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The rolling technique is crucial to achieving a perfect Stromboli. Wet the edges of the dough with water to help seal it well after rolling. Start from one end, rolling until it’s tightly secure, tucking in any extra filling as you go. Once rolled, place the seam side down on a baking sheet lined with parchment paper or lightly oiled to prevent sticking.
Finishing Touches
To enhance the appearance and flavor of the Stromboli, brush the top with an egg wash made from a cracked egg mixed with a little water for shine and color. Cut slits on top to allow steam to escape during baking, and if you desire, sprinkle with sesame seeds or grated cheese for added flavor.