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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Preheat oven to 400°F. Remove the pizza dough from the container, roll the dough out onto a floured worksurface, strech it slightly. Cut the dough lengthwise and across, so that there are 4 sections. Spread a spponful of cranberry sauce diagonally across each section of dough. Layer the turkey, stuffing and cheese diagonally across the sections of dough. Don't overstuff the stromboli or they won't wrap up! Wrap the two corner edges over the filling, so that the turkey mixture is running down the middle with some filling exposed at each end. Brush with EVOO then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.