Dairy-Free Classic Italian Stromboli
Savor the irresistible flavors of a **Dairy-Free Classic Italian Stromboli**, a delightful twist on a beloved Italian favorite that's perfect for those avoiding dairy. This recipe features a homemade, golden, and perfectly chewy dough stuffed with layers of savory pepperoni, salami, colorful bell peppers, and a generous sprinkle of dairy-free cheese shreds. Infused with aromatic Italian seasoning and a touch of garlic powder, this stromboli is baked to perfection and served with a side of marinara sauce for dipping. Whether it's a family dinner or a game-day snack, this dish is a crowd-pleasing blend of classic Italian flavors, all without a hint of dairy. Simple to prepare and loaded with bold, satisfying ingredients, this stromboli is sure to become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1.25 cups warm water
- 2 tablespoons olive oil
- 1 cup dairy-free cheese shreds
- 4 ounces sliced pepperoni
- 4 ounces sliced salami
- 1 cup bell peppers, thinly sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 large egg, beaten (optional for glaze)
- 2 tablespoons dairy-free butter, melted (optional)
- 1 cup marinara sauce, for serving
Instructions
In a large bowl, combine the warm water, yeast, and sugar. Stir lightly and let it sit for about 5-10 minutes until the mixture becomes frothy.
In a separate bowl, mix the flour and salt. Add the flour mixture to the yeast mixture along with the olive oil. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 6-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 12x16 inches.
Sprinkle the dairy-free cheese evenly over the dough, leaving a 1-inch border around the edges.
Layer the pepperoni and salami slices over the cheese, then distribute the sliced bell peppers on top.
Sprinkle the Italian seasoning and garlic powder evenly over the filling ingredients.
Starting with one long side, gently roll the dough into a log, being careful to keep the fillings inside.
Place the stromboli seam-side down on the prepared baking sheet.
If using, brush the top with beaten egg for a golden finish. Alternatively, you may brush with melted dairy-free butter for a softer crust.
Bake in the preheated oven for about 25 minutes or until the crust is golden brown and cooked through.
Allow the stromboli to cool for a few minutes before slicing.
Serve warm with marinara sauce on the side for dipping.
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 8978 mg | 390% | |
| Total Carbohydrate | 440.4 g | 160% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 32.5 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 258 mg | 20% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
