Gluten-Free Classic Italian Stromboli
Experience the irresistible charm of Italian cuisine with our Gluten-Free Classic Italian Stromboli—a delectable twist on a beloved favorite. This recipe features a perfectly tender and elastic gluten-free pizza dough rolled up with layers of gooey mozzarella, rich provolone, and an irresistible medley of savory meats like salami, ham, and pepperoni, all seasoned with garlic powder and Italian herbs for a burst of flavor. Brushed with a golden egg wash and baked to perfection, this Stromboli is as visually stunning as it is delicious. Ideal for those with gluten sensitivities, this easy-to-follow recipe is ready in under an hour and serves up the ultimate combination of gooey cheese and crispy crust. Slice into this crowd-pleasing dish and serve with marinara sauce for dipping to complete your gluten-free Italian feast. Perfect for family dinners, parties, or game-day celebrations!
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Recipe Information
Ingredients
- 1 package Gluten-free pizza dough mix
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
- 6 slices Provolone cheese, sliced
- 1 cup Thinly sliced salami
- 1 cup Thinly sliced ham
- 0.5 cup Pepperoni slices
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 1 tablespoon Cold water
Instructions
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
Prepare the gluten-free pizza dough according to package instructions, using the specified amount of warm water, olive oil, and one large egg. Knead until smooth and elastic.
On a lightly floured surface (using gluten-free flour), roll out the dough into a large rectangle, about 12x15 inches.
Layer the provolone cheese slices evenly across the dough, leaving a 1-inch border around the edges.
Evenly spread the mozzarella cheese, salami, ham, and pepperoni over the provolone.
Sprinkle the Italian seasoning and garlic powder over the top of the meats and cheeses.
Starting with one of the longer sides, carefully roll up the dough into a log, enclosing the filling. Pinch the seams and ends to seal.
Transfer the Stromboli to the prepared baking sheet, seam side down.
In a small bowl, beat together the remaining egg and cold water to create an egg wash.
Brush the entire surface of the Stromboli with the egg wash. This will help it turn golden and shiny as it bakes.
Bake in the preheated oven for 25-30 minutes, or until the Stromboli is browned and cooked through.
Remove from the oven and let cool slightly before slicing into pieces.
Serve warm with marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
5466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.0 g | 385% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 15036 mg | 654% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.1 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 3199 mg | 246% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2591 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.
