1 14 oz. dough ball
7 oz. shredded or diced mozzarella
8 slices of cooked meatball
1 pinch of salt
1-2 tsp. of Extra Virgin Olive Oil
1 pizza screen pan (pizza pan with holes in it), lightly greased with baking spray
Push out your dough on a lightly floured surface into a circle about the size of your pizza pan. Sprinkle the mozzarella cheese in a wide line down the middle of your circle.
Lay the meatball slices in a line on top of the cheese, keeping everything in a wide line about an inch away from the top and bottom of your circle and with several inches of dough to either side of the filling. Layer/fan the meatballs slightly over one another if you need to.
Sprinkle a pinch of salt over the toppings. Once filled, bring each side of the dough circle over the fillings, meeting in the middle. Pinch them together all along the seam. Flip the stromboli so the seam side is down. Pinch each ends of the two short ends to seal, trimming off any excess dough. Place the stromboli, seam side down, onto your pizza pan.
Drizzle top with olive oil, spreading over entire top surface. Using a sharp knife, cut 4 angled slits in the top of the stromboli to vent it for cooking. Bake in a preheated 450 degree oven until the crust is golden brown all over and the cheese is melted and bubbly, approximately 10-12 minutes.
Sprinkle finished stromboli with pecorino romano cheese if desired, and serve with warm marinara sauce for dipping.
Pro-tip: Keep your stromboli about the width of an average hand (4-5”) and do not overfill to ensure complete cooking of the dough.