Veggie Stromboli with Mushroom, Spinach and Mozzarella
This Veggie Stromboli is a cheesy, veggie-packed delight that's perfect for any occasion!
Servings: 4 servings
Ingredients
- 16 ounces refrigerated or homemade pizza dough
- 1.5 tablespoons extra virgin olive oil
- 0.75 teaspoon kosher salt
- 8 ounces thinly sliced cremini mushrooms stems trimmed
- 1 medium red onion chopped
- 3 cups baby spinach
- 3 cloves garlic crushed
- 1 cup part-skim shredded mozzarella cheese
- 1 egg white beaten
- Sesame seeds optional for topping
- Marinara sauce for serving
Instructions
- Preheat your oven to 400°F (200°C) for an even bake.
- In a large skillet, heat olive oil over medium heat. Sauté red onion for 2-3 minutes until softened, then add mushrooms and cook for 5 minutes. Stir in garlic and spinach until wilted; season with salt and remove from heat.
- On a floured surface, roll out pizza dough into a 12x16 inch rectangle.
- Spread sautéed vegetables over the dough, leaving space around edges, and top with mozzarella cheese.
- Roll the dough from one edge, tucking sides in to seal the filling. Pinch seams to prevent leakage.
- Transfer to a parchment-lined baking sheet, brush with egg white, and sprinkle sesame seeds if desired.
- Bake for 25-30 minutes until golden brown and cooked through.
- Let cool for a few minutes before slicing. Serve warm with marinara sauce.
Equipment
- Large Skillet
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Pastry brush
Notes
- Use whole wheat dough for added fiber.
- Feel free to add more veggies like bell peppers or zucchini.
- Store leftovers in an airtight container for up to 3 days.