Gluten-Free Stromboli

This homemade gluten-free stromboli recipe is a fun twist on pizza night! Gluten-free pizza dough gets layered with toppings and rolled up, baked & sliced. It’s like a fun pizza roll-up you can dip in sauce!

Gather Your Ingredients

Invented in Philadelphia in the 1950’s, stromboli is kind of like a pizza roll-up, with pizza dough, a tiny bit of sauce, cheese, meats, and sometimes veggies, rolled up into a log, baked, and sliced. Here’s what you’ll need to get started:

How To Make Gluten-Free Stromboli, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Station. To start, preheat oven temperature to 400 degrees F. Line a cookie sheet with parchment paper, then cut a large square of parchment paper for rolling out the dough. (It’ll need to be at least 10 inches x 16 inches!)
2. Mix Up Garlic Butter & Egg Wash. In a small bowl, combine melted butter, dried parsley, garlic powder, and salt. In another small bowl, combine egg and 1 Tablespoon water. Whisk until smooth then set aside.
3. Divide & Roll The Dough. Divide the pizza dough in half (so you have two 1-pound balls of dough). Place one ball of dough on your parchment square and roll dough into a 10×16″ rectangle.
4. Brush With Garlic Butter. Use a pastry brush to butter the dough with half of the garlic butter, spreading almost all the way to the edges of the rectangle.
5. Layer With Cheese & Toppings. Next, it’s time to layer. Leave about 3 inches or so of empty space (just garlic butter & dough) on one long side of the rectangle. Layer cheese, followed by the meats onto the on the remaining 2/3 of the dough. (The toppings will shift during rolling, and leaving yourself this border on the side helps prevent them from spilling out.)
6. Roll Dough Into A Log. Starting at the long meats and cheese side of the rectangle, use the parchment paper to help you roll the dough towards the empty border, tucking the dough in as tightly as you can while you go. The toppings will shift some! When the dough is rolled into a log (seam side down!), tuck the short ends of the log underneath. Use the parchment paper to lift this stromboli onto your prepared sheet pan for baking.

7. Repeat With Second Stromboli. Repeat these steps, until you have two strombolis on the baking sheet (leave 2 inches or so between them so they can expand during baking!)
8. Brush With Egg Wash & Garnish. Use a pastry brush to brush a thin layer of egg wash onto the stromboli. Make sure to coat as much of the visible dough as you can so they brown evenly! (You will have leftover egg wash!) Sprinkle with parmesan cheese, parsley, flaky salt & pepper (& more garlic powder, if you like!).
9. Slit & Bake. Use a small sharp knife to make 4 shallow diagonal slits on the top of each stromboli. Bake at 400 degrees 30-35 minutes, or until the stromboli are golden brown and a digital thermometer inserted in the center of each stromboli reaches at least 200 degrees.
10. Cool, Slice & Serve. Let the stromboli cool 5-10 minutes before cutting into slices with a serrated knife. (I usually get 12-14 slices from each stromboli) Serve warm with marinara sauce for dipping.

–> In general, stick to 2-3 Tablespoons butter or sauce, 2 cups (8 oz) of cheese, and 8-12 oz of meat and mix-ins.

FAQ + Tips And Tricks For The Best Stromboli

Don’t Overstuff. Seriously. I KNOW(!!!) it’s tempting to add All The Things to your stromboli, but it’s kind of a case of less-ish is better. I can fit about 8-12 ounces of mozzarella and about 12 ounces of meat into this recipe comfortably. Any more than that, and it gets tricky to roll and runs the risk of tearing or bursting in the oven.

Leave An Empty Border! Similarly, make sure to leave about 3 inches or so of empty space on one long side. The toppings will shift during rolling, and leaving yourself some wiggle room helps prevent them from spilling out.

Use a Digital Thermometer. There’s nothing worse than slicing into something and discovering it’s underbaked. An inexpensive digital kitchen thermometer will solve this! You can tell exactly when you’ve hit the right temperature (200 degrees F.), PLUS you can use it for cooking meat, baking banana bread, and more. It’s a life-saver!

Can I Use Store-Bought Gluten-Free Pizza Dough? Sometimes. The pizza dough needs to be pliable and easy to work with. Keep in mind that you’ll need about 2 pounds of dough for this recipe. I’ve used Manini’s gluten-free pizza dough before, and it was *okay,* but definitely not as great as fresh. Trader Joe’s gluten-free pizza dough was not stretchy enough to work well with this recipe. (Note: baked Pizza CRUSTS will not work in this recipe.)

More Pizza Night Recipes To Try

Gluten-Free Pizza Crust

Gluten-Free Hawaiian Pizza

Gluten-Free Pizza Bagels

Gluten-Free BBQ Chicken Pizza

Gluten-Free Stromboli

5 from 1 vote

Emily Dixon, One Lovely Life

Stromboli is a fun take on pizza night that channels a lot of the same flavors into a fun pizza-like roll-up. Cut into slices & dipped in sauce, it's as fun as it is delicious! (Don't miss more ideas for fillings in the notes below!)

