Step 1

Preheat oven to 500F. In a mixing bowl, add the Chebe mix. With a fork, blend in the Parmesan, milk, eggs and oil. Mix for a couple of minutes then continue with your hands, kneading until the dough is smooth and well blended.

Step 2

Separate the dough into two equal pieces. Each piece will weigh between 7 and 8 oz. On a clean surface, roll each piece into a 12” x 8” rectangle. (You may want to use a gluten free flour or food starch on the surface if the dough is a little sticky.)

Step 3

For each rectangle of dough, spread 3 Tbsp marinara sauce evenly over the surface leaving about 1.5” of the long side untouched. Over the marinara, layer the provolone, sopressata, ham, mushrooms, peppers and mozzarella.

Step 4

Brush the untouched edge with egg wash. Fold in the short sides of the rectangle about one inch and, beginning from the long, filled edge, roll the dough toward the untouched edge. The untouched edge should be on the bottom.

Step 5

Lay both strombolis on a parchment-lined baking tray (the parchment paper is only for easier cleanup). Brush generously with egg wash and score the top of the stromboli in spaces about 1.5” apart. (This allows the heat to escape while baking.) Sprinkle with the mozzarella cheese.

Step 6

Bake for 15 minutes or until golden brown and the insides are bubbling. Remove and top with parsley. Let cool for about 10 to 15 minutes before slicing and serving.