- 1/2 recipe of Gluten Free On A Shoestring's Thick Crust Pizza Dough (Plan ahead! This recipe calls for making a Better Batter bread flour mix using NOW! Foods whey protein isolate and Expandex modified tapioca starch which are available in some health food stores or at online retailers like Amazon)
- 3 oz pancetta or thick cut bacon, very finely chopped
- 4 shallots, quartered
- 6 oz shiitake mushrooms, stems removed and quartered
- 5 oz baby bella/cremini mushrooms, trimmed and halved
- 5 oz button mushrooms, trimmed and halved
- 2 cloves garlic
- Kosher salt and pepper
- 1/2 c fresh flat-leaf parsley, minced
- 2 oz (about 2/3 c) freshly grated Parmesan cheese
- Additional Better Batter All-Purpose Flour, for the dusting the rolling surface
- 1 egg, beaten
Make the pizza dough.
Follow Gluten Free On A Shoestring's exact ingredient list and instructions for making the dough. Like Nicole suggests, I let my dough chill out in the refrigerator 4-5 days, so plan ahead. This long rest period makes the dough quite easy to use. Use half of the dough to make this stromboli recipe (save the other half for something like pizza!) or double the mushroom filling to make two stromboli rolls to feed a crowd.
Make the mushroom filling.
Heat a skillet over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until the fat begins to render, about 8-10 minutes. Cook until pancetta is crisp, 2-3 additional minutes. Using a food processor, finely chop the shallots and garlic. When the pancetta is crisp, add the shallots and stir occasionally until tender. While the shallot mixture is cooking add the mushrooms to the food processor. Finely chop the mushrooms. Transfer the mushrooms to the skillet and season with 1/4 tsp salt and 1/4 tsp pepper. Cook mushroom mixture until the mushrooms release their liquid and begin to brown, about 5-8 minutes. Add parsley and cook one additional minute. Remove skillet from heat and let cool 10-15 minutes, then mix in the Parmesan cheese. (Mushroom mixture can be made ahead of time. Let cool completely then transfer to an air-tight container and store in the refrigerator.
Preheat and prepare the pan.
Heat the oven to 375 degrees and line a large baking sheet with parchment paper. Set aside.
Prepare the stromboli roll.
Lightly flour the work surface with additional flour and flour a rolling pin. Roll the dough into a 10x16 rectangle. Keep dough moving by gently rotating it each time you make a pass with the rolling pin, adding a little more flour as you go. Spread the mushroom mixture onto the dough, leaving a 1/2-inch border around the edge. Starting at a long end, tightly roll the dough into a spiral log. Carefully pinch close the seam and transfer the stromboli seam-side down to the prepared pan. Tuck under the ends. Brush with a little bit of the beaten egg.
Bake, rotating the pan halfway through, until golden brown, about 35-35 minutes. Gently tent the stromboli with foil if it is browning too quickly. Remove from the oven and transfer to a cutting board. Using a serrated knife, cut 1-inch thick slices and serve immediately. Serves 8+.
Adapted from Woman's Day Magazine