Head over to Mj’s for Freezer Food Friday. Then head back and join in Gluten Freezer Friday. We’ld love to have you join in on the fun!
Participating in Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
Yesterday Once a Month Mom posted her October freezer menu, grocery list and labels. I will have the breakfasts and lunches adapted to gluten and dairy free next Friday, October 9th. The altered dinners will be up two weeks later on October 23, 2009. Come on back and check it out!
This week’s recipe is something I like to make for dinner and for the lunch box. I use my family’s favorite pizza crust recipe (for an egg free version use the recipe here) to make stromboli. You can put any filling you want into them before rolling. Just be sure the filling is sliced VERY thin so it will roll well without tearing the dough. If you choose to add a thinner sauce, such as marinara, you can lighly brush on. For a thicker sauce, such as hummus, put the hummus into a zip seal bag, remove as much air as possible, snip a corner off of the bag and pipe onto the dough. Piping – instead of spreading – a thick topping will ensure you do not tear your dough. Often I will not put a sauce as part of the filling, just the filling ingredients, and serve the baked stromboli with marinara sauce for dipping.
Gluten Free Stromboli
Serves 8 for dinner or 12 for lunch
one recipe gluten free pizza dough
desired fillings (fresh spinach or basil, marinara, dairy free pesto, shredded chicken, pepperoni, olives, roasted peppers, marinated artichokes, etc., etc, etc…)
Lay a piece of plastic wrap on your counter; lay a second piece of plastic wrap slightly overlapping the first to make a wider rectangle. Lightly oil the plastic wrap (I use olive oil). Divide dough into 4 pieces. With wet or oiled hands, pat one piece of dough into a rectangle slightly thicker than 1/4 inch thick. If using sauce, spread it now leaving a 1/2 inch to 1 inch edge clear of sauce on the rectangle edge farthest from you. lay on toppings. Remember to not pile them on too thickly as you will be rolling the dough.
Once topped, use the plastic wrap to help support the dough as you roll. Keep the roll firmly together (without squishing all the topping out or tearing the dough) to make a tight roll that will bake up without a lot of space inside. Wet the clear boarder of dough to seal. Using the plastic wrap, transfer stomboli onto an oiled, parchment or Sil-pat lined baking sheet with the seam side down on the pan. Repeat with the last 3 pieces of dough.
I don’t bother to tuck in the ends as I go- just roll it up. The one on the left has very thin toppings (just fresh spinach and pepperoni for the very picky girl) the one on the right is the same amount of dough, but much more filling (fresh spinach, fresh basil, diced steamed broccoli, pepperoni, and roasted peppers.
Bake in a preheated 400 degree oven until golden brown and cooked through (this depends on how many and what kind of fillings you used) – about 25 to 30 minutes. Slice each in half for dinner or into thirds and serve with a crisp salad and marinara for dipping the stromboli.
To Freeze: After removing from oven, cool completely. For dinners, wrap each stomboli well, then place together into a large freezer bag removing as much air as possible before sealing. Label and freeze. For lunch portions, slice each stromboli into thirds, individually wrap each portion and place into a large freezer bag removing as much air as possible before sealing. Label and freeze.
To Serve: For dinners unwrap stromboli, wrap in foil and heat in a 350 degree oven until heated through. When heated, slice in half and serve. For lunches, thaw overnight in the refrigerator and place in lunchbox with a small container of marinara for dipping, if desired.