Here is my first attempt at an egged stromboli. Gotta say it worked out really well, better than any of our local pizza joints. I used the publix pizza dough and cooked them at 450 for about 18 minutes on a pizza stone a top a plate setter. I would really like to try them at higher temps, but cannot cook at higher temps with this setup without frying the gasket.
Sorry for the bad photos. My 'boli had banana peppers, green peppers, moz, parm, provolone and crumbled "fattie", the misses went with broccoli, garlic and banana peppers.
We'll definitely being doing these again.