Stromboli and I have yet to make peace with one another. This is my second attempt. I would call it a success over the first, but still not a sweeping victory. If you don’t care to hear about the lessons I learned, then feel free to hop right on over to Lauren’s Latest to read about her (lovely) stromboli, and how you, too, can make one for yourself.
That said, mine still tasted just fine. Just fine, I tell you! I made the dough. Rolled the dough. Sauced it. And topped it.
And rolled it up! Good to go, right? Wrong. Here’s where things got a bit complicated. Do not, under any circumstances, think you can transfer your stromboli onto another cooking surface. You can’t. I don’t care how great you think your pizza stone is. Your stromboli will not move from the surface on which you created him. He won’t. He’s stuck. And so, you bake him where you make him. Done.
All that said, the stromboli (potential) disaster, turned out pretty tasty!
Lessons I learned:
- Do not move the stromboli after you roll the dough
- Do not over-stuff the stromboli-a little will go a long ways
- A little egg wash goes a long ways-do not, under any circumstances, dump an entire beaten egg on top of the stromboli (massive amounts of smoke will result)
Go see Lauren for the recipe. You won’t be sorry! I recommend following her directions down to the letter. Do as I say. Not as I do.