Veggie and Cheese Stromboli
I used to make stuffed breads, kind of like stromboli, all the time. One popular variation contained sauteed spinach and provolove cheese. Back in the day, I didn’t eat greens like I do now, so I never tried it. When I recently came across some beautiful chard, all I wanted to do was saute it and stuff it into some dough with provolone cheese. This recipe is written to be a little more generic to give you the leeway to use whatever is in season and within your tastes.
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
25minutes 25minutes
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
25minutes 25minutes
Ingredients
Instructions
  1. Heat a heavy pan with a olive oil, add chopped garlic, then saute the greens over medium heat.
  2. Transfer to container and allow to cool.
  3. Preheat oven to 400 F.
  4. Shred cheese.
  5. Spread pizza dough in a rectangular shape about 1/2 cm thick.
  6. Add sauteed greens and cheese. You’ll want most of the toppings on the long side adjacent to where you are.
  7. Roll dough evenly around fillings.
  8. Transfer carefully to a lightly oiled baking dish (seam facing down). Cut 1 inch gashes on top of bread about 4-6 inches apart.
  9. Bake about 25 minutes.
  10. Allow to cool for at least 25 minutes before slicing.
  11. Slice and enjoy!