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A small stromboli will take about 10 minutes to cook, while a large stromboli will take about 20 minutes to cook. To cook a stromboli from Giant, preheat the oven to 350 degrees Fahrenheit. Cut the stromboli into slices, and place the slices on a baking sheet. Bake the stromboli for 10 to 20 minutes, or until it is golden brown and cooked through.
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To make a stromboli, start by preheating the oven to 400 degrees Fahrenheit. Then, roll out the dough on a lightly floured surface. Next, spread the fillings evenly over the dough, and then roll it up into a log shape. Place the stromboli on a baking sheet, and then bake for 20 minutes or until the dough is golden brown.
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Preheat oven to 375 degrees F. Lightly flour a sheet of parchment paper, then roll out your ball of dough into a 12 x 14 inch rectangle. Start to layer the meat and cheese until it is used up, leaving a 1 1/2 inch border clear around the rectangle. Brush the edge of the dough with the egg wash, then roll up the stromboli from the long edge as.
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Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside. In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes.
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Brush each stromboli with the remaining egg wash. Step. 5 Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough on each stromboli. Sprinkle garlic salt and parmesan cheese evenly all over both. Step. 6 Bake for 25 to 30 minutes, until golden brown. Let rest for 10 minutes on the sheet tray.
If your stromboli burns before the inside is baked, your oven may run
Instructions. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray. Spread pizza dough out on baking sheet to be approximately 10×16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges.
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Preheat your oven to 350 degrees Fahrenheit. 2. Cut a sheet of parchment paper to the size of your stromboli. Place the stromboli on the parchment paper, then roll it up so that the dough is completely covered. 3. Place the stromboli in a baking dish and bake for 25-30 minutes, or until the dough is golden brown. 4.
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Instructions. Preheat your oven to 500° and line a rimmed sheet pan with parchment paper. On a floured surface roll the dough out to a large rectangle. Spoon 1/2 cup pizza sauce and spread over the pizza dough leaving an 1/2 inch border on three sides and a 2-inch border on the longer side.
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The secret to perfectly cooked stromboli lies in getting the baking temperature and time right. Preheat your oven to 400°F and bake the stromboli for about 20-25 minutes or until the crust turns golden brown. Keep an eye on it, as cooking times may vary depending on the thickness of the dough and the fillings used.
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Stir to combine. Add the warm water/yeast mixture and olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl. Dust your hands with flour and knead the dough in the bowl for 3-5 minutes.
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Brush the top of the dough with the egg wash. Next, sprinkle with freshly grated parmesan cheese, and then evenly sprinkle the garlic powder over the top. Gently make shallow diagonal cuts into the top every 2 inches. Bake the stromboli at 375 for 25-30 minutes, until the top is golden brown.
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Medium frozen stromboli (about 8 inches long): 30-35 minutes. Large frozen stromboli (about 10 inches long): 35-40 minutes. Check for doneness: After reaching the recommended cooking time, check if the stromboli is cooked thoroughly. The crust should turn golden brown, and the filling should be hot and bubbly.
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Brush egg wash all over stromboli. Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.
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Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top.
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Preheat the oven to 375°F and set an oven rack in the middle position. Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register.
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Preheat the oven to 400°F. Line a baking sheet with parchment paper and spritz with nonstick cooking spray. Spread the pizza dough onto the lined baking sheet, and stretch or roll into a 14" x 10" rectangle. Line the dough with pepperoni, leaving 1-2" along the edges. Slather the pizza sauce over the pepperoni.
