OT: Need help making stromboil!

So last night I rolled out my thawed out frozen bread dough, layered on the ham, salami, pepperoni, provolone, italian seasonings and a little bit of sauce. I rolled it up and tucked the seam on the bottom. I was planning to bake for 30 mins then freeze so that when I take them out I could just bake for 30 mins again and they would be ready to go.

Good plan until the bread did not stay sealed and it came apart on the seam! I was so frustrated. I put it in the freezer anyway. My question is, do you think I can bake it for 30 mins and it will be ok? Is there any way to "fix" the hole?

Thu. Nov 9, 11:46am

The seam came apart during the first session of baking? You could try enclosing the whole thing in another thin layer of dough before you do the second baking.

Thursday, November 9, 2006, 12:36 PM

i would try baking them all the way though, letting them cool completely and then freezing. i use toothpicks to keep things closed while they bake. i've frozen homemade calzones that way a bunch of times-let defrost in the fridge or on the stove for a few hours and then pop in the broiler for a few minutes to give it that crunch again! mmmmm!

Thursday, November 9, 2006, 1:57 PM

try brushing some beaten egg onto the areas of the dough that you want to stick together. this will be a nominal amount and will not change the flavor or presentation.

Thursday, November 9, 2006, 2:11 PM

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