Stromboli is a traditional Italian dish where savory meats and cheeses are baked inside an egg-washed, braided bread. Like any homemade bread, preparing and stuffing a Stromboli takes effort, and making multiple Stromboli is a practical solution for those pressed for time. Freezing your Stromboli isn't difficult, but ensuring optimal freshness means means properly freezing this tasty dish.
Things You'll Need
- Cookie tray
- Plastic cling wrap
- Aluminum foil
- Basting brush
Prepare your Stromboli as you would normally, but skip the egg wash. Egg wash becomes flaky when frozen and adheres poorly to frozen Stromboli bread. Instead, apply the egg wash after thawing the Stromboli.
Cut the Stromboli into two or three separate pieces. This allows you to monitor the freezing and thawing progress of the Stromboli interior.
Slide the Stromboli pieces into the freezer on a cookie tray. Freeze your Stromboli for three hours or until the center contents are completely frozen.
Wrap each Stromboli segment in plastic cling wrap. Expel the excess air by squeezing the plastic around the Stromboli before tucking the excess plastic underneath the loaf. Removing excess air seals the flavor and prevents freezer burn.
Wrap the Stromboli lengthwise using aluminum foil. Eliminate air pockets by pressing the foil into the corners and sides while wrapping. Fold and tuck the foil under either end. The aluminum foil offers another layer of protection against freezer burn and mold.
Tips & Warnings
- Remove the foil wrap and thaw your plastic-wrapped Stromboli in the refrigerator for 24 hours before baking. Keeping the plastic wrap on the Stromboli while thawing prevents the bread and interior from drying.
- Paint the egg wash over the thawed Stromboli bread immediately before baking with a basting brush. Bake your Stromboli dish in the oven at 350 degrees Fahrenheit for 20 to 30 minutes or until the top of the bread is golden brown.
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