准备

Shape and fill the stromboli:

• 将面团从冰箱中取出。将面团分成一半，然后将一块返回冰箱（或按照面团食谱中的指示将其冷冻）。用面粉或米橙轻轻地将工作表面除尘，然后将另一片面团转移到工作表面。用面粉将面团粉到面团中，然后用指尖将其压成矩形。将面团从面团的中心到四个角，然后到四个侧面的每个侧面，以均匀到矩形，直到它为1/8至1/4英寸厚。它应该长约11英寸，宽14英寸，宽阔的一侧面对您。根据需要使用更多的除尘面粉。用马苏里拉奶酪和其他馅料（或填充物）覆盖面团矩形的表面，留下1英寸的边框。将stromboli从底部紧密均匀地滚动到顶部，用手指或拇指紧紧缝合接缝。还将两端捏住，然后将它们塞在面包下。 Carefully lift the long loaf and put it seam side down on a baking sheet lined with parchment. Brush the top of the loaf with olive oil and loosely cover the pan with plastic wrap.
• 在室温下将面包放置约1-1/2小时。面团不会太多，但在准备烘烤时会显示出扩展的迹象。

Bake the stromboli:

• Heat the oven to 400ºF (350ºF if using convection). When ready to bake, brush the dough again with olive oil and cut three or four steam vents crosswise into the stromboli with a sharp paring knife, cutting all the way down through the filling to release any air pockets. Bake until the crust turns a rich golden brown, 20 to 30 minutes, rotating the pan after the first 10 minutes for even baking. Let cool for at least 5 minutes before slicing and serving with the heated tomato sauce on the side for dipping.

代替another soft melting cheese for the mozzarella, such as Monterey Jack, provolone, Gouda, smoked mozzarella, or smoked Gouda.