‘stromboli’

stromboli

2 replies »

  1. Very glad I found your site Anthony. I made your Stromboli and the family loved it. I tweaked it a bit using Antimo Caputo flour (from Italy) for a pizza dough, then adding some ricotta cheese and grated Parmesan along with some sesame seed topping after the egg wash. Otherwise it was yours to the letter. Thank you for helping to keep the Italian heritage we share, alive for the next generation.

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