Hands-on Time: 30 minutes
Total Time: 2 hours 25 minutes (includes rising)
If you don't have time to make dough from scratch, you can use 1 pound of store-bought pizza dough instead.
First make the dough. Pour the water into a large bowl and stir in the sugar until it's dissolved. Sprinkle the yeast over the mixture, stir it briefly, then set it aside until foamy, about 5 to 10 minutes.
Add 1 1/2 cups of the flour, as well as the salt and the oil, and beat the mixture with a wooden spoon for 2 minutes. Gradually add the remaining flour, 1/4 cup at a time, until the mixture begins to pull away from the sides of the bowl and you can form it into a ball of dough that's firm enough to knead.
Turn the dough out onto a lightly floured surface. Knead it until it's smooth and elastic, about 8 to 10 minutes. If needed, add more flour to keep the dough from sticking to your work surface.
Transfer the dough to a large, oiled bowl and turn it until it's coated. Cover the bowl with plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
Heat the oven to 375°. Coat a large baking sheet with cooking spray or line it with parchment paper and set it aside. Punch down the dough.
On a lightly floured surface, roll it out into a 10- by 14-inch rectangle. Spread the cranberry sauce over the dough, leaving a 1-inch border. Layer on the turkey and scatter the stuffing on top.
Use a pastry brush to paint one long edge of the dough with the egg wash. Starting at the opposite long edge, roll the dough into a cylinder. Pinch together the seam, then pinch and tuck under each end.
Transfer the stromboli, with the seam down, to the prepared baking sheet. Brush it with egg wash, then bake it until golden brown and crusty, about 30 minutes. Let it cool for 10 minutes before slicing and serving.
Per serving (1 slice) Calories 305, Total Fat 5 g (8%), Saturated Fat 2 g (8%), Cholesterol 43 mg (14%), Sodium 483 mg (20%), Total Carbohydrate 52 g (17%), Fiber 2 g (7%), Sugars 10 g, Protein 12 g (24%)