Andolini's Traditional Stromboli
Green bell peppers
Tips for Stromboli, directions:
Keys to great Stromboli include a good crust. Make your own dough or buy it from Andolini's and don't overwork it. Start out like you would with a pizza, pushing out the dough to a circle. Don't use a rolling pin - it kills the “airiness” of the dough.
Use fresh ingredients and include what you like - whatever you're hungry for. Layer them on on side, so you can fold the crust over them after the filling. Not including sauce on the inside helps keep your Stromboli from getting soggy or overly messy.
We recommend grating your own cheese, you really can taste the difference.
Once all the ingredients you want are inside, fold over your crust, crimp the edges to seal, slice a few “steam vents” in the top, and, if you want, gently drizzle some olive oil over the top.
Place on a pizza stone or a baking sheet in a pre-heated oven (at least 450 degrees F, hotter if your oven will go higher), and bake it long enough to turn the crust a nice golden brown.