Stromboli is a very popular Italian dish. Unsurprisingly, it shares a lot in common with pizza and calzone! Aside from the pizza dough used to cook up the dish, stromboli can also be topped with any of your favorite pizza toppings. The difference is that it’s rolled into the shape of a log before it goes into the oven.
This vegetarian stromboli recipe uses whole wheat and includes a delicious blend of vegetables and cheese. This dish is guaranteed to be a family favorite!
Stromboli is very versatile and easy to eat. It can be served as a main dish with a side of roasted or sauteed vegetables, as an appetizer, or even packed away in a snack box to take to school or work.
Vegetarian Stromboli Recipe
There are two parts to this recipe. The first part covers the recipe for the bread dough. The other recipe is for the stuffing. You can expect the preparation process to take 120 minutes. The stromboli will take around 80 minutes to cook. The following recipe makes 6 servings.
Bread Dough Ingredients
- 1 tbsp of honey
- 1 tsp of salt
- 1 tbsp of olive oil, preferably extra virgin
- 2 ½ tsp of active dry yeast
- 3 cups of whole wheat flour
- 1 cup of water (it should be lukewarm)
- Sesame – as needed
- 1 thinly sliced onion
- 1 cup of tomato basil pasta sauce
- 1 thinly sliced capsicum/ red bell pepper
- 2 cups of grated mozzarella cheese
- 1 whole egg
- ½ a cup of chopped black olives
- 200 gm of chopped button mushrooms
Before you start, you need to set the oven to 180C. Place a large, greased baking sheet in the preheating oven.
Pour the cup of lukewarm water along with the honey, olive oil, and yeast into a large mixing bowl. Stir well and set aside for around five minutes. The mixture should be foamy by then.
After the foam forms, add the salt and flour into the mixing bowl as you sift. Keep mixing until all the flour is added and the mixture becomes doughy and a little sticky.
Lightly flour your countertop and turn the dough out on it. Start kneading and add a bit more olive oil if the dough gets too sticky. You should continue doing this for 5 to 10 minutes.
Use just enough olive oil to coat the large bowl. Avoid using too much. Place the kneaded dough back into the bowl and wrap the top loosely with a plastic wrap or a loose-fitting lid.
Leave the dough to rest for around 120 minutes in a warm area. When you come back, the dough should be almost twice its initial size.
Place just enough oil in a pan to stir-fry the mushrooms, capsicum, and onions. Make sure to season with salt and pepper to taste.
Set the stove to high heat and cook the vegetables until they’re lightly roasted. Turn the fire down, allowing the vegetables to cool down. Then, mix in the black olives.
Vegetarian Stromboli Instructions
To make your stromboli, you need a thick tomato basil sauce. Otherwise, the stromboli will get soggy. If you can’t find a flavorful ready-made sauce that’s thick enough, you can prepare your own.
Flatten the dough out and split it in half. Lightly flour your countertop and roll out one half into the shape of a large rectangle. It should be around 14 inches long and 10 inches wide. Spread the tomato basil sauce over the flattened dough.
Top the dough and the sauce with your roasted vegetables and one cup of mozzarella cheese. You should make sure to leave a 1-inch border around each side empty.
Start rolling the dough upward and into a log. Once you roll it all up, moisten the edge with a little bit of water and press down on the sides. Pinch the end of the stromboli to make sure that it’s well-sealed.
Repeat steps 2 and 3 with the other half of the dough and the remaining sauce and roasted vegetable portions. Once you have your two stromboli logs ready, place them onto the greased baking sheet that you placed into the oven earlier.
Leave the stromboli to cook in the oven for 30 minutes to rise. Take it out and use a cooking brush to cover the top with honey or egg wash. Decorate with sesame seeds. Make sure that they’re spread out evenly on the stromboli.
Put the stromboli back into the oven for around 20 to 25 minutes. Take it out when it’s golden brown and let it rest for 10 minutes.
Cut up your stromboli into thick slices and place them onto a platter. We recommend serving it with cucumber salad and Italian-style potatoes as complementary side dishes.
Frequently Asked Questions (FAQs)
Can I use other fillings?
Yes, you can use fillings like spinach and cheese, mushroom and spinach, and other roasted vegetables like zucchini, broccoli, cauliflower, and pesto-flavored vegetables.
Can I prepare the dough beforehand?
Yes, if you wish, you can prepare the dough for the stromboli a day ahead. This applies to the filling as well! If the dough rises, you can deflate it and proceed to follow the recipe.
Can I eat leftover stromboli?
As long as you refrigerate it, your stromboli should be good to eat for 3 or 4 days after you cook it. Just re-heat it in the oven and it will be just as delicious!
What is the difference between stromboli and calzone?
The main difference between both dishes is that stromboli is rolled, while calzone is folded into the shape of a moon.
Upon scrolling through this recipe, making stromboli can seem a lot of work. There are several things to prepare before putting the stromboli together. This is especially the case if you plan on making your own tomato basil sauce as well.
However, once you get the hang of it, you’ll realize how easy the recipe is.
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