Cheese Stromboli

🛒 Ingredients

• Prepared Pizza Dough 100 g · 250 kcal
• Low-Moisture Mozzarella Cheese, shredded 50 g · 300 kcal
• Provolone Cheese, sliced 25 g · 350 kcal
• Ricotta Cheese, whole milk 38 g · 170 kcal
• Parmesan Cheese, grated 10 g · 400 kcal
• Garlic Powder 1 g · 332 kcal
• Dried Oregano 1 g · 265 kcal
• Large Egg 13 g · 70 kcal
• Olive Oil 3 g · 900 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Lightly flour a clean work surface and roll out the pizza dough into a large rectangle, about 30x40 cm (12x16 inches).
2. In a medium bowl, combine the shredded mozzarella, provolone, ricotta, grated Parmesan, garlic powder, and dried oregano. Mix until well combined.
3. Spread the cheese mixture evenly over the rolled-out dough, leaving a 2.5 cm (1 inch) border around the edges. Carefully roll the dough lengthwise into a tight log.
4. Pinch the seam of the rolled dough tightly to seal, then fold and crimp the ends to enclose the filling. Transfer the stromboli to a baking sheet lined with parchment paper, seam-side down.
5. In a small bowl, whisk the large egg with a tablespoon of water to create an egg wash. Brush the egg wash evenly over the entire surface of the stromboli, then make a few diagonal slits across the top for steam to escape.
6. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbling. If desired, brush with a little olive oil after baking for extra shine.
7. Allow the Cheese Stromboli to cool for 5-10 minutes before slicing and serving. This helps the cheese set and prevents it from oozing out too much.