Shared by DeniseM
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Another experiment with the great Fox Hill Kitchens Bread Mix This time I took the bread dough I made to package directions and made stuffed Stromboli! I was amazed at how good it turned out I stuffed it with typical pizza toppings like , but you could stuff u5 with anything you like! Ham and Swiss cheese would be so good I think Here’s the keto/wheat free bread mix I used by Fox Hill Kitchens. The link below will take you to a four pack bundle at a discounted price with free shipping!
Here’s how to make one bag of bread mix.
Let the dough proof for at least four hours or overnight and then you’re ready to go. I used only 1/4 of the package, but you can make the Stromboli as large as you like.
I added some Italian seasoning to the dough.
Rolled the dough out and tried to keep it in a rectangular shape.
I used this package of charcuterie meats and provolone for part of the ingredients I found this at Walmart.
Then I started layering all the different meats and cheese I wanted to use. First I added sliced prosciutto.
Pepperoni.
Next sliced salami
Capocollio.
At this point the final layer was the provolone and I also added some sun dried tomato pesto, but I don’t think it’s necessary if you use marinara sauce to dip the Stromboli in.
This is the sundried tomato pesto I used. Good ingredients with a avery nminimal damount of sugar. This is optional and will save on carbs if yiu have a dipping sauce. Or use this pesto and not have a dipping sauce.
Roll the dough up as tight as tightly as possible. Place in a greased baking dish or pan. Sprinkle with Italian seasoning, parsley, and Parmesan cheese. Bake at 325 degrees for approximately 20 minutes or until lightly browned
Use any low carb marinara sauce you like or make your own dipping sauce