A stromboli, filled with meats, cheese and even vegetables, is reminiscent of a calzone or baked sub sandwich. Raw bread dough is wrapped around the delectable filling and baked until the bread becomes golden brown and the filling is piping hot. Making a stromboli can be time-consuming, but cooking is simple once the loaf is prepared. Making several strombolis in advance and freezing them supplies a quick meal that tastes like it took all day to prepare.
Prepare the stromboli using your preferred recipe then pinch the dough together at the seams. Do not cut steam slits in the stromboli roll before freezing.
Tear off a sheet of freezer-duty aluminum foil that is large enough to completely wrap the stromboli. Sprinkle a thin dusting of flour on the foil so the dough doesn't stick.
Set the stromboli on top the prepared foil and wrap it tightly. Fold over the ends of the foil so the dough is not exposed to air.
Place the wrapped stromboli in a freezer-safe ziptop storage bag. Push out the excess air and seal. Alternatively, wrap the stromboli tightly in a layer of plastic freezer wrap.
Freeze the stromboli immediately in a 0-degree Fahrenheit freezer. Store the stromboli for up to one month.
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- Thaw frozen stromboli for 24 hours in a 35 to 45 F refrigerator before baking it as directed in your recipe. Cut slits for the steam to escape immediately before baking. Do not thaw at room temperature.
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.
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