- homemade tomato basil sauce
- diced tomato-basil sausage
- Daiya (lots- don't be shy)
- sauteed onions and peppers
Then I rolled. The boli kind of stretched as I did, so there was no time or extra hands to slow down enough for fancy folding. Luckily, it wasn't necessary; the ends inexplicably self-sealed into neatly rounded pockets. However, the actual bulk of the boli grew so much during the manipulation that I had to simultaneously roll and slide so that the extra long boli would
|It would seem that my frantic fingertip tracks in the oil tell the tale.|
I'm not sure why, but the interior view looked more like I had just folded the dough over top; there was none of the dough/topping swirl that most stromboli boast. However, the taste was phenomenal.
The only thing I'd do differently would be to separate the dough in order to make 2 smaller, tightly rolled and overall more controllable stromboli- instead of one unwieldy monster. But as far as taste is concerned: no complaints.