Next, I layer the pepperoni slices across the dough, leaving a small border around the edges. Then, I generously sprinkle mozzarella and Parmesan cheese on top. I find that a little extra cheese never hurts, right? After layering, I carefully roll it up from one end, tucking in the edges as I go, ensuring the fillings stay in place. Once it’s all rolled, I pinch the seams to seal everything in and place it seam-side down on a parchment-lined baking sheet.
After that, I brush the top of my stromboli with the beaten egg for a lovely golden color and gently score a few slits on top with a sharp knife for steam to escape. This also adds a nice touch when it comes out of the oven! Now, it’s off to bake for about 20-25 minutes, or until it’s beautifully golden brown. The anticipation builds as the delicious smell wafts through my home, making everyone eager to dig in.
Pro Tips for Best Results
I’ve tested this stromboli recipe a few ways to make sure I get it just right. One important tip I picked up is to let the pizza dough rest at room temperature before rolling it out; it makes it much easier to work with. I also like to use a non-stick baking sheet to prevent any sticking issues. If you don’t have one, parchment paper is a lifesaver and makes cleanup a breeze!
Another thing I learned during my trials is that you can use different types of cheese for a unique flavor twist. My favorite combo is mozzarella and provolone! I also love adding a sprinkle of crushed red pepper flakes for an added kick. Experimenting is half the fun of cooking!
Lastly, make sure that you are not overstuffing the stromboli. It’s tempting to go all out, but too much filling can lead to an explosion during baking. A well-balanced filling creates a beautiful cross-section that’s not only tasty but visually appealing.
Common Mistakes to Avoid
One common mistake I see when making stromboli is not sealing the edges properly. Make sure to pinch the seams tightly to prevent any filling from spilling out while it bakes. The last thing you want is a messy oven and less filling in your crust! Additionally, cutting too soon after it comes out of the oven can lead to a gooey mess instead of clean slices. Patience is key—let it cool for a few minutes before cutting!(See the next page below to continue…)