May 15, 2019

Easy Peasy Vegetable Stromboli

by Nichole, Magical Marketing Millenial

Vegetable Stromboli with Bell Peppers and Artichokes:
  • Pizza dough - 1 lb (pre-made pizza dough is fine or you can make your own)
  • Flour, all-purpose - ~2 Tbsp (only for dough that needs to be rolled out) 
  • Bell peppers, red - 1, chopped
  • Artichokes, frozen or canned - 6 oz, chopped
  • Eggs - 1, whisked
  • Oil, cooking - 1 Tbsp
  • Parchment paper - for lining pan
  • Marinara with Garlic and Oregano (ingredients listed separately or you can use pre-made) - 1/4 cup
  • Cheese, shredded mozzarella - 6 oz
  • Cheese, parmesan (opt) - 1 oz, grated
Marinara with Garlic and Oregano (this is super yummy!):
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Tomatoes, crushed (14 oz / 397 g) - 1 can
  • Vinegar, red or white wine - 1 tsp
  • Sugar - 1/2 tsp
  1. Pre-heat oven to 425F.
  2. Heat a skillet with 1 tbsp of cooking oil over medium-high heat. Add peppers and artichokes and saute until peppers are tender, about 3 to 4 minutes.
  3. Spread parchment paper out on a sheet pan.
  4. Dust a counter with some flour. Roll out pizza dough into an oval shape. Top with 1/4 cup of the marinara sauce (reserve remaining sauce), leaving 1” of dough uncovered around the edges. Add peppers / artichokes and mozzarella. 
  5. Brush edges of dough with some of the whisked egg. Starting at one of the long sides of the dough, roll the dough into a log. Transfer stromboli to the sheet pan and cut slits in the top about 2” (I did mine on a sheet pan because I used a pre-made pizza dough that was already pre-rolled). Brush top with remaining whisked eggs and grate parmesan cheese over top.
  6. Bake for 24 to 26 minutes, until golden brown and cooked through (if your dough was thick, it may need a few more minutes to bake).
  7. When stromboli is done cooking, cut into slices. Serve with extra sauce on the side for dipping. Enjoy!