Tuesday, November 1, 2011

Ham and Cheese Stromboli & Pepperoni Calzone

Ham and Cheese Stromboli
Anyone trying to make gluten free Stromboli must have wondered how it might work out since we all know that gluten free dough behaves much differently than regular pizza dough.  I wondered if I would ever have a Stromboli or Calzone again while maintaining a gluten free lifestyle.  Well I’m happy to report that what I thought might be impossible is in fact very doable.  With a couple of tips and tricks best understood while watching the video tutorial you will be able to enjoy these old favorites again.  There was a lot of ground to cover with this tutorial so if you are left with any questions please leave them in the comment section below and I’ll do my best to walk you through any inquiries you might have.  


Ingredients list
·         ¼ lb ham thinly sliced
·         ¼ lb provolone
·         7 oz of greek yogurt 
·         7 oz gluten free Bisquick
·         1 tbsp olive oil
·         1 tbsp grated parmesan cheese (optional)
·         egg wash (an egg beaten with a tbsp of milk)

Video Tutorial:



Instructions

1.      Preheat the oven to 375°F  or 190 °C
2.      Combine the yogurt, gluten free Bisquick, olive oil, and parmesan cheese in a medium mixing bowl and mix until you have a smooth ball of dough with a consistency of play dough.  I’ve found that using the back of a metal spoon in a smashing type motion along the bottom of the bowl works best. 
3.      Place the entire ball of dough onto a piece of plastic wrap and begin patting it into a rectangular shape.  Use the edges of the plastic wrap folded in one at a time to clean up rough edges as demonstrated in the video.  Once you have a fairly nice rectangular shape place a second sheet of plastic wrap on top and use a rolling pin to flatten the dough rolling from the center to the edges until you have a rectangle measuring roughly 10 x 13 inches.
4.      Top the entire sheet of dough with ham leaving a 1 ½ inch border along one long edge.  Repeat with the provolone then use the plastic wrap to roll up the Stromboli.  Start with a fold about a quarter of the way up the width then peel back the plastic wrap before folding a second time.  On the third fold you should end up with your seam centered on the bottom.  Slip your hand under the plastic wrap for easy transport of the Stromboli to a baking sheet lined with foil and sprayed with nonstick spray.
5.      Bake it at 375°F 20 minutes then remove it from the oven and paint the top with egg wash before baking it for another 15 minutes.  Let it cool for 10-15 minutes before slicing and serving it. 

Pepperoni Calzone
Using the same dough as I used for the Stromboli, I was able to make two nice sized Calzones.  The entire process can be viewed on the video tutorial for the Stromboli.  Once you’ve tried these recipes out for yourself, you’re sure to be as ecstatic as I was to have an old friend back in my life.

11 comments:

  1. Very nice vlog ..it is good there are more and more of those.Very tasty bites;)

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  2. Thank you, The plastic wrap was a big help in accomplishing this one. They were very yummy.

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  3. What type of Greek yogurt is needed..plain? Also could you substitute the yogurt for something else? Thanks!

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    1. Thanks for your inquiry. I used plain greek yogurt with a 2% fat content to make both the stromboli and calzone recipes. I have used regular plain yogurt in the past but found that I needed to use more flour to get the dough to the right consistency since the water content is much higher in regular yogurt. Also I found the dough to be less sturdy with the regular yogurt.

      I'm not sure if anything else would work. There are pizza and stromboli mixes on the market that involve mixing with water. Trying one of those mixes may work with the rolling techniques in the video I'm just not sure.

      If you do try some differing ingredients in the dough, I hope you'll come back and leave a comment with your results. I find gluten free cooking to be a community learning experience and I look forward to anything you might want to add to help future readers.

      If I try some future variations I report back as well. :)

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  4. Thank you SO much for sharing this! When I found this recipe last week I was so happy I almost cried (in all fairness I'm pregnant, hormonal, and have been craving stromboli for the past 7 months).

    I made this last night and what a HUGE success! Definately surpassed my expectations. Next time I'll make sure that I don't roll the dough too thin, as the top cracked while baking, but still tasted delicious.

    I look forward to trying more of your recipes, and might just have to buy stock in GF Bisquick.

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  5. I'm so glad the stromboli was a success. Even mine gets cracks sometimes. Our gluten free doughs will just never be as strong as their glutenous counterparts.

    Congratulations on the soon to be new addition to the family. From one mom to another, I'm wishing you an easy delivery.

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  6. I made this for my husband, and he couldn't even tell it was gluten free. It was very yummy, and easy to make!!! The only thing was the bottom of it was hard...not burnt...just really hard to cut through. Any suggestions on what I could do for that? Thanks!

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    Replies
    1. Hi Shannon, I know exactly what you mean. If the bottom crust seems too hard, first try to make sure that you're baking it on a high oven rack vs anything towards the bottom of the oven. Since you may have already done that you may also want to try using two pans piled on top of each other which would create a small airspace between the pans making the surface of the top pan just a little cooler. I hope this helps. Glad you liked the recipe.

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  7. Thanks I will try that! Can't wait to make it again!

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