Gluten Free Italian Stromboli Strudel

Italian Stromboli Strudel

Italian Stromboli Strudel

This delicious appetizer is a stunner — and it's sure to impress your guests, whether or not they're gluten-free!


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • 1 Egg, slightly beaten for egg wash

  • 8 oz ricotta cheese

  • 4 oz mascarpone cheese

  • 1 tablespoon basil, dried

  • 1 tablespoon oregano, dried

  • 1 cup mozzarella cheese, shredded (part skim and low moisture)

  • 1/4 lb Genoa salami, thinly sliced

  • 1/4 lb prosciutto, thinly sliced

  • 1/4 lb sweet capicola, thinly sliced


  • Bring dough to room temperature. Preheat oven to 375°F.

  • Line a sheet pan with parchment paper and spray lightly with cooking spray. Dust the countertop with gluten-free flour. Roll out puff pastry dough to approximately 1/8-inch thick and in a rectangle a little smaller than your sheet pan. Carefully transfer the rolled dough (I use a rolling pin) to sheet pan.

  • Mix the ricotta, mascarpone, basil, and oregano together then spread over the dough leaving about a 1/2-inch border. Then cover the dough with the shredded mozzarella.

  • Take meats and layer them as well. You can layer them all in one layer or three, your choice.

  • Starting at the bottom of the sheet pan, carefully roll tightly into a jelly roll ending with seam side down. Egg wash at this time.

  • Take a pair of sharp scissors and cut diagonally every 1/2 inch, being careful not to cut all the way through.

  • Carefully push each section out diagonally.

  • Bake for approximately 35 to 45 minutes or until browned on top and cheese has melted.