Not too shabby! To correct for the streaking on the top, try brushing the entire top and sides with a light coating of olive oil just before you place it in the oven. For a little extra pazzaz you might try sprinkling the top with a little shredded Parmesan cheese too just before you place it in the oven. You can also experiment with different types of cheese in the Stromboli too. My own personal favorite is a 50/50 mix of whole milk Mozzarella and creamy Ricotta. The Mozzarella helps to bind the Ricotta so it isn't so runny when hot. Also be sure to try things like fresh basil, or sundried tomatoes mixed in with the cheese. I also like to think outside of the box with a breakfast Stromboli filled with scrambled egg, sauteed onion, mushrooms, toasted bacon bits, breakfast sausage, and fresh tomato. For the cheese I like to use a blend of Ricotta and sharp cheddar. I hope this gives you some more ideas and motivation to continue your experimenting.
Tom Lehmann/The Dough Doctor