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My husband and I have been following a Keto plan for about three weeks now and we both feel so much better. We are at the point though that we need some variety. Don’t get me wrong I have been thoroughly enjoying this new way of eating. I really didn’t think I would but I do.
The bread is the thing I miss most. I didn’t eat a ton of bread before – even then I mostly ate hamburgers without a bun and stuff like that. But it is the pizza and stromboli stuff that leave me feeling like I am missing something. Before – Saturdays were always pizza night. Either we bought pizza out or made it – it didn’t matter. But it was always pizza night. I had to find a solution – the idea of changing the way we eat is not to deprive ourselves, just to eat differently.
I will definitely be making this quite often with a variety of fillings. It has opened up a whole new world of possibilities. The best part is the ingredients are those that I always have on hand while eating Keto and usually in abundance.
I simply break out my awesome Kitchenaid Mixer and get to work. This batch makes 2 large sized strombolis. Often I will double batches of everything but with this one I don’t need to.
Preheat oven to 425F.
I place all of this in my mixing bowl:
- 2 cups low moisture shredded mozzarella cheese
- 3/4 cup almond flour
- 2 tablespoons of cream cheese
- a dash of salt
- Italian Seasoning to taste (I used approximately 1/2 teaspoon)
- 1 egg
Mix all in the blender bowl. Transfer to a microwave safe bowl and heat for 60 seconds.
Place on parchment paper – I suggest using half the mixture so you have two separate strombolis. Cover with more parchment paper and roll into a flat dough. Make sure you have a large size underneath as well as on top because it should spread easily.
Remove the top layer of parchment paper and flip onto a greased cookie sheet. Bake for approximately 10 minutes then flip the dough over, remove the parchment paper that should now be on top, and bake for another 5 minutes.
Remove from oven and layer your stromboli fillings down the middle. We did pepperoni and mozzarella but you could also do hamburger/mozzarella, sausage/mozzarella – or in the case of my son, just mozzarella… Roll the sides in and over the fillings. Once I roll the sides over the center, I tend to flip it back over onto the folded sections.
Cook until the insides are warm, the cheese is melted and the outside is a nice golden color. YUM!
This dough is going to be my favorite – so versatile. Next batch will be wrapping my hotdogs!