Gluten-free Asparagus Stromboli with Mozzarella and Ham

Gluten-free asparagus Stromboli with mozzarella and ham

Prep time: 1 hour

Cook time: 40 minutes

Serves: 2 breads / 6 portions

Calories: 465

Delicious gluten-free asparagus Stromboli with mozzarella and ham. This asparagus Stromboli looks so impressive but it’s easy to make at home!

Stromboli is a type of turnover bread filled with various cheeses, cold cuts or vegetables. The dough is like Italian bread dough or pizza dough.  Did you know that Stromboli was invented by Italian-Americans in the United States.

For this recipe I used Schär Bread Mix B but you could also use another similar gluten-free flour blend.

If you’ve tried this Stromboli recipe, let us know in the comments down below how you liked it!

Love Italian inspired gluten-free recipes?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

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Asparagus Stromboli with mozzarella and ham

  • Prep time: 1 hour
  • Cook time: 40 minutes
  • Total time: 2 hours 40 minutes
  • Serves: 2 breads / 6 portions
  • Calories 465



  • 400 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 50 g tapioca starch
  • 20 g yeast, fresh
  • 2 tbsp olive oil
  • 1 tsp psyllium husk powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • extra gluten-free flour, for dusting


  • 350 g asparagus, green
  • 125 g mozzarella
  • 120 g ham, smoked or cooked
  • 2 tsp pesto, green
  • 2 spring onions
  • salt
  • pepper


  • 1 egg yolk
  • 1 tbsp milk


For the dough

  • 1)

    Prepare all the ingredients for the dough. Mix the yeast and sugar with 100 g of lukewarm water, cover and let stand for 15 minutes until the yeast forms bubbles.

  • 2)

    Dissolve the salt in 50 g of water.

  • 3)

    Mix the gluten-free flour, tapioca starch and psyllium husks in a mixing bowl. Add the yeast water, salt water, another 200 g of water and the olive oil and knead everything with the dough hook of a food processor (or hand mixer) until a homogeneous dough.

  • 4)

    Cover the the dough and let it rest in a warm place for 45 minutes, until it has significantly increased in volume.

For the filling

  • 1)

    Prepare the ingredients for the filling. Wash the asparagus and cut off the woody ends. Blanch the asparagus in boiling salted water for 8 minutes.

  • 2)

    Wash and clean the spring onions and cut into rings. Drain and dice the mozzarella.

  • 3)

    Drain the asparagus, rinse with cold water and pat dry. Cut diagonally into 5 cm long pieces.

For the Stromboli

  • 1)

    Preheat the oven to 200 degrees Celsius conventional heating (top-bottom heat). Preheat a baking tray in the oven.

  • 2)

    Divide the dough in half. Cover one half with foil and place in the refrigerator.

  • 3)

    Roll out one half into an oval on a floured work surface. Spread a thin layer of half of the pesto in the center of the dough and top with half of the ham. Make sure to keep 3 cm free along the edges. Layer half of the asparagus, spring onions and mozzarella on top and season everything with salt and pepper.

  • 4)

    In a star shape, at 3 cm intervals, cut the dough with scissors all around up to the filling. Fold the bottom end over the filling and then alternately fold the dough strips over the filling from the right and left so that they overlap.

  • 5)

    Whisk the egg yolk with the milk and brush the Stromboli. Place the Stromboli on baking paper on the baking tray and bake for about 20 minutes. Let cool on a cooling rack.

  • 6)

    Prepare and bake the second bread accordingly.


  • 1)

    You can vary the filling as you like. For example, with red pesto, cooked ham, diced zucchini and black olives. Or halve the above filling and prepare two different stromboli.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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