Italian Stromboli

Carefully roll the Stromboli lengthwise, making sure to tightly wrap it so the filling stays in place.

Pinch the seams and ends tightly to seal them. Fold any excess dough underneath the Stromboli to ensure it holds its shape.

5. Score and Top:
Using a serrated knife, score the top of the Stromboli a few times. This will allow steam to escape during baking, preventing it from bursting.

Brush the top of the Stromboli generously with the garlic butter mixture, making sure to cover it evenly.

6. Bake:
Bake the Stromboli according to the baking instructions on the pizza crust packaging (usually around 375°F or 190°C).

Bake until the crust is golden brown and the filling is hot and bubbly, typically 15-20 minutes.

7. Serve:
Once baked, remove the Stromboli from the oven and let it cool for a few minutes.

Slice into thick pieces and serve with a side of marinara sauce for dipping, if desired.

Serving and Storage Tips: