A stromboli is an Italian-American dish and is basically a pizza that is rolled up like a Swiss roll and then baked.
The stromboli can be filled with whatever you fancy on a pizza really. I decided to use the following: tomato pesto paste, roasted mushrooms, roasted peppers and caramelised onion chutney, slices of garlic, fresh basil and oregano. The pizza dough was made the day before using this recipe
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Stretch the pizza dough into a 10-by-12-inch rectangle, on a lightly floured surface. Spread a layer of vegan tomato pesto over the dough leaving a border, next put a layer of roasted peppers and then a layer of roasted mushrooms, leaving a 2-inch border on one of the long edges. Scatter the sliced garlic over the top.
Next put a line of caramelised onions in the centre over the mushrooms and scatter Italian herbs and basil leaves over the entire area.
Turn the short edges over on to the vegetables .
Now starting with the long side without the 2-inch border, roll the dough over top of the vegetables.
Keep rolling until you meet the edge that was left clean.
Gently lift the stromboli and place seam side down on the baking sheet. Brush the stromboli with the olive oil
Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough to allow the insides to steam while cooking.
Sprinkle sesame seeds evenly all over the top.
Bake for 30 to 40 minutes, until golden brown all over. Let rest for 10 minutes on the sheet tray.
Transfer to a cutting board and slice into pieces about 2-inches wide.
And serve
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Stromboli
Equipment
- 1 metal baking tray
Ingredients
- 1 small jar of tomato pesto
- 1 jar of roasted peppers
- 500 g pizza dough
- 1 bowl of roasted mushrooms
- 2 clove garlic
- 1 handful of basil
- 2 tbsp caramelised onion chutney
- 2 tbsp dried oregano
Method
- The stromboli can be filled with whatever you fancy, I decided to use the following: tomato pesto paste, roasted mushrooms, roasted peppers and caramelised onion chutney. The pizza dough was made the day before using this recipe
- Stretch the pizza dough into a 10-by-12-inch rectangle, on a lightly floured surface. Spread a layer of vegan tomato pesto over the dough leaving a border, next put a layer of roasted peppers and then a layer of roasted mushrooms, leaving a 2-inch border on one of the long edges. Scatter the sliced garlic over the top.
- Next put a line of caramelised onion chutney in the centre over the mushrooms. And scatter oregano an d basil leaves over the entire area.
- Preheat the oven to 200°C. Line a baking sheet with parchment paper.
- Turn the short edges over on to the vegetables .
- Now starting with the long side without the 2-inch border, roll the dough over top of the vegetables.
- Keep rolling until you meet the edge that was left clean.
- Gently lift the stromboli and place seam side down on the baking sheet. Brush the stromboli with the olive oil
- Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough to allow the insides to steam while cooking.
- Sprinkle sesame seeds evenly all over the top.
- Bake for 30 to 40 minutes, until golden brown all over. remove and let rest for 10 minutes on the sheet tray.
- Transfer to a cutting board and slice into pieces about 2-inches wide.
- And serve
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).