I made these two stromboli with dough left over from making a pizza - I always make enough pizza dough for three pizza, but this time I decided that I wanted to make something easily portable for lunches with the left over dough. I've made several variations of calzone with good success but was intrigued with the idea of making stromboli, since it reminded me of Greek dishes make with phyllo dough and also of Austrian strudel.

I rolled the dough out to the thickness that I would use for a thin crust pizza, somewhat similar to the one I had made the day before. Then I added the filling ingredients, in the proportions that I thought were appropriate for the amount of dough. However, in the end, it appears that the dough was too thin, and it ruptured on its side.

After it cooled and I sliced it, it seemed to be pretty much what I wanted to accomplish - except for the mess. The first dough I rolled lengthwise, and I ended up with a flap of dough which I folded over onto the top, somewhat like a cap. I would have tucked it under, but there was too much of it. The second dough I rolled up at the short end, which made a fatter and more oval shaped roll, and this cause more of a problem with rupturing. I think the longer and thinner roll is better, and it is easier to slice as well. This is supposed to be good cold, but I think it will be better if reheated.

Here's something similar that I made for a picnic, but I don't know what it should be called.