One of the worst parts of being a vegetarian is how difficult it is to get good take out food. I live in a semi-rural area so there are not many take out options that aren’t hoagies or pizza to begin with, and if you can’t tell where I’m from given the “hoagies” you must not be from north east America. This stromboli doesn’t really leave the realm of pizza shop fare, but given that we aren’t really ordering out during the pandemic, it was the perfect time to try out this recipe.
Now I’ll mention that I diced the veggies very small because my children would be eating it too. My 1 year old did awesome with both the crust as well as the veggies and cheese. My 3.5 year old wouldn’t eat it because spinach *eye roll*, his loss on that one. The recipe comes together in about 45 minutes depending on how diced and soft you want the vegetables.
Start by dicing 1 bell pepper, 4 mushrooms, 1 cup of baby spinach, and 1/2 an onion. You may notice that there is not any onion in my pictures. I’ve been off onion lately, can’t stand lingering onion smell so I added a bit of onion powder rather than chopped onion. I blame postpartum, haha. Couldn’t handle meat after baby 1 and can’t handle onion after baby 2. Who knows if there is any truth to that.
Anyways, place the diced veggies in a pan with a bit of olive oil. Saute for about 15 minutes, until all the vegetables have throughly cooked down.
While the veggies are cooking, preheat the oven to 375 and begin making your dough. This recipe was adapted from Budget Bytes No Yeast Pizza Dough. The full 2 cups from the original recipe made for a very dense stromboli so I cut it down in order to make the dough a bit thinner. Also, I used white wheat flour because that’s what I had on hand. If you want a more traditional flavor definitely stick with all purpose.
So to make the dough combine 1 3/4 cups of flour of choice (wheat or all purpose), 1 tbsp baking powder, 3/4 tsp of salt, 1 tbsp of olive oil, and 1 cup of water. Use a fork to stir and combine. Once it has come to a ball shape, sprinkle flour on your work surface and roll out the dough.
If your dough is not already on a baking sheet, spray your baking sheet with non-stick spray or place parchment paper below and transfer the dough to the sheet. I used a pizza pan with non-stick spray and it worked fine. I did put a regular baking sheet on the lower rack to prevent any dripping from the openings on the pizza tray.
Place about 1/2 cup to 1 cup fo cheese on the dough, then add the cooked veggies followed by another 1/2 cup to 1 cup of cheese.
Fold the other half of the dough over top of the veggies and cheese. Rounding the edges to seal. Crack and scramble an egg into a small dish and baste it on to the top of the dough until lightly covered. Sprinkle garlic powder lightly across the top along with Italian seasonings.
Place the stromboli in the oven for about 20 minutes until lightly browned on top. Let it sit for 5 minutes or so before cutting. While waiting you can heat up a quick simple sauce or use jarred marinara. We just used a can of crushed tomatoes. Serve and enjoy. For our family, this made about 5-6 servings.
Mushroom and Pepper Stromboli
- 1 bell pepper
- 4 mushrooms
- 1 cup of baby spinach
- 1/2 an onion (or onion powder to taste)
- oil of choice
- 1 3/4 cups of all purpose or white wheat flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 tbsp olive oil
- 1 cup water
- 1-2 cups of cheese
- 1 egg
- garlic powder
- Italian seasonings
- crushed tomatoes or jar of marinara sauce
- Dice bell pepper, mushroom, baby spinach, and 1/2 an onion and place these in a pan with a bit of olive oil. Saute for about 15 minutes until all of the vegetables are soft.
- Preheat the oven to 375 and begin making the dough. In a large bowl, combine 1 3/4 cups of flour (either all purpose or wheat) with 1 tbsp baking powder, 3/4 tsp salt, 1 tbsp olive oil, and 1 cup water. Use a fork to combine until the dough makes a ball shape.
- Sprinkle a bit of flour on your work surface and roll out the dough until decently thin. The dough should be thick enough to move without ripping but still relatively thin (picture above).
- If your dough isn’t already on the baking sheet, line a baking sheet with parchment paper or non-stick cooking spray. Transfer the dough to baking sheet. Sprinkle 1/2 cup to 1 cup of cheese on one side of the dough. Pour the veggies on top of the cheese and place the remaining 1/2 cup to 1 cup of cheese on top. I gave a range for the cheese because it just depending on your cheese to veggie ratio.
- Fold the other half of the dough over the cheese and veggies and seal the edges by rolling or folding them together.
- Crack an egg into a small bowl and scramble it with a fork. Baste the scrambled egg over the top of the dough, lightly covering all of the top and edges. Sprinkle some garlic powder and Italian seasonings over the top.
- Place the stromboli in the oven for about 20 minutes until the top is lightly brown. Let sit about 5 minutes before serving.
- While cooking you may want to make a dipping sauce. We just warmed up a can of crushed tomatoes or you can use store bought marinara sauce.
One thought on “Mushroom and Pepper Stromboli”
I am not a vegetarian, but I will admit this is a great looking meal.
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