I tried a Stromboli with a frozen dough ball. I never made a rolled Stromboli before, only something I call a Stromboli with about the same filling, but it is more like a Calzone. The dough was time defrosted the same way I did it before at one minute intervals for a total of three minutes. This time the dough wasn’t completely defrosted in the middle. It was kinda hard in the middle. I decided to try and use the dough that had some frost in the middle, to see if this would have any effect on the final product. I kept gently pressing on the center, on both sides of the dough, until the dough felt softer. I had no idea how breaking up these ice crystals were going to affect this dough. Since this dough does get bubbles in the skin, I really pressed the skin out a lot. Then I opened the dough into a rectangle.
The dressings that went on the skin were, 1950 Brand blend (part-skim mozzarella, provolone and white cheddar) Pepperoni, Genoa Salami, and Mortadella. The dough was then rolled up and pinched at the edges and where the dough ended on the skin. That part was put on the stone. I put slices across the Stromboli and then used a brushed egg wash over the entire top and sides.
The whole Stromboli looked about even when I was finished making it. It was baked at 400 degrees F. After ten minutes I looked at the Stromboli and it still looked even all over. About 15 minutes into the bake, two places on the top of the Stromboli started to develop bubbles. I quickly grabbed a fork and deflated them. As can be seen in the finished Stromboli, there are two spots, that had bubbles.
Norma
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