Rolling Stromboli involves a simple yet crucial process to ensure the fillings are enclosed in the dough properly. Here's a step-by-step guide: Prepare Dough: Roll out your Stromboli dough out onto parchment paper into a large rectangle, about 10 by 14 inches. Add Fillings: Layer your chosen fillings evenly over the entire surface of the dough, leaving a small border along the edges to facilitate sealing. Add Egg Wash: Brush the plain border of dough with the egg wash. Rolling: Starting from one of the longer sides, tightly roll the dough and fillings into a log shape. Use both hands to guide the roll and keep it compact. Seal Edges: Once rolled, pinch the edges of the dough to seal them. Brush with Egg Wash: Brush the entire Stromboli with egg wash. Add slits: Gently cut slits in the top of the dough every 1-2 inches with a knife. This helps the steam escape during baking and adds a decorative touch. Add Parmesan: Sprinkle with freshly grated Parmesan and lightly sprinkle with garlic salt. Place on Baking Sheet: Carefully transfer the rolled Stromboli pizza onto a baking sheet with the seam side facing down.