Recipe: Stromboli, Gluten-Free and Low Carb

Dear Reader

This is a variation on my calzone recipe. Basically a stromboli is a rolled calzone. And that’s what this is — my calzone dough rolled out, topped, rolled up, and baked. Cut it into slices and you’ve got a yummy main dish or appetizer.

Ingredients/Supplies:

Gluten-free calzone dough

Toppings of choice (suggestions include slices of ham with shredded cheddar, pepperoni with shredded mozzarella, slices of turkey and swiss)

Parchment Paper

Wax Paper

Cookie sheets

Directions:

  • Make the calzone dough according to recipe instructions.
  • Place empty cookie sheet or pizza stone on oven and preheat to 450.
  • While the oven is heating, put out a piece of parchment paper that will fit on the sheet or stone. Divide dough into thirds. Taking one section at a time, press it onto the parchment paper, place wax paper on top and roll flat into a rectangle about 4″x10″. Carefully lift off wax paper.
Roll the dough out between the parchment and wax paper.

Roll the dough out between the parchment and wax paper.

  • Top with your favorite toppings, placing them at least 1″ from each edge.
Add your favorite toppings -- but don't let them get too close to the edge.

Add your favorite toppings — but don’t let them get too close to the edge.

  • Roll up the dough along the long edge. Press dough together along all edges to seal.
Roll up and press to seal.

Roll up and press to seal.

  • Repeat with remaining portions of dough.
  • When over in preheated, take the whole piece of parchment with the strombolis on it and place it on the preheated cookie sheet or stone.
  • Bake for 25 minutes until the dough is lightly browned.
They're done when they are lightly browned.

They’re done when they are lightly browned.

  • Remove from oven and allow to cool 10 minutes before cutting.
Yum!

Yum!

Enjoy!

Nebby

 

 

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