Description
A delicious Stromboli filled with meats, cheese, and veggies, perfect for any occasion.
Ingredients
Scale
- 1 ¾ cup lukewarm water
- 4 tbsp whole psyllium husk
- 2 ½ cup + 1 tbsp gluten free all purpose flour blend
- 2 ¼ tsp quick yeast
- 2 tsp salt
- 1 tbsp sugar
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- 3 tbsp olive oil
- 1–2 cloves garlic, finely chopped
- 1 tbsp fresh parsley, chopped or 2 tsp dried
- 1 egg
- 1 tbsp grated parmesan cheese
- 1 tbsp water or milk
- 1 tbsp Italian herb seasoning
- ⅓ lb thinly sliced deli meats (ham, pepperoni, salami, mortadella, etc)
- 4 oz low moisture mozzarella cheese, sliced or shredded
- 1 tbsp olive oil
- ½ red onion, thinly sliced
- 2 oz cremini mushrooms, stems trimmed and thinly sliced
- ½ tsp sea salt
- ½ tsp black pepper
- ½ green bell pepper, seeded and sliced
- 2 tbsp black olives, pitted and sliced
- 4 oz sliced or shredded deli cheese (mozzarella, provolone, etc)
Instructions
- Psyllium Gel: Mix water and psyllium husk together in a medium bowl. Set aside to thicken up as you prep the other ingredients.
- Flour Mixture: Whisk flour, yeast, salt, and sugar together in a large bowl until well combined.
- Combine ingredients: Stir the apple cider vinegar and oil into the psyllium gel then add the wet ingredients to the dry ingredients. Mix together until fully combined.
- Knead & Divide: Lightly flour your hands and a large piece of parchment paper or silicone baking mat. Place dough on the floured surface and knead until soft and smooth. Divide into two equal sized dough balls.
- Shape: Flatten the first dough ball into a rectangular shape then roll out into a 10×15-inch rectangle.
- Garlic Herb Mixture: Mix olive oil, garlic, and parsley in a small bowl and spread it over the middle of the dough, leaving unbrushed borders.
- Add Meat Filling: Spread half the cheese over the garlic-herb mixture, layer the meat slices, then top with the remaining cheese.
- Roll: Fold the empty borders over the filling and roll the dough tightly to form a log with the seam side facing down.
- Transfer, Rest & Preheat: Place each log on a greased baking sheet. Cover and let rise for about 1 hour. Preheat the oven to 400°F (200°C).
- Egg Wash: Whisk the egg, parmesan, water (or milk), and Italian seasoning together and brush it over the dough. Cut slits in the top.
- Bake for 25-30 minutes until golden brown and the internal temperature is between 190-200°F (88°C-94°C).
- Cool & Serve: Allow to cool on the baking sheet for 5-10 minutes, then cut into 1-inch slices and serve.
Notes
- Add olive oil to a pan over medium heat. Cook onion, mushrooms, salt, and pepper for 3-4 minutes. Add bell pepper and cook until tender. Stir in olives and let cool while preparing dough.
- If making a veggie filling, prepare that first so it cools while prepping the dough.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg