August 11th, 2014
Recipes and Food Styling by Signe Langford
Preheat oven to 450 ͦF
Line a large cookie sheet with parchment.
Unwrap the dough onto a lightly floured counter; using a large knife, cut the ball in half. Cut each half in half again. And each piece in half once more. You will have 8 equal pieces.
Lightly flour a rolling pin and roll out each piece into about a 6-inch round or oblong; not too thin, about 1/4-inch is good.
Visually divide the rolled pizza dough in two. To one half, add about 2 tbsp. of sauce, about 2 tbsp. cheese and your choice of toppings to one side.
When ready to close up the dough, dip a finger into the water, and moisten one edge of the dough. Fold over the empty side of dough, and press down or pinch to seal the edges together. The water will act like glue.
In a small bowl, using a fork, beat the egg and oil together well.
Gently lift each half-moon Stromboli onto the cookie sheet, then, using a pastry brush, brush each liberally with the egg-oil wash. Sprinkle with a few grains of salt.
Using the tip of a sharp knife, poke one tiny hole in the top of each to let the steam escape during baking.
Bake for 15- 20 minutes or until golden.