Mother's Day is right around the corner--and this recipe makes a yummy, breakfast or brunch surprise. Whether you have a medical condition requiring that you avoid gluten—or are simply one of the many making gradual switches to a gluten free diet—the gluten free, convenience food options and mixes are growing in the local supermarket. This recipe for a cheesy egg and ham breakfast Stromboli takes advantage of a refrigerated, gluten-free pizza crust to cut its busy morning prep time.
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Recipe for Cheesy Egg and Ham Breakfast Stromboli Recipe with Gluten Free Dough
Gluten Free Pizza Dough (I used Pillsbury Refrigerated Gluten Free Pizza Crust—although I like Bob's Red Mill Gluten Free Pizza Crust Mix as well) **Enough for a large 12 x9 inch dough rectangle.
2 tsp. Olive Oil or Coconut Oil
¼ c. Yellow Onion, Finely Chopped
4 oz. Fresh Mushrooms, Finely Chopped
6 Slices of Ham, thinly sliced
4 Slices of Provolone or Lowfat Mozzarella Cheese, torn into strips
5 Eggs, lightly beaten (or an equivalent amount of egg whites)
Salt and Pepper
Egg Wash (1 Egg beaten with 2 tbsp. Water)
Instructions for Cheesy Egg and Ham Breakfast Stromboli Recipe with Gluten Free Dough
Prepare the baking sheet and oven. Preheat oven to 400 F—or to the temperature recommended on your pizza crust package or gluten free crust's recipe instructions. Line a cookie sheet with parchment paper or aluminum foil sprayed with cooking spray.
Prepare the filling. In a small skillet, heat the oil until hot. Add the onions and mushrooms. Saute over medium heat until onions are translucent and mushrooms soften. Scramble the eggs into the vegetable mixture and cook over low heat until eggs are set. Season with salt and pepper. Set aside.
Prepare the gluten free Stromboli crust. Dust work surface, hands, and a rolling pin lightly with gluten free flour. I find gluten free dough to be extremely sticky—so be prepare to re-dust and pat the crust with a little extra gluten free flour as you work the dough. Roll the dough into approximately a 12 x 9 inch rectangle—taking care to not roll too thin as the dough is rather delicate. At this point—I like to place the crust directly onto the prepared baking sheet. This way—I won’t have to move the filled and rolled Stromboli later and risk a disastrous crust tear!
Brush the edges with egg wash. With a pastry brush, apply a bit of the egg wash all the way around the outer edge of the dough rectangle.
Fill the Stromboli. Layer the ham slices over the dough, leaving about an inch around the rectangle. Spoon the egg and vegetable filling onto the dough and top with the strips of provolone cheese.
Roll the Stromboli. Beginning with on short side, roll the Stromboli a quarter of a turn over onto itself and continue to roll jelly roll style until it is rolled and the edges are ready to seal. I find gluten free dough a little more difficult to work with it than traditional wheat based dough—it seems to tear easily for me—so keep your hands floured with gluten free flour and work carefully and patiently. Gently press the dough seems together and lightly brush the top and sides of the rolled Stromboli with the remaining egg wash until surface is moistened.
Bake and serve. Bake about 35-40 minutes or until crust is golden brown and the bottom of the Stromboli is cooked through as well. Slice the stromboli into slices and serve with fresh fruit. It makes a lovely brunch--or grab and go breakfast since the slices are fairly portable!