- Roll the Stromboli longwise, beginning from the opposite side of the border you left open. Roll tightly but gently, using both hands to guide it into an even log. Once the seam meets the dough, pinch it firmly to seal, ensuring the filling remains contained during baking.
- Seal both ends of the Stromboli by pinching the dough together and folding any excess underneath. This helps prevent cheese from leaking out as it melts.
- Using a serrated knife, lightly score the top of the dough several times. These shallow cuts allow steam to escape, preventing the roll from ballooning or tearing as it bakes.
- Brush the entire surface generously with the garlic-Parmesan butter mixture, allowing the herbs and garlic to coat the dough for a flavorful, golden finish.
- Bake the Stromboli according to the instructions on the pizza crust packaging. The bake time is the same as for a regular pizza, though you will not par-bake the crust first. The Stromboli is finished when the exterior is deep golden, the dough feels firm to the touch, and you can see melted cheese bubbling near the scoring cuts.
Let the Stromboli rest for a few minutes before slicing to allow the melted cheese to settle. Serve warm. Although sauce is not baked inside, this Stromboli pairs beautifully with marinara or pizza sauce for dipping.
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