This quick and easy VEGETARIAN STROMBOLI comes together in no time at all and is perfect for any night you want to go meatless.
Let me tell you a little something. Just a little over a week ago, I actually had no clue what a stromboli was. Well, I did but I didn’t.
I knew it was something bready with delicious cheesy things baked inside.
And I also knew the word stromboli.
But I had no clue they were the same thing!
Honestly, when I thought of stromboli, I thought of something full of meat and kind of pictured a large sweaty Italian man eating one… how’s that for a visual?!
Thank goodness, I figured out exactly what a stromboli is and decided to make it veggie friendly and ridiculously delicious – so much that I’ve made it twice in the last two weeks!
Oh! and I made another drunk video while cooking it up, so you’re not going to want to miss that either.
Ok, so really, what is a stromboli by definition:
“Stromboli is a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables. The dough traditionally used is Italian bread dough.”
Welp. Being the vegetarian that I am, I took out the meat element, added lots of thick juicy mushrooms, and of course went the easy route and used refrigerated pizza dough.
And the results? Well, you’ll have to see for yourself!
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- 1/2 cup black olives
- 8-10 sun-dried tomatoes , packed in oil
- 1 Tablespoon oil from the sun-dried tomato jar
- 1 can (13.8 ounces) refrigerated pizza dough
- 12-15 slices provolone cheese
- 2-3 handfuls of fresh spinach
- 1-2 large portabello mushroom cap , sliced into long strips
- 1 egg , lightly beaten
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
Combine the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a rough and kinda chunky paste.
Lightly flour a work surface and rolling pin. Roll dough into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer.
Finally add the mushroom strips in a single layer, long sides parallel to the long sides of the dough rectangle.
Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before the roll is done, brush the border lightly with egg and pinch the seam to seal.
Carefully transfer the roll, seam side down, to the prepared baking sheet. Brush lightly with the egg. Bake for 25 to 30 minutes, until the bread is golden.
Loosen the bottom of stromboli from the foil with a spatula. Transfer to a cutting board, let cool, and cut slices.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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