Gluten-Free Stromboli Recipe with Chicken and Beef Bacon
With tender chicken, beef bacon and buffalo mozzarella cheese, this stromboli recipe is chock full of flavor, not to mention protein. Like my tomato basil calzone recipe, I’m using a sweet potato dough for this homemade stromboli, but don’t worry because how to make dough from scratch doesn’t get any easier than this recipe. Plus, this dough is nutrient-dense, delicious and gluten-free!
Most stromboli recipes are not gluten-free, so this recipe is a special twist on how to make a stromboli rich and delicious — minus the wheat and gluten. Once you know how to make stromboli, you’ll likely keep this recipe on hand for many lunches and dinners to come.
What Is Stromboli?
Depending on the interior stromboli ingredients, you can find stromboli in a variety of flavors, such as meatball stromboli, chicken and broccoli stromboli or steak and cheese stromboli. So what is a stromboli exactly? Stromboli is basically like a piece of pizza rolled up and baked. It consists of dough, cheese (usually mozzarella), meat and/or vegetables. It can also have tomato sauce inside. The dough is usually pizza dough or Italian bread dough.
Strombolis and calzones are very similar, but a key difference is in their shapes; Calzones are a crescent-shaped pocket, while strombolis are long, rolled-up cylinders. Both strombolis and calzones have Italian roots. Some say that stromboli gets its name from Stromboli Island, which is located off the shore of northeastern Sicily. This island is known to attract visitors not for its stromboli but for its active volcano, beaches and pleasant climate. (1)
Recipe Nutrition Facts
This easy stromboli recipe contains about: (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14)
- 399 calories
- 13 grams protein
- 24 grams fat
- 36 grams carbohydrates
- 3.6 grams fiber
- 2.6 grams sugar
- 36 milligrams cholesterol
- 380 milligrams sodium
- 7,088 IUs vitamin A (over 100 percent DV)
- 2.3 milligrams iron (13 percent DV)
- 104 milligrams calcium (8 percent DV)
- 6 milligrams vitamin C (6.7 percent DV)
- 0.1 milligrams vitamin B6 (5.9 percent DV)
- 0.4 milligrams vitamin E (2.7 percent DV)
- 100 milligrams potassium (2.1 percent DV)
- 7.8 milligrams magnesium (2 percent DV)
How to Make Stromboli
If you’ve eaten enough Italian-American food in your life to qualify as a stromboli food critic, I think you’ll be pleasantly surprised to see how delicious gluten-free stromboli can be! Making homemade stromboli isn’t hard either. While your oven is preheating, you can create your stromboli dough by mixing the sweet potato, cassava flour, arrowroot flour, tapioca flour, water, avocado oil and sea salt.
Next, you’ll layer your delicious stromboli ingredients inside the dough, including the cooked chicken, beef bacon and mozzarella cheese. Then you’ll use parchment paper to help you roll the stromboli before it goes into the oven for a quick 15 minutes of baking time. Take it out of the oven so you can brush it with a flavorful mixture of grass-fed butter, raw garlic and sesame seeds and then just give it five more minutes in the oven.
I highly recommend making my avocado ranch dressing recipe to pair with this stromboli recipe. This creamy dressing loaded with fresh herbs, spices, roasted garlic and avocados is the perfect mouth-watering accompaniment to the stromboli you’re about to make. Some sautéed kale or a salad go great with this stromboli recipe too.
In a medium-sized bowl, mix the sweet potatoes, cassava flour, arrowroot flour, tapioca flour, water, avocado oil and salt.
Knead dough into a ball with your hands.
With a rolling pin, flatten the dough onto parchment paper.
You want to end up with a rectangular shape when you’re doing rolling.
Leaving a half inch of empty dough around the edges, layer the chicken, beef bacon and cheese.
With the assistance of some parchment paper (opt for non-bleached), roll the dough lengthwise into itself.
Tuck the ends under and then with the parchment paper, transfer to a baking sheet and bake for 15 minutes.
While your stromboli is baking, combine the butter, garlic and sesame seeds in a bowl.
Remove your stromboli from the oven and bathe it in the butter mixture. Bake for five more minutes.
Slice and serve with your favorite dip.
You can enjoy this recipe as an appetizer or dinner when paired with a tasty side salad!
Total Time
30 minutes
Serves
7–8
Meal Type
Diet Type
Ingredients:
- Dough:
- 1 cup boiled sweet potato, mashed
- 1 cup cassava root flour
- ½ cup arrowroot starch
- 1 cup tapioca starch
- ¾ cup hot water
- ½ cup avocado oil
- 1 teaspoon salt
- Filling:
- 2 boneless, skinless chicken breasts, cooked and chopped
- 4 strips of beef bacon
- 4 ounces buffalo mozzarella, sliced
- Butter bath:
- 3 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 tablespoon sesame seeds
- Dip:
- avocado ranch dressing
Directions:
- Preheat oven to 350 F.
- In a medium-sized bowl, mix sweet potatoes, cassava, arrowroot, tapioca, water, oil and salt.
- Knead dough with hands into a ball.
- With a rolling pin, flatten the dough onto parchment paper into a rectangular shape.
- Leaving ½ inch from the edges, layer ingredients as follows: chicken, bacon, mozzarella.
- With the help of parchment paper, roll the dough lengthwise into itself.
- Tuck the ends under and then with the parchment paper, transfer to a baking sheet and bake for 15 minutes.
- While baking, combine the butter, garlic and sesame in a bowl.
- Remove stromboli from the oven and bathe in butter mixture.
- Bake for an additional 5 minutes.
- Slice and serve with dip.
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i believe this is what english call a chicken and beef wellington
This looks amazing, but I have a question that I’ve never heard anyone address. Paleo diet claims to not allow processed foods, but they love bacon. How is bacon not a processed food?