Gluten Free Stromboli

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.

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INGREDIENTS:

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
Olive Oil
Salt

DIRECTIONS:

Preheat your oven to 450º F .

stromboli2On 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.

stromboli3Brush 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.

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Gluten Free Pork Mozzarella

I was craving what all I can say is Chicken Parmigiana, but of course I can’t have chicken and well I was all out of parmesan cheese. Regardless of my predicament I decided I was going to make something similar. I was defrosting a pork shoulder roast, sliced it up into 7 steaks and began the process of making a Gluten Free Pork Mozzarella. My Italian grandmother (rest in peace) would be proud of my off the cuff Italian dinner tonight.

PorkMozzarella

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