Last week I shared a few new recipes I was anxious to try. I have an update about one that was super easy and also delicious! I made the Veggie Stromboli from Skinny Taste and we really enjoyed it. A stromboli is kind of like a rolled up pizza. Sometimes homemade stromboli’s and pizzas are labor intensive, but a packaged pizza crust made this come together quickly.
I found a package of pizza dough at Aldi – not in a can, but a plastic bag. It was on sale last week for .99! I’m so glad I found this for nights when I don’t want to make my own crust. This is great for a busy night! You won’t be skimping on flavor, just time!
Veggie Strombolli
Ingredients
- ▢16 ounce refrigerated or homemade pizza dough
- ▢1 1/2 tbsp olive oil, extra virgin
- ▢3/4 tsp kosher salt
- ▢8 ounces thinly sliced cremini mushrooms, stems trimmed
- ▢1 medium red onion, chopped
- ▢3 cups baby spinach
- ▢3 cloves garlic, crushed
- ▢1 cup part-skim shredded mozzarella cheese
- ▢1 egg white, beaten
- ▢sesame seeds, optional for topping
- ▢marinara sauce, for serving
Instructions
- If the dough is refrigerated let it rest to room temp 1 hour before starting.
- Preheat the oven to 400F and set rack in the center of the oven.
- Heat a large non-stick skillet over medium-low heat and add 2 tablespoons extra virgin olive oil, when hot add the mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, to taste and cook, stirring until tender, about 5 minutes.
- Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes.
- Add garlic and cook 1 minute. Set aside to cool completely.
- Spray a nonstick sheet pan with oil or line with a silicone mat.
With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle. - Place the veggies over the dough leaving about 1 1/2 inch from the edge. Top with cheese.
Use the egg wash and brush along the edge of the dough. - Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.
- Lay the bread seam side down on the prepared pan.
- Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.
Bake 25 to 35 minutes, until golden brown on top and the dough is cooked on the end. - Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.
- Serve with marinara sauce on the side.
The leftovers the next day were warmed in the oven and were as delicious and maybe even more so, than the first day! I’m looking forward to making a “meaty version” with turkey pepperoni soon! I’ll just replace the mushrooms with the pepperoni.
If you don’t want to purchase dough, this two-ingredient dough is easy! This one from King Arthur Flour is AMAZING if you think 24-hours ahead of time. Lastly, this grilled dough is super simple and super good!
If you love a good pizza-like meal, you’ll love this one!
RefreshHer 