Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.
Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double its size, takes about 30 minutes to an hour depending on the weather.
For Step by Step Directions on how to shape the Stromboli, please click HERE.
Once ready, punch down the dough and then roll it out into a 10"x16" rectangle of about quarter inch thickness.
Spread the pizza sauce (recipe HERE) all over the rectangle, leaving about an inch border all around the edges.
Add the filling (I used THIS one, plus some of THESE extra toppings), drizzle a bit of ketchup and scatter some cheese over it. Try not to over fill because this rectangle will be rolled up like a swiss roll with the filling inside, and if it is too full it might trouble during rolling.
Starting from the side closest to you (one of the longer sides), gently roll the rectangle to the end, like a swiss roll log. Gently lift and place this on a greased baking tray. Then while on the tray bring the two ends of the roll together so it looks like a tyre/wheel or circle. Pinch the two ends together gently. So now you have a round roll.
Using a SHARP knife, make slits in the tube, all around. Don't cut the dough all the way through otherwise the stromboli will fall apart. Just cut through the layers without touching the bottom layer. Then gently 'fan' out or spread the circle so it stretches out slightly. This will ensure that the heat gets a chance to go all the way into the Stromboli making sure it cooks through to the inside. Allow the stromboli to rest on the tray for about 20-30 minutes.
Pre-heat the oven at 180 C.
While the oven is heating, brush an egg yolk beaten with 1 tbsp. milk all over the stromboli.
Bake in the pre-heated oven for about 25-30 minutes, or until it's golden and cooked through. Remove very gently onto a wire rack to cool. Keep the stromboli loosely covered with a light kitchen towel.
Let it rest for some minutes before slicing to give the cheese time to set and cool slightly inside.
Slice into segments, serve and enjoy! :)