Thanks for Cheryls stromboli video! It was very helpful. What kind of pan do you bake your stromboli in? I used that Lloyd's pan and somehow the cheese must have boiled out the top and down through the holes in the Lloyd's pan. That made a heck of a mess on the deck. The bottom of the stromboli didn't get any of the cheese though. I really didn't understand how that happened. I have different pans I can try. Also what do you brush your stromboli with to give it that nice golden color? Your stromboli looks fantastic.
Norma, I always place my stromboli on parchment paper for baking. The pic shows a fresh parchment paper after I baked it just for the sake of a nice photo. I use a round perforated aluminum pizza pan for the bake. Brushed with egg wash with a bit of water mixed in.
I bake at 375 deg F for 15 mins on middle rack, then apply a second coat of egg wash, and bake an additional 15 minutes or until it's golden brown.
After baked, I sprinkled some hot pepper flakes.
Ok with all that said, my stromboli looks nice on the outside, and it tastes great too, but if you cut it open you will see that the mozzarella cheese seems to dissolve into the other ingredients & dough. Maybe I'm baking at too high a temp? I like to see all that delicious white cheese as I do when I purchase a stromboli at my local pizzeria. I've tried adding more mozz cheese, but it's always the same problem.
What do you think Norma? Perhaps I should bake at a lower temp (325 F) for 20 minutes, apply the second coat of egg wash, and bake at a higher temp (400 F) for just 10 min more to get the browning, without over-baking the insides.