CHICKEN AND SAUSAGE STROMBOLI
This is a wonderfully easy and tasty filling for the stromboli made
with my Miracle Dough recipe. This
stromboli is rolled jelly-roll style. You can have this as part of a meal or you can slice it up and serve as a fun appetizer!
2
tbsp bacon fat (30 mL)
1 lb mushrooms, sliced (0.45
kg)
2 cups diced, cooked chicken
(500 mL)
4 small 4-inch (10 cm) cooked
sausages, diced
Seasoning salt, to taste
Black pepper, to taste
4 oz regular cream cheese
(125 g)
11/2 cups grated Monterey Jack (375 mL)
Cheese
1 egg yolk
1 tsp water (5 mL)
Preheat
oven to 400°F (200°C). Grease a 14 x
10-inch (36 x 25 cm) cookie sheet. Line
cookie sheet with parchment paper.
In
frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, cook mushrooms
until turning brown. Move them over to
one side in the pan. Add the remaining
bacon fat and melt it. Add chicken and
sausages and stir fry to heat all.
Sprinkle with seasoning salt and pepper, to taste (you won’t need much
on account of the sausages).
Prepare
Miracle Dough.
Place
dough ball on the parchment paper and cover with plastic wrap. Using a small rolling pin or a food can, roll
out the dough to cover the entire pan.
On one long side, about 1-inch (2.5 cm) from the edge, place filling and
dot with cream cheese. Cover with grated
Monterey Jack Cheese. Start rolling up
from the filling side, using the parchment paper to help in the beginning. Keep rolling and seal the edges to the roll
by pressing with your fingers. In small bowl, whisk together egg yolk and water
with a fork. Brush over top of
stromboli. Bake 20 minutes, or until
light golden brown. Cut into slices and
serve.
Yield: 6/8 servings
1 serving
512.2/384.1
calories
25.9/19.4
g protein
41.3/31.0
g fat
1.0/0.7 g fiber
8.5/6.4
g net carbs
MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
See the strings of cheese....don't worry keep mixing and then knead.
See the strings of cheese....don't worry keep mixing and then knead.
Here is a pic of the dough ball - lovely, soft and malleable!!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.
I tried this one a couple of times
I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer. I could be wrong. CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.
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For other great Low-Carb, Gluten-Free recipes by the team & me: