandwiches, the new collection offers creative menu inspiration across all dayparts. Plus, unique offerings like Apple Cheesecake Pizza and Pizza Dough Focaccia with Roasted Vegetables bring even more variety to the table.

At the heart of every recipe in the new Menu Solutions collection is the Gold Medal™ All Trumps™ Dough Ball, a low-labor and versatile dough solution that simplifies preparation without compromising quality. Crafted with the Gold Medal™ All Trumps™ flour, the pre-flattened dough balls are ready to use as soon as 3 ½ hours after removal from the freezer when covered and stored at room temperature.

All-Day Breakfast Stromboli

This Stromboli is meant to be enjoyed any time of day with sausage, egg and cheese all rolled up in Gold Medal™ All Trumps™ pizza dough.

Ingredients

Gold Medal™ All Trumps™ Dough Ball, 16 oz (13385) 2 lb

Olive oil 1 oz

Onions, diced 6 oz

Red bell peppers, diced 2 oz

Yellow peppers, diced 2 oz

Spicy Italian sausage, ground 1 lb

Scrambled eggs, prepared 6 oz

Assembly  

Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317) 2 oz

Provolone cheese, shredded 10 oz

Olive oil 2 oz

Prep

Spray sheet pan or dough box with pan spray then add frozen dough ball and spray top also; cover and refrigerate overnight.

Remove from refrigerator and let stand at room temperature 15-30 minutes.

Filling

Add olive oil to medium pan, then add peppers and onions; sauté until softened approx. 2-3 minutes.

Add sausage and cook until no pink remains; remove from heat.

Fold in prepared scrambled eggs.

Assembly

Place dough ball on a lightly floured surface, dusting the top of the dough ball.

Roll each dough ball out to approx. 10x12-inch rectangle.

Sprinkle 5 oz (1 1/4 cup) cheese over each dough piece; add approx. 1 lb Filling and spread evenly.

Roll dough starting on longest edge side then transfer to parchment-lined sheet pan placing seam-side down.

Brush each stromboli with 2 Tbsp olive oil; bake as directed until golden brown then slice each into 4 pieces for serving.

BAKE:

Impinger Oven

425°F

12-14 minutes

Standard Oven

450°F

15-17 minutes

Serve stromboli with side of marinara sauce, if desired.