GF Stromboli

Posted on by sorellasenzaglutine

Since going gluten free over 4 years ago, I have found some GF frozen pizzas and even some go to pizza dough mixes that I enjoy, but never a stromboli.  Recently, with the aid of Bob’s Red Mill GF Pizza Dough mix, I attempted my first stromboli, with mouth-watering results.

First, make your dough whether from a mix or from scratch.  On a well floured surface roll the dough into a 9” x 6” rectangle of equal thickness.  My rectangle was not perfect as my dough was overly sticky, but it all eventually worked.  To counteract the stickiness of the dough, I slowly added some all-purpose GF flour in small increments as needed until the dough was workable.

Calzone-Dough

Leaving an approximately 1” border, add cheese and fillings.  We used shredded mozzarella, cheddar, and parmesan cheese and both pepperoni and salami.  For a first stromboli we figured we should really go for it and include as many delicious elements as possible.

Next roll the dough and fillings jelly roll style, folding under the ends.  Place it on the baking sheet seam down.  GF dough can be fragile, so roll slowly and carefully.  My dough tore in a couple of places while rolling, but it worked out in the end.  If there is a tear on the top of the stromboli, you can patch with extra dough from the ends.

Calzone-Pre-Oven

Bake at 375 degrees for approximately 35 minutes or until golden brown.  Cut approximately 1-1 & 1/2” slices.

Serve with a side of sauce for dipping and enjoy!

Calzone-Completed

In the future I would like to try a spinach and chicken or a veggie stromboli.

What do you put in your strombolis?


 

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