This is one of those recipes that is almost not a recipe, unless you're making the dough from scratch (yeah, I did, but don't feel pressured - this is comfort food at the best, so buy the dough if that makes it easier for you).
If you grew up in the Northeast, specifically the Tri-State area (NY, NJ, CT) then you'll remember stromboli along with pizza and calzones usually displayed at your local mom-n-pop Italian diner place. It's sad to think that Sbarro has mostly taken over those places, but I hope there are still some locally owned places making stromboli!
Vegan Pepperoni Stromboli
(makes 16 inch loaf)
Pizza dough
2 cups chopped Faux'roni (DIY Pantry)
2 cups mozzarella (dairy or vegan)
Make dough or bring pre-made dough to room temperature. Preheat the oven to 400 degrees. Dust the counter and your hands with some flour and either roll out your dough or use your hands to stretch it out into a rectangle and place on the floured counter. Evenly sprinkle cheese and faux'roni over surface, leaving 1 inch border all around. Carefully roll dough, tucking in the ends as you roll. Pinch long seam together to seal and place seam side down on foil or parchment lined baking sheet. Lightly oil top of roll with olive oil and poke 5-6 holes on top to allow steam to escape. Bake for 40 minutes until lightly browned on top. Allow to rest 10 minutes before slicing. Good hot or at room temperature.
Hugs!
Recipes currently inspiring me:
Cheddar and Green Chile Corn Pudding at Cinnamon Spice & Everything Nice
Cauliflower Feta Fritters with Pomegranate at Smitten Kitchen
Eggplant with Pickling Spices at ECurry!
1 comment:
I've never had stromboli.... I can't believe what I'm missing. Of course, Italian grocers weren't common in Small Town, Wisconsin LOL
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