Starting from one long side, I carefully roll the dough up tightly, like a jelly roll, tucking in the filling as I go. I place the stromboli seam-side down on the prepared baking sheet. I use a sharp knife to cut 4-5 small slits diagonally across the top—this lets steam escape so it doesn’t burst open. I brush the entire surface generously with the beaten egg wash. This gives it that gorgeous, shiny, golden-brown finish. I bake it for 22-28 minutes, until the crust is deep golden brown and sounds hollow when tapped.
Pro Tips for Best Results
Cool your filling completely. I cannot stress this enough. I’ve tried assembling with warm filling, thinking it wouldn’t matter. The result was a doughy, undercooked bottom crust and a stromboli that was difficult to roll because the heat made the dough too soft. Cool filling is the secret to a crisp, fully baked crust.
Don’t overstuff the stromboli. It’s tempting to pile on extra cheese and meat, but too much filling will make it difficult to roll and likely cause it to burst open during baking. A thin, even layer is best. If you have extra filling, save it for omelets or nachos the next day.
Use an egg wash, not milk or butter. I’ve tested all three. Milk gives a dull finish, butter can burn, but an egg wash (one egg beaten with a tablespoon of water) creates a professional, bakery-style golden sheen and helps any seasonings you sprinkle on top (like everything bagel seasoning or garlic salt) stick perfectly.
Common Mistakes to Avoid
Do not skip the step of cutting steam vents in the top of the dough before baking. I forgot once, and the stromboli puffed up like a balloon before bursting dramatically in the oven, oozing cheese everywhere. Those few small slits are crucial for releasing pressure and keeping your beautiful spiral intact.(See the next page below to continue…)