Next time you have leftover steaks sitting in the fridge, and you are wondering what to make with them....try stromboli!
About 2 cups of leftover bison steaks chopped finely.
1 jar of Newman's Own Mild or Medium Salsa.
1 pound of pepper jack cheese grated or cubed.
Fresh oregano leaves chopped finely.
Any other toppings your heart desires 😀!
To make the crust, mix 2 cups of freshly milled brown rice flour to a medium mixing bowl. Add 1 teaspoon of baking soda. 3/4 teaspoon of salt. Mix well. Add 1 1/2 - 2 cups full fat high protein Greek yogurt. (We use Oikos) Add 1/4 cup extra virgin olive oil. Mix well. The dough should be moist and all the flour incorporated into the dough. Adjust yogurt amount to get this result. Take half of the dough and place it on a piece of parchment paper. Add another piece of parchment paper on top of the dough to prevent sticking to the rolling pin. Roll it thin to about 1/4 inch or less. Like the thickness of pie crust. Remove top piece of parchment paper. Fill one side with half of the toppings leaving room on the edge for the dough to be sealed. Then fold the other half of the dough over as a lid sealing the edges by pinching them together. Cut two or three vents on the top of the stromboli with a fork.
Repeat for remaining dough. Transfer both stromboli to an unglazed stone leaving the parchment paper under them, and bake at 425° for 20-30 minutes or until golden brown.
Cool for a few minutes before cutting and serving! Enjoy!
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~