Stromboli

I used the same ingredients but a different method to see if it would get cooked a little better. I will let you know how it goes.

I rolled out the dough and put the toppings in the center third. On each of the side flaps I cut strips about 1" wide.


Then, I folded a bit over the top and then braided, just alternated the strips.

This is how it looked when finished.

And just to be fancy, when it was on the pan I sprayed it with cooking spray and sprinkled some cheese on top.

UPDATE - turned out great!!! 350 for 35 min, and it had no goo and was delicious!!

I have also tried one with shredded chicken, green chilis and cheese. It was pretty good too.
Here is the recipe for that...

Chicken Verde Loaf

and just for you K for memory sake or something...

Runzas


The Rhodes Site has a Ham and Cheese Stromboli too. The directions are below. It rolls it up, but cooks with foil on for some of the time. Wonder if that would help too.

On a lightly floured surface, roll dough into an 18x12-inch rectangle. Layer dough with Swiss cheese, ham, cheddar cheese, mozzarella cheese and broccoli to within 1-inch of edges. Sprinkle with garlic powder, basil and pepper. Roll up jelly-roll style, starting with a long side. Seal seams and ends. Place seam side down on a large, sprayed baking sheet. Make 1/4-inch deep diagonal slits, about every 1 1/2-inches, with a sharp serrated knife, if desired. Dust top with flour. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20 minutes. Cover loosely with foil and bake an additional 20 minutes. Let stand 10 minutes before slicing.