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I bake my stromboli on a pizza stone but alternatively, you could bake the stromboli on a parchment lined cookie sheet at 375 degrees F.
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Preheat a pizza stone in a 450 degree F oven for ½ hour.
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Add the filling to the Stromboli, layering the filling ingredients down the centre line of the dough.
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Olives make tasty additions if you like. Dijon mustard or garlic oil brushed on the dough is also very good. You can also brush a little milk or an egg wash over the Stromboli and sprinkle with freshly grated parmesan cheese and/or fresh chopped herbs.
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Bring the edges of the dough to the centre of the Stromboli, covering the filling.
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Pinch the dough edges and ends together to seal. Gently roll the entire Stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom.
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Cut 3 one inch slits, evenly spaced, in the top of the Stromboli dough for venting. Shake the peel to make sure the Stromboli moves freely on the cornmeal.
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Slide the Stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
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Bake for 15-20 minutes until the top is evenly golden brown. Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.