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Stromboli Filling

  • Recipe Submitted by on

Category: Cheese, Eggs

 Ingredients List

  • 4 tbsp Almond Flour
  • 3 tbsp Coconut Flour
  • 4 tbsp butter melted
  • 1 1/4 cup mozzarella cheese (140 grams) shredded (I used a lower fat cheese, 2% milk mozzarella, preshredded by Kraft. This is usually what my grocery store has to offer.)
  • 1/2 tsp fennel seed (or 1/4 tsp garlic powder)
  • 1 tsp red pepper flakes (optional)
  • 1/8 tsp garlic powder
  • 1 egg (large)
  • Filling
  • 1/2 cup mozzarella cheese shredded
  • 28 grams pepperoni slices (about 14)


1. Preheat oven to 400 degrees
melt butter in the microwave and set aside.
2. Combine spices with shredded cheese and melt in the microwave at 30% power for about 2 mins in a 1200 watt microwave.
3. Add almond flour, coconut flour, melted butter and egg to your melted cheese and combine. (Use 4 tbsp coconut flour OR omit the butter if you are using a higher fat cheese, anything over 5 grams per 28 gram serving IF it's too wet when you mix your ingredients. If you have to add the extra coconut flour then extend the baking time from 15 mins to 20 mins.)
4. Microwave the dough/batter for 5-10 seconds to make sure all the ingredients are well combined.
5. Before rolling out the dough microwave again for 10 seconds.
Form a rectangle on top of parchment paper (I use these silicone baking mats but parchment paper works just as well!), place another sheet of parchment paper on top and roll out into a rectangular shape.
Slice the sides (the longest sides) to get nice straight edges with a pizza cutter.
6. Using the pizza cutter slice the strips on each side evenly. Only go about a third of the way in to leave room for the filling.
7. Add the cheese and pepperoni to the middle of your dough and fold the strips over the top.
8. Fold up the dough on the ends to close the stromboli up.
9. Bake at 400 degrees for 15 mins. (20 mins for a higher fat cheese with extra coconut flour added)

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