gluten free stromboli recipe

Gluten Free Stromboli (Delicious!)

Gluten Free Strombolis Recipe

1/2 lb Sweet Italian Sausage
1 Green Pepper, chopped
1 Sweet Onion, chopped
1 TBS minced garlic from a jar (optional)
Jar of Spaghetti Sauce (Meat Free)
1 Bay Leaf
Kosher Salt
4 Cups Mozzarella
Pizza Crust (see below)
Black Pepper

Pizza Crust: For these, I used one bag of Bob’s Red Mill Gluten Free Pizza Crust Mix (makes two strombolis).  Follow the directions for pizza crust on the back of the bag. When it comes time to roll out the crusts, remember you want it pretty thin. Another tip, roll it out on parchment paper, then use it to “assist” you in rolling the stromboli up.

To make it even easier, you could use Pillsbury’s Ready Made Gluten Free Pizza Crust. IF you can find it. I have trouble finding it in most grocery stores anymore.

1. Pre-Heat oven to 400 degrees.
2. Brown the Italian Sausage. If you’d prefer Hot Italian Sausage, use it instead. After making these with the Sweet, I couldn’t help thinking that a mixture of sweet and hot would’ve been delicious.
3. Add the chopped peppers and onions to the sausage as it browns. Drain and return all to the pan.
4. If you’re adding garlic, do so now. Feel free to add more or less – depending upon your own level of garlic love.
5. Salt and pepper everything.
6. Add half the jar of sauce – save the rest for dipping your Strombolis.

Gluten Free Stromboli

For the Crust:

• Roll each ball of pizza dough into a 10-by-16-inch rectangle.  Carefully transfer to a baking sheet.
• Divide the Italian sausage filling down the middle of each rectangle. Sprinkle 2 cups of mozzarella evenly on top of each filling.
• Turn the pan horizontally, so you’re looking at the future strombolis lenghtwise. Starting at the bottom of each, carefully roll the dough on top of the filling about an inch to two inches. Roll in the two sides.  Now roll “up” from the bottom (here’s where the parchment paper is a lot of help) and seal the edges – position the stroms with the seam on the bottom.  Cut several diagonal slits into the crust (with a ridiculously sharp knife), if you’re feeling fancy.
• Bake for 15-20 minutes.

Bob’s Red Mill Pizza Crust Mix

• Pepperoni Slices would be delicious in these strombolis. One bite it, it occurred to me! Why it didn’t occur to me while I was at the store is beyond me.
• You could easily make vegetarian strombolis by replacing the meat with extra peppers, mushrooms, and even jalapenos.
• Instead of using the spaghetti sauce method, even though it was delicious, the next time I make these I want to try this approach: Brown the sausage/drain. Saute onions and green pepper. After rolling out the pizza crust, “brush” on my favorite pizza sauce (which happens to be Classico), evenly spread the filling ingredients down the middle, add the cheese, roll up, and bake. Like I said, the spaghetti sauce is fantastic, but I think pizza sauce would be pretty amazing too.
• The stroms shown here are my first attempt and I, obviously, didn’t go too heavy on the filling. I wanted to make sure my dough closed around the ingredients and didn’t bust at the seams. Use common sense when putting your stroms together – it’s honestly better to go “light” than to have them pop open in the oven.
• Strombolis don’t have to have to include the traditional ingredients. These would also be delicious with cheddar cheese, onions, and ham. I guess just about any luncheon meat would be delicious. Hmmm, I think I’ll try sliced roast beef and Swiss cheese sometime…
• When it comes to favorite gluten free mixes (such as Bob’s Red Mill Gluten Free Pizza Crust and Bob’s Red Mill Gluten Free Pie Crust Mix), I order in bulk off of Amazon. I’m afraid I can’t always count on my grocery store to have just the mix or mixes I need, but I can always count on Amazon. Come to think of it, it’s time to order another box of each of these mixes.
• Store-bought pizza dough (whether you go the gluten free route or not) would be easier to work with, but when you make your own, the taste is just out of this world. They may not be quite as photogenic as a store bought crust would be, but since when do photos taste good?!
• When I served the stroms, I sliced and positioned them on the plate among plenty of Ruffles Potato Chips (you just cannot have stroms without Ruffles!). I served little bowls of Marinara Sauce for dipping, but pizza sauce would also be great. Add a dill pickle and you’re golden.
• Bob’s Red Mill Gluten Free Pizza Crust is a 10 out of 10. Excellent in every single way and it has never let me down. I highly recommend it for pizzas and strombolis.

Strombolis without Ruffles? I Don’t Think So!