Gluten Free Baked Italian Ham and Cheese Stromboli Recipe Video

The best part about this Ham and Cheese Stromboli recipe from Anne Colagioia is that it shows you how to add another Italian food favorite to your gluten free list. As a bonus, you can use the dough from this stromboli recipe to make calzones.

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Ham1⁄4 Pound, thinly sliced
 Provolone cheese1⁄4 Pound
 Greek yogurt7 Ounce
 Gluten free bisquick7 Ounce
 Olive oil1 Tablespoon
 Parmesan cheese1 Tablespoon, grated

Nutrition Facts

Serving size

Calories 393 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 6.3 g31.4%

Trans Fat 0 g

Cholesterol 41.7 mg

Sodium 759.6 mg31.6%

Total Carbohydrates 45 g14.9%

Dietary Fiber 0 g

Sugars 20.6 g

Protein 19 g38.4%

Vitamin A 5.3% Vitamin C

Calcium 32.2% Iron 2.1%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 375 degrees F or 190 degrees C.

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.

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 by 13 inches.

Top the entire sheet of dough with ham leaving a 1 1/2 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.

Bake it at 375 degrees 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 to 15 minutes before slicing and serving it.

Editors Review

If you are looking for a yummy gluten free recipe to surprise your guests with, then this video is just the thing for you. Watch and learn to make a classic Italian treat the healthy way. This is a simple enough recipe and promises to yield treats so yummy that you wouldn't want to stop at one. Watch the video to know more!
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