Stromboli

I made Stromboli for dinner tonight, based off this recipe. I was looking for a calzone recipe originally, then stromboli fever hit me. They're really similar food items, just the calzone is a pocket, whereas you roll up a stromboli.

I used our favorite pizza crust recipe, Jay's Signature Pizza Crust, which is big enough for two pizzas. I made a full recipe of the dough and split it in half to make two stromboli. I used roast beef, turkey, and ham since that's what lunch meat we had, plus monterrey jack, swiss, and parmesan cheeses. Ashlee actually liked it, so that was pleasantly surprising. Some other recipes I found called for italian sausage, onions, peppers, olives, mushrooms, etc.

Roll out the dough about 12" by 10"
Layer on the meat and cheese, leaving about an inch around the edge
Sprinkle on italian seasoning
Roll it up (starting from the skinnier edge)
Set it seam-side down on a pan sprinkled with corn meal.

Brush on egg white or olive oil and add poppy seeds, sesame seeds, garlic salt, parmesan, or whatever you feel like on top. You may add some decorative knife cuts if you'd like. (I did and it kind of split open and oozed out, which isn't actually a bad thing if you like crispy dripping cheese like I do.)

Bake on a pizza stone at 375 for about 35 minutes (or just on the pan if you don't have a stone).

Serve with marinara or spaghetti sauce to dip it in.