Anne's DELICIOUS Stromboli

Dough:
1 1/2 cup warm water
2 T. brown sugar
1 1/8 tsp. yeast
1 1/8 tsp. salt
4 cups flour

BREAD MAKER:
Add ingredients to breadmaker and put it on dough setting.

CONVENTIONAL METHOD:
Sprinkle yeast over warm water and stir to dissolve. Add the brown suger and the salt and again, stir to dissolve. Measure in the flours. Mixt thoroughly. Knead dough for 10 minutes or until smoth and elastic. Cover and allow to rise to double its size. Punch down.

BOTH:
Divide dough in half. Roll each half into rectangles. Brush with garlic butter. Then, spread mozarella cheese and parmesan cheese (if desired) over the top. Next layer on pizza toppings of your choice. Fold over the ends so the toppings don't leak out. Pinch the seam shut, and lay the seam side down on the cookie sheet. Cut slits in the top for air vents, and cook for 20 minutes at 425 degrees.

When cooked, brush the top with garlic butter and serve with marinara sauce.