Preparation

塑造并填充stromboli：

• Take the dough out of the refrigerator. Divide the dough in half and return one piece to the refrigerator (or freeze it as directed in the dough recipe). Dust a work surface lightly with flour or semolina and transfer the other piece of dough to the work surface. Dust the dough with flour and press it into a rectangle with your fingertips. Roll the dough into a larger rectangle, working from the center of the dough to each of the four corners and then to each of the four sides to even out the rectangle, until it is 1/8 to 1/4 inch thick. It should be approximately 11 inches long and 14 inches wide, with the wide side facing you. Use more dusting flour as needed. Cover the surface of a dough rectangle with the mozzarella and other filling (or fillings), leaving a 1-inch border. Tightly and evenly roll the stromboli from the bottom to the top, pinching the seam tightly closed with fingers or thumbs. Also pinch the two ends closed and tuck them under the loaf. 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.
• Leave the loaf at room temperature for about 1-1/2 hours. The dough won’t rise very much but will just be showing signs of expansion by the time it’s ready to be baked.

烘烤stromboli：

• 将烤箱加热到400ºF（如果使用对流，则为350ºF）。准备烘烤时，用橄榄油再次刷面团，并用一把锋利的削皮刀将三或四个蒸汽通风口切入stromboli，一直穿过馅料，以释放任何空气口袋。烘烤，直到面包壳变成20至30分钟的浓郁的金黄色，在前10分钟后旋转锅，以进行烘烤。在切片之前冷却至少5分钟，然后将其与加热的番茄酱放在侧面进行浸入。

Substitute马苏里拉奶酪的另一种柔软的融化奶酪，例如蒙特雷·杰克，普罗卧龙，焦糖，烟熏马苏里拉奶酪或烟熏糖。