I got brave and attempted a stromboli-like piece of food for dinner last night. This is a double challenge because I made it both gluten and nightshade free, so no wheat, no tomatoes, no peppers.
I used my version of the pizza crust recipe from Living Without Magazine and rolled it out on top of a sheet of parchment, liberally floured with sweet rice flour. Then I built the stromboli by layering my no-mato sauce (recipe to come!!!), mozzarella cheese, salami, sauteed onions and garlic, more cheese, then rolled it up in the parchment to keep its form (fillings are up to you–I overstuffed mine and had a “blowout” in the oven). I baked it for 10 minutes at 425F rolled up, then cut open the paper and misted with olive oil and finished it off for 15 minutes before pulling it out to serve. It was amazing!
Step 1: Roll out dough.
Step 2: Once rolled out, get ready to add the no-mato sauce.
Step 3: First layer of mozz on top of the no-mato sauce.
Step 4: Layer on the salami. Be generous.
Step 5: Now’s the time for the sauteed onions and garlic.
Step 6: More mozz is a must!
Step 7: Start rolling the ends – careful, the dough is very delicate!
Step 8: Roll it all up in the parchment like a burrito, to bake in the oven. Wrap it tight and even give it a little squeeze to form it well.
Step 9: After 10 mins, pull out and cut open the top, mist with olive oil, and put it back in the oven for 15 more minutes.
Step 10: Take out of the oven, unwrap, and cut up to serve! May not be gorgeous, but it is DELICIOUS!!!
Wow, this looks amazing! Not sure if this will work with dairy free cheese and pork free salami (Beef Cervelat) but based on those photos I may just give it a try!
I can guarantee you it’s delicious – plus I pretty much think any time you take a bread-like product and stuff it with pizza-like ingredients, it’s going to taste delicious! Let me know how it comes out!