Next, I sprinkle the mozzarella cheese evenly over the dough, leaving a small border around the edges. Then I layer on the pepperoni, chopped ham, bell pepper, and onions, being sure to spread everything out so that every bite is bursting with flavor. Finally, I sprinkle the grated Parmesan cheese and Italian seasoning over the top. Now it’s time to roll! Starting from one of the long edges, I carefully roll the dough away from me, tucking in the filling as I go. Once I reach the end, I pinch the seams together to seal it.
After rolling, I carefully place the Stromboli on the prepared baking sheet seam-side down. I whisk an egg in a small bowl and use a pastry brush to coat the top of the Stromboli with the egg wash, which will give it that beautiful golden color when baked. I also love to score the top of the dough a few times with a sharp knife, making shallow cuts for ventilation. This way, steam can escape and it won’t explode in the oven! Then, it heads into the preheated oven for about 25-30 minutes, until the crust is golden brown.
Pro Tips for Best Results
One of the best tips I discovered while making several batches is to let the dough rise a bit if you’re using homemade dough. A little extra rise can lead to a fluffier, airier Stromboli! I also recommend not overstuffing the Stromboli. I learned the hard way that if you cram in too much filling, it can ooze out during baking, making quite a mess. Trust me, a well-stuffed but not overstuffed Stromboli is key!
Another thing I always do is let the Stromboli rest for about 5-10 minutes after taking it out of the oven. This waiting period lets the cheese set a bit, helping to keep everything intact when I slice into it. Finally, I tested a variation where I added a layer of pesto under the cheese, which was divine! It added an unexpected depth of flavor that I wholeheartedly recommend.
Common Mistakes to Avoid
Making Stromboli may seem straightforward, but there are a couple of common pitfalls to watch out for! First up, not rolling the dough evenly can lead to uneven baking. I’ve had some parts turn out perfectly golden while others are still doughy and undercooked. Always aim for uniform thickness for a consistent bake. It can make all the difference!
Another mistake to avoid is skipping the egg wash. I’ve done this more times than I’d like to admit, thinking it wouldn’t matter. But believe me, skipping that glossy egg wash results in a dull-looking Stromboli that doesn’t have that appetizing shine. Plus, it adds a touch of flavor!
Lastly, and this is crucial, don’t forget to score the top of the Stromboli. Failing to do this has led to some dramatic eruptions in my oven, resulting in gooey cheese spilling everywhere. Not only is it messy, but it can affect the final texture. So, always remember to create those little vents!
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