Recipe and photos by Delight Gluten Free
- 1 package (7.5 oz) Chebe Pizza Crust Mix
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 Tbsp vegetable oil
- 4 Tbsp milk or milk substitute
- 2 Tbsp extra virgin olive oil
- 2 Tbsp finely minced garlic
- 12 to 14 pieces Italian salami
- 1 cup grated mozzarella cheese
Preheat oven to 375F.
In the bowl of a standing mixer* using the paddle attachment, combine Chebe Pizza Dough Mix, grated Parmesan cheese, eggs, oil and milk. Mix until a smooth dough forms.
On a lightly oiled surface, roll the dough out into a large rectangle, about 8 x 12 inches.
Drizzle the olive oil over the surface of the dough and evenly distribute the garlic over the surface. Evenly arrange the salami across the dough and sprinkle grated mozzarella on top.
Gently roll the dough over itself in a pinwheel style. Pinch together the edges to make sure it seals.
Slice the Stromboli into 4 equal pieces and place on a greased baking sheet. Bake for 22 to 25 minutes until golden brown.
Serve with tomato sauce on the side.
*You may also prepare the dough w/o an electric mixer. Blend the dry ingredients with the wet ingredients in a mixing bowl using a fork to blend. After 2 minutes, continue blending with your hands until the dough comes together in a smooth texture.
Recipe by Delight Gluten-Free
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: