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.

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.

“The new recipes featuring the All Trumps Dough Ball are just one more way we hope to help foodservice operators overcome the time pressures they face while keeping their menus fresh and exciting,” said Chef Curt Wagner, a member of The Chefs of the Mills team who doubles as a Doughminator™ and is dedicated to working alongside pizzerias, bakeries and foodservice operations to solve dough dilemmas. “These recipes are designed to be simple yet impactful, using ingredients that deliver consistency, efficiency, and most importantly—flavor. Whether it’s a quick lunch rush or a specialty item for a busy dinner service, our pizza collection has something for every need.” 

Each recipe in the Menu Solutions Pizza Collection has been developed with foodservice professionals in mind. To make prep even easier, the collection includes a “prep scale icon” to quickly assess the labor and time needed for each dish, as well as “chef’s tips” offering expert advice on garnishing, substitutions, and serving suggestions.

All-Day Breakfast 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 pounds
  • Olive oil 1 ounce
  • Onions, diced 6 ounces
  • Red bell peppers, diced 2 ounces
  • Yellow peppers, diced 2 ounces
  • Spicy Italian sausage, ground 1 pound
  • Scrambled eggs, prepared 6 ounces

Assembly  

  • Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317) 2 ounces
  • Provolone cheese, shredded 10 ounces
  • Olive oil 2 ounces

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 ounces (1 1/4 cup) cheese over each dough piece; add approx. 1 pound 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.