Not too long ago I was at the Grocery Outlet and came across a Gluten Free Pie Crust by Silly Zak’s in the frozen section and the first thing that came to mind was Quiche!! So I made 2 Gluten Free Ham & Swiss Quiches and literally had eaten it every day for breakfast since I LOVE IT SO MUCH!!
Yeah the crust was that good that I had to go back to the store and buy a few more to keep in the freezer.
Nevertheless… this quiche was nice and fluffy, the crust was sweet and flaky and the egg, ham and swiss were oh so yummy!
I always seem to have at least a 100 eggs in my garage refrigerator at all times. When I am bored or don’t know what to make for dinner I tend to gravitate towards using up the eggs and making breakfast as our dinner.
This time I decided to make a breakfast pizza. My brother made it for me once and I really enjoyed it. So this time I decided to make one for my family. While I can’t truly remember what my brother topped his pizza with — I just scoured the fridge and went from there for my breakfast pizzas.
I found slices of ham, spinach, and wonderful onions and tomatoes from my garden. I couldn’t wait to get started!!
Last night I made Stromboli for dinner. Is a type of turnover filled with various cheeses, typically mozzarella, Italian meats and / or vegetables. The dough traditionally used is Italian bread dough or pizza dough that is rolled into a cylindrical shape and then baked. For mine, the dough was a little sticky and I didn’t get that perfect cylindrical shape. Nevertheless, it came out really tasty.
Homemade Pizza Dough ( I used Hodgson mill gluten free pizza crust mix )
Mozzarella Cheese, grated
6 slices Provolone Cheese
8 Ham slices
1/2 cup Turkey Italian Sausage, crumbled
3 tablespoons freshly grated Parmesan Cheese
4 ounce can of mushrooms
Preheat your oven to 450º F .
On a lightly floured sandstone used roll the dough out to a large rectangle.
Sprinkle the Parmesan Cheese over 3/4 of the pizza dough leaving borders on all sides of the dough.
Layer your Provolone Cheese, Ham, Sausage and Mushrooms, then top with the shredded Mozzarella Cheese.
Fold over the sides then roll the dough 1/3 of the way. Grab the other side of the parchment and fold it over the rest of the way. Position the Stromboli seam-side down.
Brush the entire roll with olive oil and make diagonal slits for venting. Sprinkle with salt and bake for 25 minutes or until golden brown.
Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.
Serve with pizza sauce for dunking.