Stromboli isn’t something you see very often these days, but it’s always been a favorite of mine. It’s kind of like a calzone sans ricotta that’s shaped more like an Italian sub than the calzone’s traditional half moon shape. Stromboli can be cut into slices or eaten whole like a sandwich. Usually it is packed with Italian meats, like Italian sausage, pepperoni, cappacola ham and salami, along with provolone or mozzarella. Like the calzone, the sauce is served on the side.
To make it FODMAP friendly, I’ve had to modify it quite a bit, but I’m afraid if you’re sensitive to wheat you may still have to miss out. I use my low FODMAP spaghetti sauce to dip it in along with my low FODMAP Italian sausage, which is free of garlic and onions, along with some traditional deli ham, which usually is free of these ingredients, as well. For the cheese, I opt for provolone, which is a good gooey cheese that’s low in FODMAPs. To be sure the cheese you choose in low in FODMAPs, you want it to have 1g or less of carbohydrates per serving. Since salami usually contains garlic, I’ve eliminated it altogether.
Given what I know about gluten free crusts, it probably won’t work using a gluten-free mix, as you really need a glutinous dough for this recipe, though if you do know of a gluten-free crust mix that’s stretchy and can be manipulated, go for it. For my Stromboli crust, I really like to use Martha White’s Thin and Crispy Pizza Crust Mix. It’s just the right amount, browns very nicely and doesn’t have any soy protein or other FODMAP ingredients in it that should be a problem other than wheat, so it’s up to your specific profile as to whether or not you should have it.
If you want to eat it like a handheld sandwich like I have pictured below, a handy little trick I’ve learned is to wrap it in a paper towel. It’s cooler to the touch and you don’t get all greasy that way. You’re also less likely to be wearing some of the ingredients at the end of the meal!
The pictures I’m providing aren’t the greatest. Of course I’ve made this dozens of times, but the one time I try to take pictures, I overstretched my dough! However, given the complexity of directions, I really wanted to provide as many “play by play” shots as I could, so here are my nightmare pictures of my paper thin dough that gave me all kinds of issues that comes with a lesson; don’t overstretch your dough!
- 1 pkg Martha White Thin and Crispy Pizza Crust Mix
- 1/8 cup of flour
- ½ lb low FODMAP Italian Sausage
- 4 ounces deli smoked ham
- 3 ounces provolone cheese
- 1 cup Cap’s Homemade Spaghetti Sauce
- 1 teaspoon butter
- Oregano and Basil
You can either cook your sausage in patties or loose. I like to cook them into patties so sausage doesn’t fall out of the Stromboli.
Preheat oven to 400 degrees. Prepare pizza crust mix according to package directions and set aside to rise while collecting remaining ingredients. Place butter in a small dish and cover it with plastic. Microwave butter for 30 seconds and set aside.
Flour pastry board or counter where you will be working with your dough. Work dough into a rectangle no longer or wider than a cookie sheet.
Arrange your ham on top of the dough and then place your provolone slices on top of the ham. Arrange your sausage patties or crumbles on top of the cheese.
Carefully lift the sides of the dough over the meat until they touch, kneading and pinching the edges together to form a seal. Gather the ends together, sealing them as well. Flip the Stromboli over onto the cookie sheet.
Using a pastry brush or spoon, coat the Stromboli with butter and sprinkle with basil and oregano. Using a knife, place 1-2” diagonal cuts in the dough on top of the Stromboli every 2-3” to prevent bubbles.
Place on the bottom rack of the oven. Cook 15-20 minutes, or until dough is golden brown. Serve hot with sauce on the side.
Prep time: 30 mins
Cook time: 15-20 mins