If there's one thing I love, it would have to be a stromboli! You'll be surprised that there is so much to know about the stromboli; it isn't just an Italian wrap. But cutting to the chase, it's a favorite dish I love to do, especially for potlucks and family dinners. To accommodate those who are vegetarian or can't eat meat, I decided to whip up my veggie stromboli, with a delicious cheese filling to match.
This is one veggie cheese stromboli you are going to love! It's quick and simple to make, and it'll be a blast for the whole family. Before anything else be sure to preheat your oven to 400 degrees F. Line your baking sheet with foil, coating it with cooking spray. Then add half a cup of black olives, about ten sun-dried tomatoes (halved with oil) and a tablespoon of oil from the tomatoes. Pulse it until it's a paste.
With a pound of pizza dough, roll it until it becomes a rectangle. Spread the newly blended mixture on your dough, leaving a border of about one inch.
Top the mixture with 15 slices of cheese, (your choice but we chose provolone). Then it's time to add your vegetables. Top it with frozen spinach, (thawed and drained), roasted red peppers, (drained, dry and chopped). Fold the inch of dough over the filling then fold in the long sides, pinching the dough at the corners to prevent it from breaking.
Roll the dough tightly then lightly brush it with beaten egg. Cut a few sits in the top and pinch the seams to seal the filling. Put the roll on top of the baking sheet, seam side down. Brush the rest of the surface with beaten egg and then bake it for half an hour or until the bread is golden.
And you're ready to go! Let it cool a bit and serve it for everyone to enjoy.
Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hopes to be able to contribute to your cooking experience through this.
Veggie Cheese Stromboli
- 1/2 cup black olives
- 10 sundried tomatoes halved
- 1 tbsp oil from tomatoes
- 1 lb pizza dough
- 15 slices provolone cheese or cheddar
- 10 oz frozen spinach drained, squeezed and chopped
- 12 oz roasted red peppers drained and cut into strips
- 1 egg lightly beaten
- Preheat the oven to 400 degrees F and line the baking sheet with foil.
- Put olives, sun-dried tomatoes, and oil in the food processor and pulse until it creates a paste.
- Flour your surface and rolling pin, then roll the pizza dough until it becomes a 14x10-inch rectangle.
- Spread the tomato paste over the dough, leaving a border measuring an inch.
- Add the cheese on top of the dough, then top it off with the spinach and red peppers.
- Fold one once of the dough over the filling. Then, fold its long ends on top of the sauce. Make sure to pinch the dough's corners.
- Roll the dough very tightly. Brush it with a beaten egg, pinching the seam for sealing.
- Put the roll on top of the baking sheet (seam side down) and brush the surface with beaten egg. Make a few slices in the top.
- Bake the roll for half an hour or when the bread is golden in color and sound hollow if tapped.
- Remove the roll from the oven, loosen the stromboli's bottom from the foil. Transfer it to a cutting board and let it cool before serving.