So after our amazing GF pizza success, I decided we could try a stromboli. This is apparently something that my father has been wanting me to try, haha. Every time I talk to him about my food blog he asks, “Have you figured out a stromboli yet?” Well, stromboli did not work out quite as planned.
It sounds simple enough. My husband asked, “Isn’t strombli basically a rolled up pizza”? Yep. the idea is fill pizza toppings and roll it into one baked pastry. Sounds easy, right? hahahahaha.
One of the key steps to GF pizza is to bake the crust first (about 75% of the way) before adding your toppings and baking. I had this silly notion that if I made GF pizza dough, I could just let it rest a bit and it would be malleable and stable to form into complex arrangements like stromboli. Ha was I wrong! I should have known better, really. But there was part of me that though maybe I could just wish it into being, lol. Needless to say, attempt #1 = total FAIL. As expected, the dough totally split apart and tore everywhere and completely unfolded itself while baking into a very sad looking pizza-like entity. So I cut them into strips and told my husband that this was what he got. Now that he has started to appreciate a bit the art of plating and making food look good before you wolf it down, he kinda looked at it and said, “oh.” But at least he was a good sport, and encouraged a 2nd shot.
This time, I made it more like the typical pizza. I baked the dough slightly first, then filled it, rolled it, and baked it again. The trick here was the bake the dough maybe 50% of the way, or it will tear from being too stiff. It still didn’t really look like a stromboli, and definitely didn’t hold together well if sliced, so I think I am going to call these “pizza roll-ups”. You kind of had to hold them like you would a burrito.
For this pizza, I filled it with pepperoni, homemade tomato sauce, basil, and mozz. Very traditional ingredients, but a great combination of flavors.
The crust recipe is listed in my previous post, or you can see it here -
Adapted from Hey That Tastes Good
Have you ever tried a GF stromboli before? What tips/tricks have worked?