What is that yellow liquid? Did you put an egg wash on the inside? Also, not thin crust dough, stromboli is better with a thicker crust. Of course, you might have realized that by now.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."