Stromboli (Wheat/Grain Free)
Pepperoni, salami or cooked sausage, optional
Toppings of choice (cooked diced peppers, mushrooms, onions, etc.)
1/4 cup marinara or pizza sauce, optional
Preheat oven to 375 degrees F. Mix dry ingredients together; make a well in the center of the bowl and add wet ingredients; mix until a dough forms. Let the dough sit for about 5 minutes to thicken (if the dough is still too wet or sticky to handle, add additional grated Parmesan to stiffen it up a bit). Place dough in center of a lightly oiled cookie sheet covered with greased parchment paper or foil (like Reynolds non-stick foil).
Press the dough out with a lightly oiled rubber spatula into a rectangular shape (approximately 12" x 8"). Lightly spread with sauce, if desired (or serve with sauce after cooking). Scatter cheese and pepperoni or other meat on top of the dough; sprinkle with optional seasoning, if desired. Using a rubber spatula and lifting the long edge of the parchment paper or foil, gently roll the dough lengthwise, jelly roll fashion, until it is rolled into a tube shaped stromboli/baguette (seam side down) -- carefully rolling the dough onto another sheet of parchment or foil. Gently press the ends closed so cheese doesn't melt out while baking. Lightly sprinkle top of stromboli or baguette with additional shredded cheese, if desired.
Bake for approximately 20 minutes or until done. Remove from oven and let cool about 5 minutes so cheese set. Serve with heated marinara or pizza sauce, if desired.