Golden Crab and Shrimp Seafood Stromboli Roll

Ingredients

• 1 lb store-bought or homemade pizza dough
• 1 tbsp olive oil, for brushing
• 1 egg, beaten, for egg wash
• 8 oz shrimp, peeled, deveined, and chopped into bite-sized pieces
• 6 oz crab meat, imitation or lump crab meat, drained
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp Old Bay seasoning or Cajun blend
• 1/4 cup cream cheese, softened
• 1/4 cup heavy cream
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Prepare the CrustHeat the oven to 400°F and line a large baking sheet with parchment paper. Roll the pizza dough on a lightly floured surface into a broad rectangle about 1/4 inch thick.Cue: The dough should be even and thin enough to roll, but not so thin that it tears when filled.

2. 2

   Cook the ShellfishWarm the butter in a skillet over medium heat and briefly cook the garlic until fragrant. Add the chopped shrimp for 2 to 3 minutes, just until pink, then take the pan off the heat and gently fold in the crab meat with the Old Bay seasoning.Seafood cue: The shrimp should look pink, opaque, and lightly curled. Avoid cooking until tightly curled, which can make shrimp rubbery.

3. 3

   Build the Creamy FillingStir the softened cream cheese and heavy cream together until smooth. Fold in the mozzarella, Parmesan, parsley, and warm seafood mixture until evenly combined without overmixing.Cue: The filling should be thick, creamy, and scoopable, not runny.

4. 4

   Form the RollSpread the filling across the dough, leaving a 1-inch edge clear. Tuck in the short sides, roll into a firm log, pinch the seam closed, and transfer it seam-side down to the prepared pan.Cue: Pinch the seam well so the creamy seafood filling stays tucked inside while baking.

5. 5

   Finish in the OvenCut 3 to 4 small steam vents across the top, then brush the surface with beaten egg and olive oil. Bake for 20 to 25 minutes until deeply golden and crisp, then rest for 5 to 10 minutes before slicing.Cue: The crust should be firm, glossy, and golden brown, and the filling should be hot and melted when sliced.