Last weekend I tried to make rock candy with dextrose. Sadly, that was a fail. Not so sadly, one of my recipes last weekend was a win.
Do you miss pizza? I sure as shit do. I’ve had really intense dreams about it before, and I’m pretty sure I wake up drooling. This recipe might help with that.
Thankfully I didn’t have to change any of the fundamental ingredients from the original recipe, so it worked out perfectly the first time I tried it. I also used my new oven thermometer and kitchen scale for the first time. The thermometer is one that you put right in the oven, since a lot of ovens can be off by quite a bit than what their internal thermometer tells you. Mine down about 100 degrees when the built-in one went off! It finally reached the right temp, but not for about an extra 15 minutes.
This dough is great because you can make calzones and pizza dough with it. You also don’t have to use pizza-related ingredients. You fill it with ham and provolone, hamburger and Swiss, or salami and…I don’t know, cheddar or something.
- 7 ounces of Gluten Free Bisquick
- 7 ounces of plain Greek yogurt*** (make sure there’s no added sugar!)
- 1 tablespoon of olive oil
- 1 tablespoon of Parmesan cheese
- 1 packet Hormel pepperoni
- 1 cup Mozzarella cheese
- 2 teaspoons oregano (optional)
- 1 tablespoon of milk
- 1 egg
Preheat the oven to 375 degrees.
Mix together the Bisquick, yogurt, olive oil, and Parmesan cheese in a bowl, until a dough forms (I found using my hand to mix is best). Place the ball of dough on a sheet of cling wrap (don’t use wax paper, I thought that would be better but it got all soggy!) and start to flatten by hand. Then cover with another piece of cling wrap and roll the dough using a rolling pin, trying to get the best rectangle shape you can.
Take off the top sheet of cling wrap, and using the bottom sheet, fold over each edge of dough to form straight edges (the original recipe has a video that demonstrates this). Then place the cling wrap back over the top to roll it out some more. Make sure you don’t make the dough too thin, or it will rip. About 1/8″ is good.
Then lay pepperoni on the whole thing. There is some corn syrup and “spices” in the Hormel pepperoni (but not much), so don’t go crazy. Then sprinkle the cheese on top and oregano if desired.
Using the cling wrap under the dough, fold the dough over (like you are folding a letter to go in an envelope) lengthwise once, and then again so it’s like a big log. Place the Stromboli on a baking sheet lined with greased aluminum foil.
Put it in the oven for 20 minutes. Meanwhile, beat together the egg and the milk. After the 20 minutes is up, coat the Stromboli with the egg mixture using a soft bristled brush and put back in the oven for 15 minutes.
Elimination Diet safe: No. Unless you use different fillings, like ham and cheese or whatever. But the dough is a Yes!
***I used Wallaby Greek yogurt last week which worked out really well. This week I had a different brand and it didn’t turn out as great–so experiment with different kinds!