Stromboli traditionally has a very distinct flavor. Salty meats predominate and add a particular savoriness that might be considered essential. I do feel that saltiness is partly what makes a stromboli so tasty, so when it came to making up a vegetarian version, salty ingredients were what I focused on.
The first time I made veggie stromboli I used a lot of salty cheeses, like provolone and asiago, along with well seasoned roasted vegetables. I was happy with how it turned out and felt encouraged to continue experimenting. This time I added a delicious and versatile product to the mix.
Field Roast Sausages are a vegan product out of Seattle. With three amazing flavors to choose from ~ Mexican chipotle, smoked apple sage, and Italian ~ they adapt to many dishes. The spices used as well as a perfect amount of salt make these sausages a great substitute for pork and other meats. Highly recommended!
I love the dough from our local pizzeria so that’s what I use. Most pizzerias will sell you a ball of their dough for a dollar or two; I have also seen it in the refrigerator section of the co-op. To make it from scratch, there are lots of recipes online that I’m sure one day I will try.
- 2 small or medium-pie balls of pizza dough
- 2 packages frozen spinach, thawed and squeezed
- 1 jar artichoke hearts, drained and roughly chopped
- 1/2 large jar roasted red or yellow peppers, drained and roughly chopped
- 1 onion, sliced and sauteed
- 2 to 3 garlic cloves, minced and sauteed with onion
- 2 links Field Roast Italian Sausage, crumbled and sauteed
- 8 ounces ricotta, room temperature
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1 cup extra sharp white cheddar cheese, shredded
- 1 egg, beaten
- 1/2 teaspoon each s&p
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
- 1/4 to 1/2 teaspoon garam masala or Persian spice mix
- 6 or so grates fresh nutmeg
- 1 teaspoon each onion & garlic powders
- 1 teaspoon dijon mustard
- 1/2 pound aged provolone, sliced
- 1/2 pound mozzarella, shredded
- 1/2 pound asiago or romano, grated
- Egg wash: 1 egg beaten with 1 tablespoon water
- Sesame topping: 1/4 cup sesame seeds with 1 teaspoon each garlic and onion powders + pinch paprika
- Preheat oven to 375F
- In a large bowl mix together all the ingredients ~ except for the egg wash, sesame topping and provolone, mozzarella and asiago cheeses
- Roll or hand-stretch each of the two pizza doughs into rectangles ~ about 10″x14″ ~ and place them on lined and oiled baking sheets
- Cover with slices of the provolone, leaving an inch of border all around
- Spread the veggie-cheese filling over provolone, again leaving an inch of border
- Sprinkle mozzarella and asiago and/or romano cheeses over the filling
- Roll up each rectangle by the longer side, tucking in the ends as you go; slide to center of baking sheets
- Brush with the egg wash, then gently make a few one-inch slits on top to allow steam to escape
- Place in oven for 15 minutes, then sprinkle with the sesame topping and continue for another 10 to 15 minutes, until crust is golden brown
This recipe is very easy to break up into two days by mixing up the veggie-cheese filling the day before; then just take it out of the fridge to let it come to room temperature a few hours before assemble and bake time.
Once again there is so much room for personal taste; if spinach isn’t your thing just add a different vegetable. A great way to use up produce hanging around the fridge.