Dough is a tolerant medium: there is no need to go to great lengths to insure that you start with exactly 100 ounces. Two recipes of Cajun Three-pepper or Wheat and Buttermilk dough will work fine: as will one and a half recipes of Tex-Mex or Roasted Three-Seed Bread.
A Stromboli is like a pizza, only bigger. Make dough according to whichever recipe you have chosen and, while it is rising for the first time, roast the garlic. Peel the cloves, toss them in a little olive oil and roast them slowly at 350°F. for about 30 minutes, or until the garlic softens and begins to brown.
When the dough has risen, punch it down and roll it out into a big rectangle, measuring about 2 feet long and 1 foot wide.
Cover the surface of the dough with the chopped garlic or whole roasted garlic gloves. On top of the garlic sprinkle a liberal quantity of cheese.
Sprinkle on other toppings
The hard part is rolling it up. Start from the bottom, the edge nearest you. Loosen the dough from the counter with a peel or spatula and begin rolling, trying to keep the filling in but do not worry if some falls out. When the dough is completely rolled up, pinch the seam, seal the ends, and put the whole thing on a sheet pan either straight, like a baguette, or circle, like a wreath.
Bake immediately at 350°F. (300°F. in a convection oven) for about 1 hour. You can spray it as you would French bread if you desire a crisper crust or brush it with egg wash (
Serve by cutting off slices and placing them face-up, on a platter with a little garnish, such as paprika, chopped parsley, or other herbs. Serve warm: it will stay warm for well over an hour. However, it can also be served cold the next day. At room temperature the cheese softens a bit, making the center slightly creamy. Another way to serve it is to put out the whole log and let people cut off pieces. If you do this, it will not last long.
© 1991 Peter Reinhart. All rights reserved.