Preheat oven to 500F. In a mixing bowl, add the Chebe mix. With a fork, blend in the Parmesan, milk, eggs and oil. Mix for a couple of minutes then continue with your hands, kneading until the dough is smooth and well blended.
Separate the dough into two equal pieces. Each piece will weigh between 7 and 8 oz. On a clean surface, roll each piece into a 12” x 8” rectangle. (You may want to use a gluten free flour or food starch on the surface if the dough is a little sticky.)
Brush the untouched edge with egg wash. Fold in the short sides of the rectangle about one inch and, beginning from the long, filled edge, roll the dough toward the untouched edge. The untouched edge should be on the bottom.
If you have leftover marinara sauce, use it for dipping the stromboli.
To prepare for another day, store the unbaked stromboli in the freezer, wrapping it in a plastic wrap or other air-tight container. When ready to bake, place on a baking tray and add 5 minutes to the bake time.