Am I the only one who noticed at the 9:04 mark, she grabs the "hot pan" with her left hand all the while holding it with a towel in her right? Good recipe tho, just wanted to point that out, which was odd, jus sayin.
It is actually better that way, as it fully sets up after the cooking and will not squish out the sides when you bite it.. 10-15 mins cool time is not really enough, but no one lets the initial loaf cool proper as that smell just draws everyone to eat it.. lol but reheated after refrigeration does not seem to turn it back into the gooey mess that the initial hot cooked loaf becomes if you cut it too early.. I normally make a few of them at a time and refrigerate them in a ziploc after slicing and just reheat portions as i need.. :)
Way too much meat and cheese. Better to use a baking sheet with edges instead of a flat cookie sheet. Never cut on metal. Always a good idea to vent the top.
Thanks for sharing! We love this ratio of meat and cheese (as do thousands of followers) but you can use less if you like. Also, I like to use a cookie sheet so the dough gets golden all the way around. A baking sheet with edges keeps the sides a little lighter than I like. And you can totally vent the top, but it's not imperative.
@@TheSuburbanSoapbox I will continue to use less meat and cheese while my rimmed baking sheet prevents liquids from dripping onto the base of my oven. I will also continue to use a cutting board because metal shards aren't good for me. 😬
Looks absolutely delicious !🤤 I’m making this for dinner tonight. Tfs. Have a wonderful day.🤗
Thank you!
@@TheSuburbanSoapbox my husband and I ABSOLUTELY LOVED IT. You’re welcome.😊
Thank you for the rolling explanation. It does take forever to flatten the dough
Yes it does!
This looks so easyyyy
It is so easy!
I noticed you didn’t pinch and seal the seam under bottom. Will it seal itself when baking or come open.? I want to make this soon. TY
It won't open up because you place it seam side down.
Where can I find the pizza seasoning? Sorry, couldn’t make it out
Grabs both halves and runs, sorry your dog ate it. heehee. :)
😁
That is one meaty Stromboli! Love it!
Thank you so much!
Looks delicious
It was!
making tonight TY
Love it!
Am I the only one who noticed at the 9:04 mark, she grabs the "hot pan" with her left hand all the while holding it with a towel in her right? Good recipe tho, just wanted to point that out, which was odd, jus sayin.
I burn myself….a lot.
Would I be able to prepare this in the evening, refrigerate, in the morning bake for the office potluck?
Yes, you can definitely prep it ahead of time!
It is actually better that way, as it fully sets up after the cooking and will not squish out the sides when you bite it.. 10-15 mins cool time is not really enough, but no one lets the initial loaf cool proper as that smell just draws everyone to eat it.. lol but reheated after refrigeration does not seem to turn it back into the gooey mess that the initial hot cooked loaf becomes if you cut it too early.. I normally make a few of them at a time and refrigerate them in a ziploc after slicing and just reheat portions as i need.. :)
Interesting
We pronounce capicola as gabbagool
Ha ha ha ha!!!! Like the Sopranos!
Hi, what is the Italian seasoning you created for this recipe pls?
I made it! It's pizza seasoning, here's a link to that recipe: thesuburbansoapbox.com/homemade-pizza-seasoning-recipe/
Nice
Thank you!
♥️
😋 yum
It was!
Wow, call your cardiologists before eating that!!!! Haha
Ha ha ha!!! Only call if you’re planning to eat this several times a week. Otherwise, I think you’ll be ok. 😉
No sauce?
No.
hummmmmm
Thanks!
@@TheSuburbanSoapbox good week to you Kellie and kiss
Pre-made doe dam it hahaha.
You can make my homemade pizza dough or use your favorite ready made dough. Still bomb!
hot ham lol
😆
Way too much meat and cheese. Better to use a baking sheet with edges instead of a flat cookie sheet. Never cut on metal. Always a good idea to vent the top.
Thanks for sharing! We love this ratio of meat and cheese (as do thousands of followers) but you can use less if you like. Also, I like to use a cookie sheet so the dough gets golden all the way around. A baking sheet with edges keeps the sides a little lighter than I like. And you can totally vent the top, but it's not imperative.
@@TheSuburbanSoapbox I will continue to use less meat and cheese while my rimmed baking sheet prevents liquids from dripping onto the base of my oven. I will also continue to use a cutting board because metal shards aren't good for me. 😬
Looks awesome
@@jimwills290 hahaahaha legend
@TheSuburbanSoapbox
The way you did it is perfectly fine with me too 👍.
Music is too loud and irritating.
I'm working on this, newer videos should have better volume levels
Ooooops stromboli is American not Italian
True but it’s Italian American here. You only see it in Italian restaurants in the US.