Cowboy Stromboli

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This is a hearty meal that my kids ask for often.

Pizza Dough for two large pizzas (I make up one package of Bob’s Red Mill Gluten Free Pizza Dough)
10-12 strips cooked bacon crumbled
various lunch meats (or use leftover ham, turkey, roast beef)
2 cups grated cheese (I use both cheddar and mozzerella)
8 oz pizza sauce
(I make my own: 8 oz tomato sauce, 1 tsp diced onion, 1/2 tsp italian seasoning, 1/4 tsp garlic salt)
2 tbls (ish) butter
grated parmesan

After I’ve made the pizza dough–if using Bob’s gluten free, use wet hands to keep it from sticking to you–hand press onto parchment paper into large rectangles. (Split dough in half and hand press onto two large baking sheets. 12×17 works well.) On half the dough, spread out half of your pizza sauce. Add a layer of lunchmeat. We usually do ham for one and roast beef on the other. Sprinkle with crumbled bacon. Add half your grated cheese mixture on for the next layer.

Carefully pick up the end of the dough that does not have toppings and fold it over the half that does. When using gluten free dough, this is tricky, thus the parchment paper comes in handy. Wet your hands again if needed. Pinch the sides together so cheese doesn’t ooze out. Repeat for other one. Using butter knife, spread top with butter like you’re frosting a cake, but not as thick! Sprinkle grated parmesan over the top.

Bake at 375 degrees for 20-25 minutes.

Make additional pizza sauce for dipping if desired.

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