Braided Stromboli With Vegan Bread Recipe
Debbie was looking for something to make for dinner and ran across a wheat recipe for Braided Stromboli, a giant sub and an American icon when it comes to feeding a crowd. Looking at the recipe, the bread portion was of course an issue since the gluten-free dough is very tacky. However, Debbie has a great recipe for Crescent Rolls in her cookbook that is easily handled. Taking on the task of making the quick-yeast crescent roll dough, she tried it and you can see from the photos it really turned out nice.The bonus is the crescent roll recipe made with Inspiration Bakery and Mixes All-Purpose Baking Mix is vegan, plus you do not have to let it rise. Anyone wanting to fill the gluten-free Stromboli dough with vegan options instead of meat can add dairy-free cheese and vegan "meat" to enjoy the Braided Stromboli recipe.The braiding was the fun part. Debbie felt quite accomplished by making the Braided Stromboli. It was pretty fun to make and serve with the marinara sauce and gave dinner a whole new meaning.
Equipment
- Stand Mixer with paddle attachment
- Spatula
- Measuring Cups and Spoons
- Rolling Pin pizza roller works best
- Pastry Brush
- Knife
- Wire Whisk
- Parchment Paper
Ingredients
Make Crescent Roll dough
- 1 ¾ cup Inspiration Bakery and Mixes All-Purpose Baking Mix 240 grams
- 1 package yeast
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder double acting
- ½ teaspoon Guar Gum do not omit
- 6 tablespoons softened butter or margarine
- egg replacer for one egg-follow directions do not use flax seed meal
- 1 cup sour cream or unflavored yogurt can use a dairy free option
- 1 ½ teaspoon apple cider vinegar
- Tapioca Flour/starch to foll the dough out
- Marina Sauce for dipping
Stromboli Filing
- 2 cloves garlic you can use crushed garlic equal to 2 cloves
- 2 tablespoons olive oil
- ½ pound Provolone cheese, thinly sliced
- ¼ pound Salami, thinly sliced
- ½ cup diced roasted red peppers
Glaze
- 1 large whole egg, beaten with 1 tablespoon water substitute olive oil for vegan option
Instructions
Preparing the vegan Crescent Roll dough
- Pre-heat oven to 375°F
- Combine dry ingredients together with a wire whisk. Set aside.
- Use a stand mixer with the paddle attachment to cream butter, sour cream, egg replacer, and apple cider vinegar. Scrape the bowl at least one time.
- Add the dry mix. Blend on medium-high for about 2 minutes to create a thick batter. Scrape the bowl at least one time.
- Place a large piece of parchment paper on a flat surface. Cover the parchment paper with tapioca flour/starch so the dough does not stick. Place the dough on top of the parchment paper. Shape into a ball and roll the dough in the tapioca flour/starch and turn over. Flatten the dough and sprinkle with more tapioca flour/starch on top. Roll the dough out to a 12-inch by 15-inch rectangle.
- Place the parchment paper with the dough rectangle on a large baking sheet. If the parchment paper sticks out over the rim of the pan, trim with scissors so the parchment paper will not burn while baking.
- In a small bowl combine the garlic and olive oil. Blend as much as you can. Use the pastry brush to brush the garlic/olive oil combination over the surface of the dough. Use it all.
- Turn the pan so that the 15-inch length is facing you. Layer the salami down the middle not to exceed 4-inches of the dough down the middle and leave a good inch at both ends to fold it over. Next place the provolone cheese on top and last add the diced roasted red peppers.
Make the Braid
- To make the braid, start at the edge of the filling and make parallel horizontal cuts in the dough at 1-inch intervals down both sides, leaving a 1-inch border at the top and bottom. Make sure to cut the same amount on each side.
- Fold the top and bottom edges over the filling. Starting at the top right-hand strip of dough, fold it over the filling, then cross the top left-hand strip over the filling and continue until is completed.
- Brush the egg and water mixture completely covering the top and sides. If you want to make this vegan, brush olive oil instead.
- Bake for 30-35 minutes until the braid looks golden brown. Remove from oven and let sit for 10 minutes before serving. Serve with warm marinara sauce. Cut in 2-inch pieces, and serve warm.
Notes
When substituting vegan cheese, make sure it will melt.
Tapioca flour and starch are the same thing.
