Veggie Stromboli

Veggie Stromboli





Prep Time: 20 Min
Rest Time: 1 Hour
Cook Time: 20 Min

Yields: About 6 Slices

WHAT YOU NEED

• 650g Prepared Fresh Pizza Dough
• 213ml Prepared Pizza Sauce
• 1 C Pizza Mozzarella, shredded
• 2 x Burrata
• 1/2 Red Onion, sliced
• 1/2 227g Cremini Mushrooms, sliced
• Red Bell Pepper, sliced
• Fresh Basil
• Dried Oregano
• All Purpose Flour
• EVOO
• Himalayan Salt
• Pepper Flakes
• Grana Padano
• Fresh Parsley

N O T E S 
* I was only able to find a 650g prepared pizza dough. Ideally, one pound of dough would make the perfect stromboli. I really had to twist the darned thing to get it to fit on my baking sheet lol

* If you find the stromboli dough too thick after rolling it out, trim the ends off of the stromboli and re-roll it out to thin it out a touch.

* For dipping, you could serve these up with any remaining pizza sauce or a second can for service.

DIRECTIONS

• Generously flour the surface you're going to roll the dough out on. Flour your rolling pin, drop your dough in the center of your working surface and sprinkle it with flour. Start rolling it out, working from the middle and pressing out until you have a nice, long, oval shaped, flat dough. Spoon sauce to coat the entire center, leaving about an inch around the perimeter. Next, sprinkle your mozzarella over the sauce, followed by laying out some sliced onions, mushrooms, and peppers. Tear up some basil and sprinkle the torn leaves over your toppings. Next, tear apart the burrata and place chunks of the burrata sporadically around the stromboli. Generously season with dried oregano and pepper flakes.

• Assuming the oval shaped stromboli is horizontal in front of you, roll it up much like you would a cinnamon roll, flouring as needed and making sure the sides are tucked in. Roll in plastic wrap and carefully transfer to a parchment lined baking sheet. Set aside to rest for an hour.
• Preheat oven to 400 F
• In the meantime, carefully unwrap the stromboli on to your parchment lined baking sheet, ensuring the seal side is facing down. Next, carefully make 5 - 6 slits along the top of the stromboli to allow steam to escape. Brush with EVOO and season with freshly grated grana padano, Himalayan salt, pepper flakes, and Italian Seasoning.
• Bake the stromboli for 20ish minutes. Start checking it at the 15 mark, looking for excessive browning on the top. Once you see a beautiful golden brown crust and some sauce / cheese billowing out of the slits, the stromboli is done.
• Remove and set on to a wire cooling rack for at least 5 minutes. Sprinkle the stromboli with freshly chopped parsley and additional grana. Once cooled enough to handle, slice in to equal sized pieces using the slits we already gave it as a guide, and serve garnished with additional fresh parsley and grana padano. ENJOY!

HAPPY VEG