Vegetarian stromboli

This vegetarian version of the beloved classic was surprisingly good! The Dijon mustard is crucial, so are the olives. I also put some wilted greens in it, and those add even more to the flavor.


1 tsp honey

1.5 tsp yeast

2 cups flour

0.5 cups plus 2-3 tbsp water

1 tbsp olive oil

1 tsp salt

16 oz mushrooms

0.5 cup green olives


2 cups spinach

2-3 tbsp Dijon mustard

provolone cheese


Bloom the yeast with the honey and the water. Add the oil and the flour and salt. Knead until a smooth dough forms. Allow to double in size in a warm place.

Wilt the spinach and chop it. Brown the mushrooms in a hot skillet. Mince the olives. Add a bit of crushed garlic, if desired.

When the dough doubled, roll it out into a 13-inch-long and quarter inch thick rectangle. Spread with Dijon mustard, cover it all with Provolone cheese. Sprinkle on the mushrooms, spinach, onion, minced olives. Roll up and score the top. Allow to rise again.

Preheat the oven to 400F. Bake for 15 minutes. Then lower the temperature to 375F, and bake an additional 10-20 minutes, until desired light brown color is reached.

Cool somewhat before serving with marinara.

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