Friday nights here at Casa de Hobbit are ‘Date Night.’ We both look forward to Date Night as it helps us transition from the week into the weekend. Date Night means no stress, good food, good company. Relax 🙂
You know what I really miss, especially on Date Night? Hot Pastrami sandwiches. We would get those about once a month as a treat from the country store up the road.But, with cutting out breads, we haven’t enjoyed them in a long time. TIME TO CHANGE THAT SHIT!
Last week, I posted my Chicken BLT Fathead Stromboli and standard Fathead Stromboli. Since I made this one at the same time to toss in the freezer for Date Night, I thought I’d share this . Fathead is loved in the keto world, and for good reasons. You get that wonderful crust that you used to get from grains while increasing your fat intake and dropping a ton of carbs. The other beauty of it is its versatility! You can use it to make pizza, bread sticks, cheese danish, and other bread-like recipes. We love our fatheads :). My recipe is a slight variation of the typical one as I do not use cream cheese, which helps lower the carb count a little so I can have more fun with the rest of it and I think it makes the dough easier to work with.
Here’s my Hot Pastrami Sandwich Fathead stromboli!
- 1.50 Cup, 2% Milk Natural Reduced Fat Shredded Mozzarella Cheese (With Added Calcium)
- 4.00 tbsp(s), Almond Meal
- 3.00 tbsp(s), Coconut flour
- 1.00 egg, Large Egg
- 4.00 tbsp(s), Butter – Salted (melted)
- 4.00 oz(s), Pastrami – Turkey (I use Carolina as it has ZERO carbs)
- 2.00 oz(s), Cheese, provolone
- 2 tbsp brown mustard
First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and butter. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others. Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.
Place it between two sheets of parchment or silicon baking mats. Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough in a large rectangle of uniform thickness (about the thickness of two quarters stacked. Trim if needed. Starting at one end, make sliced down each side about 1/3rd of the way across on each side. This will let you braid\wrap the dough across the top of the filling.
Lay the pastrami up the center of the dough, then spread the mustard over it, topping with the cheese.
Fold the the dough over the top, alternating sides all the way down, sealing the ends. Place on baking sheet
Pop in the oven for about 20 minutes or until the crust browns up nicely. Remove, let cool for a few minutes, then slice up, and serve!!
Nutritional information (based off my ingredients, double-check!): Calories: 375, Fat: 29g, Protein: 22g, Carbs: 9g, Fiber: 4g, Net Carbs: 5g
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me :). If you do your own tweaks, let me know, I love to learn new things!! Also, follow me on Pinterest so you can easily save these to your boards! The link to my account is at the bottom of the page. Thanks!