How to Roll Out Stromboli Dough

The stromboli--a sandwich-like variation of pizza--is rooted in Italian cuisine. Consisting of a "bready" dough, tomato sauce and various fillings, the stromboli is quick and easy to prepare. Learn how to properly roll out stromboli dough for an even crust.

Difficulty: Easy

Instructions

1. Separate chilled dough into equal parts and shape into balls of the same size.

2. Place a ball of dough on a floured surface. Pat the dough evenly with your hand. Flip the dough over and pat it once more. Take a floured rolling pin and work the dough in an even, circular pattern.

3. Stretch the dough into a rectangular shape with your hands. The dough should be approximately one quarter of an inch thick. Season the dough with optional spices before you add toppings.

4. Roll out the remaining dough balls and shape them into rectangles. Add sauce to the dough and leave a one-inch perimeter with no sauce. Place toppings on the sauce and flip the dough so the sides touch. Pinch the sides together to seal the stromboli.

Tips & Warnings

• Flour your rolling pin when you roll out stromboli dough to keep the dough from sticking to the rolling pin. If you don't have a rolling pin, use another cylindrical object--like a drinking glass--to roll out the stromboli dough.
• Chill the stromboli dough thoroughly. Firm stromboli dough rolls out more evenly and more easily than room temperature dough.
• Stromboli dough that is rolled out too thinly may tear when folded over. Ensure that the dough is thick and even enough in order to prevent tears in the dough.

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