As an Italian, it truly feels like a crime sometimes to not eat gluten or dairy. It feels like I am dishonoring my ancestors! Okay, maybe that is dramatic, but you get the point I am trying to make! While there really is nothing like a good gluten-full pizza or a beautiful cheese pull, I do feel like I come pretty close with my gluten free, dairy free, stromboli.
Now my one disclaimer is this – I use ricotta in my stromboli which is traditionally something you find in calzones. However, when trying to recreate recipes to be dairy free, you will do whatever you can to recreate a gooey cheesy vibe and I think that the combination of the almond ricotta and dairy free cheese is a nice combination here.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Serves 4:
Ingredients:
½ cup Kite Hill Almond Ricotta
½ tbsp. dried Oregano
½ tbsp. dried Basil
½ tbsp. Garlic
Salt & Pepper
2 tbsp. Olive Oil
½ cup Pasta Sauce
Choose your own fillings ie, sausage, pepperoni, spinach, peppers, chicken.
Preheat your oven to 400F.
Combine ricotta, seasoning, olive oil, and cheese in a bowl until smooth.
Roll out your dough into a rectangular shape. It is best to work with cold dough.
The first layer will be your sauce. Spread evenly across the dough, leaving 1 inch of space on each side.
Lay down your ricotta-cheese mixture on top of the sauce and spread evenly across the dough.
Top with your choice of filling - I went with spinach, sausage, and pepperoni.
Carefully roll your dough like you would a cinnamon roll and place onto a floured pizza stone or greased pan. Lightly coat the top of the stromboli with oil.
Bake for 25-30 minutes and let cool on the pan for 5-10 minutes before slicing and serving.
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