We use a white sweet potato and tapioca flour crust and wrap it around diced chicken breast in a homemade nut free and dairy free pesto sauce made from basil and spinach. If you have food sensitivities you may not be able to eat a traditional pizza or calzone but this is a worthy substitute for an old favourite. The tapioca flour combines with the sweet potato to create an almost melted "cheesy" texture. Fully AIP compliant. Try reheating your Stromboli in an air fryer for a delicious option to baking or microwaving. We are excited to offer our meals packed in eco-friendly, recyclable, and biodegradable containers. The trays can be reheated in the oven or the microwave. They have superior heat retention while remaining cool to the touch. The Mylar® film is made of 65 percent recycled material. The Mylar® film has been tested for food safety and does not contain BPA or common food allergens. 

Reheating Instructions: For best results thaw in the refrigerator overnight before reheating. Our eco-friendly recyclable and biodegradable trays and film are safe for reheating in the oven or in the microwave and the film self-vents during cooking. The Mylar® film is made from 65 percent recycled material and do not contain BPA or common allergens. To reheat in the oven: Preheat oven to 350 degrees and place the tray in the oven on the middle rack and bake for 18-20 minutes or until heated through and reaches a minimum internal temperature of at least 165 degrees F. To reheat in the Microwave: Place in microwave and heat on high for 3-5 minutes or until meal is hot throughout and reaches a minimum internal temperature of at least 165 degrees F. Trays can go direct from the freezer to the oven (up to 200°C/400°F) but trays cannot be used in a toaster oven. 

Try reheating the Stromboli in an air fryer for a crispier crust!