Tuesday, March 31, 2015

Veggie Stromboli

Veggies and cheese are wrapped in dough, in this delicious meatless stromboli.

Braided Veggie Stromboli

My Mom was visiting a few weeks ago and whenever she visits, we like to spoil her with foods she doesn't typically eat at home. The kids were wanting pizza for dinner one night, so I decided to try my hand at Stromboli, rather than our regular pizza recipe. Stromboli is a type of turnover, usually made with Italian bread dough and stuffed with Italian meats and cheeses. Mom and I would both be happy with a vegetarian diet, so we decided that we wanted a veggie stromboli, rather than one full of meat.

Let me tell you, this stromboli gave me a run for my money. I'm glad Mom was here to help, because I'm pretty sure I would have trashed it, had she not been. I decided that rather than roll my dough on a lightly floured surface, I'd roll it our on parchment paper. BIG MISTAKE! The dough moistened the parchment paper and as a result the dough stuck. It stuck BAD! Mom slowly peeled back the ripping parchment paper, as I tried to hold the stromboli without it falling apart. We had a few tears in the bottom of the stromboli, but once it was baked all was good. So please learn from my mistake and roll the dough out on a lightly floured surface!

Braided Veggie Stromboli

Veggie Stromboli

4 cups unbleached all-purpose flour 
1 tablespoon light brown sugar 
1 1/3 cups warm water (110 degrees F/45 degrees C) 
1 1/2 teaspoons salt 
1 1/2 teaspoons olive oil 
1 envelope (2 1/4 tsp) active dry yeast 

2 onions, peeled and sliced
2 Tbs olive oil
1 Tbs butter
1 tsp brown sugar
2 1/2 C broccoli florets, lightly steamed
1 red pepper, sliced
1 1/2 C Kerrygold cheddar cheese, shredded
1 1/2 tsp bell pepper seasoning (I used Pampered Chef)

Using your prefered method, make your stromboli dough. I like using my bread machine set to the dough setting. I add the water, salt, oil and sugar to the insert, followed by the flour and yeast. Once dough has risen once, prepare to roll out the stromboli.

While dough rises, preheat a large skillet over med-low heat. Add the oil and butter and once the butter begins to sizzle, add the onions. Cook slowly, until onions become a gorgeous golden colour; about 15-20 minutes. Stir in the brown sugar and set aside.

On a lightly floured surface roll out the bread dough into a 18x13 inch rectangle.Spread the caramelized onions down the center of the dough, top with red pepper, steamed broccoli and shredded cheese. Season with bell pepper seasoning. 

Starting at the edge of the filling, make parallel horizontal cuts in the dough at 1" intervals down both sides. Leave a 1" border at the top and bottom. Fold the top and bottom edges over the filling. Take the top right hand strip and fold it over the filling. Fold the left hand strip over the filling, crossing over the first strip. Repeat, alternating strips to create a braid effect. Season with additional bell pepper seasoning.

Gently pick up the braid and place on a greased baking sheet. Cover the braid and let rise 20-30 minutes. While dough rises, preheat oven to 350 degrees F. Bake risen braid for 30-35 minutes; until golden brown. Remove from oven and let rest 10 minutes before cutting. Serve with favourite marinara sauce.

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Patricia Conte said...

Ooo, I love this! All the veggies, and so pretty, too! Glad you were able to rescue it!

Heidy L. McCallum said...

Veggie Stromboli never looked better!

Manila Spoon said...

What a beautiful bread! Looks so delicious. I wish I can make a bread as lovely as this! :)

Homemade Food Junkie said...

Wow this is making me hungry. I've never tried Stromboli. I'm inspired!

Angela LeMoine said...

I am loving this stuffed bread!!! Wonderfull recipe!!!

Catherine said...

Dear Cindy, I love the sound this! What marvelous idea...my family would love this too. xo, Catherine

Patty Anderson said...

What a lovely Stromboli this is.

Catherine Holt said...

It's always great to have new veggie recipes and I have never made stromboli.

Thanks for linking up to Marvelous Monday on Smart Party Planning.

April J Harris said...

I love veggie recipes and your Veggie Stromboli looks fantastic. Thank you for sharing your experience making it. I've never made Stromboli before so it's really helpful! Thank you for sharing this yummy recipe with us at the Hearth and Soul hop. Pinned and will tweet!

Debi Wayland said...

This is beautiful. I used to get stromboli at a local deli (when I ate meat). But yours is better because it's veggie, and that means I can eat it! Thanks for the recipe.