Prep Time: 35 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Print Pin Rate

Servings: 2 Large strombolis (12-14 slices each!)

Ingredients

For Stromboli & Filling:

• 1 batch Homemade Gluten-Free Pizza Dough*
• 2 Tablespoons Butter – melted
• 1 teaspoon Dried Parsley
• 1/2 teaspoon Garlic Powder
• 8 ounces Mozzarella Cheese, Grated or Thinly Sliced
• 10-12 ounces Thinly Sliced Deli Meats (I like ham, pepperoni & salami. See notes for more ideas!)

For Egg Wash & Topping:

• 1 Large Egg
• 1 Tablespoon Water
• 2 Tablespoons Parmesan Cheese
• 1 teaspoon Dried Parsley
• 1/4-1/2 teaspoon Flaky Sea Salt
• 1/4 teaspoon Black Pepper or Red Pepper Flakes
• Marinara Sauce or Pizza Sauce (For Dipping)

Instructions

• Preheat The Oven & Prep Your Station. To start, preheat oven temperature to 400 degrees F. Line a cookie sheet with parchment paper, then cut a large square of parchment paper for rolling out the dough. (It'll need to be at least 10 inches x 16 inches!)
• Mix Up Garlic Butter & Egg Wash. In a small bowl, combine melted butter, dried parsley, garlic powder, and salt. In another small bowl, combine egg and 1 Tablespoon water. Whisk until smooth then set aside.
• Divide & Roll The Dough. Divide the pizza dough in half (so you have two 1-pound balls of dough). Place one ball of dough on your parchment square and roll dough into a 10×16" rectangle.
• Brush With Garlic Butter. Use a pastry brush to butter the dough with half of the garlic butter, spreading almost all the way to the edges of the rectangle.
• Layer With Cheese & Toppings. Next, it's time to layer. Leave about 3 inches or so of empty space (just garlic butter & dough) on one long side of the rectangle. Layer cheese, followed by the meats onto the on the remaining 2/3 of the dough. (The toppings will shift during rolling, and leaving yourself this border on the side helps prevent them from spilling out.)
• Roll Dough Into A Log. Starting at the long meats and cheese side of the rectangle, use the parchment paper to help you roll the dough towards the empty border, tucking the dough in as tightly as you can while you go. The toppings will shift some! When the dough is rolled into a log (seam side down!), tuck the short ends of the log underneath. Use the parchment paper to lift this stromboli onto your prepared sheet pan for baking.
• Repeat With Second Stromboli. Repeat these steps, until you have two strombolis on the baking sheet (leave 2 inches or so between them so they can expand during baking!)
• Brush With Egg Wash & Garnish. Use a pastry brush to brush a thin layer of egg wash onto the stromboli. Make sure to coat as much of the visible dough as you can so they brown evenly! (You will have leftover egg wash!) Sprinkle with parmesan cheese, parsley, flaky salt & pepper (& more garlic powder, if you like!).
• Slit & Bake. Use a small sharp knife to make 4 shallow diagonal slits on the top of each stromboli. Bake at 400 degrees 30-35 minutes, or until the stromboli are golden brown and a thermometer inserted in the center of each stromboli reaches at least 200 degrees. (Keep in mind that fattier/greasier fillings can cause a little leaking during baking.)
• Cool, Slice & Serve. Let the stromboli cool 5-10 minutes before cutting into slices with a serrated knife. (I usually get 12-14 slices from each stromboli) Serve warm with marinara sauce for dipping.

Notes

• Gluten-Free Pizza Dough. I highly, highly recommend our homemade pizza dough recipe for this stromboli. If you use a store-bought dough or another homemade dough, you’ll want about 2 pounds of dough total to work with. If using other brands or recipes for dough, the bake time, texture & ability to roll the dough may vary. 
• Less Is Better! I KNOW(!!!) it’s tempting to add All The Things to your stromboli, but it’s kind of a case of less-ish is better. I can fit about 8 ounces of mozzarella and about 12 ounces of meat into this recipe comfortably. Any more than that, and it gets tricky to roll and runs the risk of tearing or bursting in the oven.
• Leave An Empty Border! Similarly, make sure to leave about 3 inches or so of empty space on one long side. The toppings will shift during rolling, and leaving yourself some wiggle room helps prevent them from spilling out.
• More Filling Ideas To Try. The general rule is to stick with about 8-10 ounces of cheese, and 10-12 ounces of meat or fillings. My kids love when I use 2-3 kinds of pepperoni, but you can use ham & cheese, pesto and chicken, buffalo chicken, BBQ chicken, Ham, bacon & pineapple for Hawaiian, and more! 

Video

Course: Dinner

Cuisine: American

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/gluten-free-stromboli/