Posted by https://grazedandenthused.com/rosemary-prosciutto-stromboli-paleoaip/
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- 1 cup cooked, cooled and mashed white sweet potato*
- 1/2 cup tapioca starch or arrowroot starch
- 1/4 teaspoon sea salt
- 1 teaspoon finely chopped fresh rosemary
- 4 to 6 slices prosciutto
- 1 tablespoon olive oil, duck fat or bacon fat, melted if solid
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.pan>
- In a bowl, combine mashed sweet potato with sea salt in a bowl, ensuring no lumps remain.
- Mix in ¼ cup of the tapioca or arrowroot starch at a time. The mixture should form a thickened ball of dough.
- Transfer dough onto the baking sheet. Use your hands to roll out dough into a rectangle about ¼ inch thick. You can use parchment paper to assist you with this.
- Sprinkle rosemary evenly on the top surface of the dough. Layer prosciutto slices on top of dough.
- Roll the dough into a log shape, starting with one of the short sides and using the parchment paper to assist you. Slightly flatten your Stromboli with your hand. This allows it to cook through to a crispier on the outside texture.
- Brush dough with ½ tablespoon of the fat. Bake for about 30 minute until lightly golden brown. Brush with remaining 1/2 tablespoon fat.
- Turn oven broiler on high. Place baking sheet 6 inches away from the broiler. Broil stromboli for 2 minutes until medium golden brown. Watch carefully so you don’t burn the top! Let cool for a few minutes. Slice in half and serve immediately.
You can use a Japanese yam, Hannah or Jersey variety white sweet potato. Some users have used regular sweet potatoes, but this will change the flavor to more sweet, of course.